Antioxidants are nutrients that protect against health-threatening "free radicals." Antioxidants neutralize "free radicals" before they can attack healthy cells and cause damage. There are over 50 degenerative diseases in which "free radicals" are implicated, including cancer and heart disease. ALFALFA (mendicago sativa) The parts of the alfalfa plant that are used are its leaves. In the Middle East, alfalfa is known as the father of all herbs. Alfalfa is one of the most nutritious plants on earth and its leaves are rich in calcium, magnesium, potassium, beta-carotene, vitamins A, B-12, C, D, E and K. Alfalfa has also been found to contain all eight essential amino acids. It even contains fluoride which can help prevent tooth decay. Alfalfa is one of the highest fibrous herbs in existence and we are unable to digest its raw leaves. For centuries, Native Americans ground alfalfa seeds to be used as flour or boiled its leaves and ate them like greens. A "super" antioxidant rich in chlorophyll and trace minerals; alkalizes and detoxifies the body; acts as a diuretic, is anti-inflammatory, and anti-fungal; lowers cholesterol levels; balances blood sugar and hormones; aids the digestive system; improves skin texture.
Posted on: Tue, 18 Jun 2013 22:10:42 +0000
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