Alfalfa is a legume which has been used as a food supplement since ancient Arabic times where its translated name means "father of all foods". Because the Alfalfa plant sprouts so deeply in to the earth, it draws a vast number of minerals from the sub-soil making it a nutritionally dense plant.

Alfalfa is considered one of the richest land sources of trace minerals. Alfalfa is also rich in chlorophyll, vitamins, saponins, sterols, flavonoids, coumarins and alkaloids, whilst also providing high levels of protein, carbohydrates and fibre. The dense combination of nutrients provide a number of health benefits including immune support, nutrient assimilation, improved digestion, alkalizing, liver cleansing and increased energy levels. Alfalfa has mild diuretic properties which may help the reduction of retained water and also improve the health of the urinary system.

Several studies have shown Alfalfa's greatest benefit to be that of controlling cholesterol levels. Although the exact function is not completely understood it is believed certain fibres and chemicals in Alfalfa appear to stick to cholesterol, keeping it from staying in the blood or depositing in blood vessels.

As a natural plant source, Alfalfa contains high levels of chlorophyll. Chlorophyll is similar in structure to Haemoglobin therefore it has been shown to increase the oxygen carrying capabilities of the blood. Oxygenated blood can provide numerous health benefits including increased energy, improved brain function and extra defences against unhealthy toxins.