Alfalfa

Alfalfa (Medicago Sativa) belongs to the pea family and is thus a legume.

It can be grown around the world and throughout the year, nearly independent of temperature or climate, and it requires only 7 days until it is ready for harvest.

 The benefits of Alfalfa:

The tiny sprouts are the only plant that contain not only all the essential fatty acids but also all vitamins – even B12.

They are also rich in minerals (potassium, calcium, iron and zinc), micronutrients, beta-carotenes, folic acid, chlorophyll, phyto-estrogene, antioxidants and fiber.

Not only do they taste delicious in a salad or a sandwich but they help also happens to benefit many things, including blood pressure, urinary tract infections, kidney, bladder or prostate problems, arthritis and cholesterol.

Regular consumption of alfalfa and its antioxidants can be beneficial in the prevention of heart disease, menopausal issues, osteoporosis, cancer, and more.

When in indirect sunlight for a few days, the shoots also develop valuable chlorophyll.

Alfalfa has an alkalizing and detoxifying effect on the body, supporting the liver in its work.

Only lupus patients (SLE) might have to be cautious, as alfalfa juice (which is very concentrated and not just a few sprouts) may possibly worsen the condition. This was however not scientifically proven at the time the article was written.

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