Although some herbalists consider Alfalfa so mild that it is a food rather than a medicine, the herb has to its credit some wonderful cures. Frank Bower (who is known as the Father of Alfalfa) discovered that the plant contained important enzymes, which assist in good digestion. Tests over a period of years revealed that in addition to enzymes, the plant contains important chlorophyll, vitamins and minerals, all of which stimulate the appetite. The enzymes are sufficiently present to help in the digestion of all four classes of foods–proteins, fats, starches and sugars. One of the important vitamins present in the food is Vitamin U, which is also present in raw cabbage and which has been used to treat peptic ulcers. This discovery of Vitamin U confirms the Chinese herbalists? use of the herb to cure ulcers. In the Soviet Union, after years of testing Vitamin U on laboratory animals, scientists began clinical testing of the substance on human patients with gastric and duodenal ulcers, with an 80% cure rate, the other 20% being noticeably improved.
In any conditions that require cleansing and building of the body–and that includes most ailments! — Alfalfa is recommended as a basic, and mild, herbal food. Alfalfa is especially rich in iron, calcium and phosphorus, all necessary for strong, healthy teeth. The high Vitamin K content of the herb helps to clot the blood properly and prevent against hemorrhages. For this reason — among lots of good reasons — it is recommended that pregnant women take the tea daily. In addition to the blood doffing properties of Vitamin K, it has been found effective in preventing and curing high blood pressure in test animals, and may turn out to be important for the same use in humans. It is important that in the plant kingdom, only Alfalfa contains a significant amount of Vitamin K; most plants are quite deficient in the vitamin.
The high Vitamin A content in the plant is excellent to prevent infection. This vitamin also helps prevent night blindness. The many constituents of the plant make it good for toning the system in high pressure situations. Alfalfa is one of the few vegetable sources of Vitamin D. Alfalfa has been used in the treatment of jaundice.
Alfalfa, along with other foods, is known to help remove cholesterol from the system. Alfalfa has a significant amount of protein — 18.9%, as compared with 16.5% in beef, 3.3% in milk and 13.1% in eggs. Eating the sprouts can add a significant amount of important protein in vegetarians who take no animal proteins at all, and whose diet may include so many grains and beans that concentrated proteins are difficult to obtain.
Alfalfa is used in Europe for many functional type diseases such as arthritis and rheumatism, colitis, anemia, etc. It is excellent for children who do not seem to be growing well enough, providing an abundance of vitamins, minerals, proteins and enzymes, which might not be assimilated otherwise. The chlorophyll abu
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(PRWEB) February 15, 2012
On February 15, 2012 the Centers for Disease Control and Prevention (CDC) announced a multistate E. coli O26 outbreak linked to clover sprouts that were used in sandwiches sold at Jimmy Johns restaurants. At least 12 people have become ill in the following states: Iowa (5), Missouri (3), Kansas (2), Arkansas (1), and Wisconsin (1).
In the past four years Jimmy Johns has been linked to three other sprout related foodborne illness outbreaks. In 2008, at least 19 E. coli O157:H7 cases were linked to alfalfa sprouts sold at Colorado Jimmy Johns restaurants. In 2009, 228 people became ill in Nebraska, Iowa, South Dakota, and Kansas after consuming Salmonella contaminated sprouts at multiple locations including Jimmy Johns. Again in 2010, multiple state and federal health authorities linked 94 Salmonella cases to alfalfa and spicy sprouts used in Jimmy Johns sandwiches in 16 states.
The continued use of sprouts in the face of multiple outbreaks has many baffled, including William Marler, a foodborne illness attorney and food safety advocate. As a business man I am left wondering why a company would continue to take this kind of financial and public relations risk, said Marler. As a food safety advocate I am concerned that customer safety is not being taken seriously.
Jimmy Johns is not the only company to have food safety issues with sprouts. The CDC says the warm, humid growing conditions required for sprouts are ideal for the growth of dangerous pathogens such as E. coli and Salmonella. And, though proponents advertise the potential health benefits of sprouts, according to Marler there have been at least 40 sprout related foodborne illness outbreaks since 1990, not including the infamous 2011 European E. coli outbreak linked to sprouts that sickened over 4,000 and killed 50.
When people think of sprouts, they think of a health food. They arent thinking about serious illness, hospitalization, or worse. Added Marler, However, the track record for sprouts suggests that consumers ought to know the dangers. And, of course the onus for providing this information falls on those who are selling sprouts.
Marler suggests that companies include a warning label on sprouts with language similar to the following:
Sprouts are a raw agricultural product and may contain harmful bacteria (not limited to E. coli, Campylobacter, Listeria, and Salmonella) and can lead to serious injury or even death. Pregnant women, infants, children, the elderly, and persons with lowered resistance to disease (immune compromised) have higher risk for harm, which may include bloody diarrhea, vomiting, fever, dehydration, Hemolytic Uremic Syndrome, Guillian-Barre Syndrome, Reactive Arthritis, Irritable Bowel Syndrome, miscarriage, or death.
MARLER CLARK is the nations leading law firm dedicated to representing victims of foodborne illness. The firms E. coli attorneys have unmatched experience and have recovered over $ 600,000,000 for food poisoning victims and their families. For more information or to speak with an attorney, contact Cody Moore at firstname.lastname@example.org or call 1-206-407-2200.