Bruce Solsten.com

Alfalfa contains 8 essential enzymes.  An enzyme is a promoter of chemical reactions necessary to enable foods to be assimilated in the body.

• Lipase - fat splitting
• Amylase - acts on starches
• Coagulase - coagulates or clots blood
• Emulsin - acts upon sugars
• Invertase - converts cane sugar to dextrose
• peroxidate - oxidizing effect of the blood
• Pectinase - forms vegetable jelly
• Protase - digests proteins

Aids in digestion.

• The chlorophyll, enzymes, minerals, vitamins - all aid digestion and help stimulate lagging appetites.
• It's eight essential enzymes assist in digesting all 4 classes of food (proteins, fats, starches and sugars).

Aids in peptic ulcers.

• Contains Vitamin U -  VitaminU effectively cured 80% of those tested at Stanford University (as stated in NATURE'S HEALING GRASSES by H. E. Kirschner M.D.)

 

Great diuretic and bowel regulator

An effective barrier against bacterial invasion

• The chlorophyll in alfalfa develops an effective barrier against bacterial invasion by its stimulation effect on the growth of connective tissue and granulation tissue.

AL-FAL-FA meaning Father of all foods. They were so convinced that it was beneficial to the health and strength of the body.  It is one of nature's oldest legumes - first cultivated 2,000 years ago.