top of page
      Alfalfa Info Prices 
 The best cell alkalizer known

Premium Shaklee Alfalfa – Why You Need It More Than You Think Alfalfa, known as “king of the herbs,” was one of the first herbs known to man.

Alfalfa is native to Asia and was brought to North America around 1850. Today alfalfa is common all over the world. The ancient Arabs called alfalfa the “father of all foods,” and it continues to function as an important food today.  Traditionally, alfalfa was used in India to soothe arthritis pain and to prevent fluid retention. The pioneers also used this perennial to treat boils, cancer, scurvy, urinary and bowel problems and to bring on menstruation.

The ancient Chinese decided that alfalfa was good food for the cattle so it must be good for people too. Soon traditional Chinese physicians were using alfalfa to stimulate the appetite and to treat digestive problems, kidney disorders and especially ulcers.  Dr. Roger Williams, the author of Nutrition Against Disease, stated that “if the entire state of Texas were planted in alfalfa it could provide enough protein for the entire world,” coming in at 24% for the first cutting leaves and 30% protein for the 3rd cutting.  The closest second to that is comfrey at 16 to 21% for a green plant

Alfalfa has A High Mineral Content.

Alfalfa and it roots go down as far as 40 to 60 feet to get minerals that other plants can’t reach. It takes great farming technique to grow Shaklee Alfalfa because of this, deep mineral deposits that are unavailable to shallow rooting plants are found in Alfalfa growing on the same soil.  Its trace mineral content is directly related to the soil content but it is generally higher in calcium, magnesium, copper, phosphorus, silicon, sulfur, zinc, iron and potassium as well as other trace minerals.  Alfalfa leaves are high in B vitamins , vitamin C, , vitamin E and vitamin K. The sun-dried hay of alfalfa has been found to be a source of vitamin D, containing 0.63 ng/g (25 IU/kg) vitamin D3 precursors.

Dr. Shaklee Chooses Alfalfa Above All Other Green Plants

When I asked Dr. Shaklee which plant he would not want to go without his answer was “alfalfa.” Here is an excerpt from Dr. Shaklee’s A Study Course In Nutrition, Section 3, page 12;

“WHAT ARE THE MINERAL AND VITAMIN VALUES IN ALFALFA? The nutritional values in alfalfa — as in all other fruits and vegetables — depend upon the richness of the soil in which it is grown. It also depends upon the treatment it has received since it was harvested, as many of the foods on your table contain less than 1-tenth of their original nutritional values. Alfalfa contains about 5 times as much protein as milk. It is higher in protein values than meat, eggs or whole grans. It is 5 to 20 times higher in calcium, and many times higher in iron. It is exceptionally rich in Vitamin A, being almost equal to liver. It contains a good supply of the B Vitamins and of Vitamin E. However, the vitamin for which it is most noted is Vitamin K. It contains from 250 to 400 units of Vitamin K to every Gram.”

The Deep Root System Makes Alfalfa Relatively:


High in: King of Herbs

 . Copper

  • Iron

  • Magnesium

  • Phosphorus

  • Potassium

  • Silicon

  • Sulfur

  • Zinc

  • Calcium content in alfalfa is particularly high which makes it a good substitute for milk.

  • It also happens to be one of the best sources of chlorophyll available.


Health Conditions

Alfalfa is helpful for conditions conditions including maintaining or regaining health. It works as a tonic for the kidneys and liver and for the digestive, reproductive, glandular and musculo-skeletal systems. This herb is also reported to reduce the risk of heart disease, stroke and cancer.

Several studies show that alfalfa leaves reduce blood cholesterol levels and plaque deposits on the artery walls. In doing this, the risk of heart disease and stroke is decreased.  This is what I recommended before we had the Cholesterol Reduction Complex.

Alfalfa can also be used to treat obesity, bladder and kidney infections, hay fever, nausea, difficult pregnancies and bad breath. It is also used in many weight gain programs because of its high protein and appetite stimulating properties. Also alfalfa has been used to treat gangrene and epileptic seizures.

This clover-like herb has traditionally been one of the best herbal treatments for arthritis, gout and rheumatism. In fact, research suggests that at least one or two people in ten in such cases will respond very well to the use of alfalfa. Those responding well will experience an almost complete reduction in painful symptoms within several weeks.

My Past Experience Has Shown That Alfalfa Helps:

  • Anemia

  • Appendicitis

  • Bloating

  • Sluggish bowels/Constipation

  • Colds/Flu

  • Diabetes

  • Edema

  • Estrogen deficiency

  • Exhaustion/Fatigue

  • Gout

  • Halitosis

  • Hormone imbalances

  • Hypertension

  • Hypoglycemia

  • Indigestion

  • Jaundice

  • Morning sickness

  • Muscle tone

  • Nosebleeds

  • Normalization of weight loss/gain


The sprouts and leaves can generally be used as a food but should be avoided in large quantities by people using blood-thinning drugs. Normal use is two to four capsules with meals three times daily. For digestive problems drink as a tea flavored with Shaklee Herb-Lax.

bottom of page