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Although alfalfa is a food crop for animals, it also has been
employed as an herbal medicine for at least 1500 years. Ingestion of
alfalfa seeds or sprouts may be associated with a decrease in blood
cell production while the leaves and stems provide a good source of
protein as well as vitamins and minerals.
The most promising
value for alfalfa as a health treatment is in the area of
cholesterol control. Based on empirical evidence, fibers and
chemicals in alfalfa appear to stick to cholesterol, keeping it from
staying in the blood or depositing in blood vessels. More of the
harmful types of cholesterol leave the body, while high-density
lipoprotein (HDL), the “good” kind of cholesterol, appears to be
unaffected by the ingestion of alfalfa.
While studies do not
provide conclusive evidence, it is now believed that alfalfa may
also slightly lower blood sugar levels due to its high manganese
content.
Alfalfa may also have some ability to enhance immune
system function. Alfalfa seeds are also used as a folk remedy for
asthma or other breathing conditions. Chemicals in alfalfa have mild
diuretic properties, which may promote the loss of water from the
body. Therefore, alfalfa may relieve swelling caused by excess water
accumulation. Because other components of alfalfa may act somewhat
like the female hormone estrogen, it has been suggested as
potentially useful in menopause as well.
Dosage and
Administration
Used for cholesterol reduction in
adults, a recommended dose of alfalfa is 40 mg of alfalfa seed or
5,000 mg to 10,000 mg (5 grams to 10 grams) of dried alfalfa leaves
and stems three times a day. Dried alfalfa may be taken as capsules,
tablets, or tea made from dried alfalfa soaked in boiling water for
10 to 15 minutes, then strained before
drinking.
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