ALFALFA: MEDICAGO SATIVA; PAPILIONACEAE

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ALFALFA: MEDICAGO SATIVA; PAPILIONACEAE

JoAnn Guest

Jul 04, 2004 12:24 PDT

 

 

 

Alfalfa resembles a tall clover, with three-part leaves. The plant

is a many-stemmed and branched perennial, usually two to three feet

tall when mature. The flowers are like typical clovers, with purple,

lavender or blue tufts of blossoms interspersed at the ends of the

stems. It is difficult to differentiate between Alfalfa and the

light clovers until they are in bloom (Moore:20-l).

 

 

GENERAL

 

 

Dr. Christopher greatly honored this herb, which in Arabic is called

" the father of all foods " , one of the most ancient herbs known. He

said that it would help in every condition of the body, whether it would

be for healing or maintaining health.

 

Dr. Christopher noticed that animals--such as dogs and cats and certainly other

farm animals--seek the herb when they are sick. They are led to this and other

herbs by instinct which tells them it will heal them.

 

Perhaps even humans have such an instinct, if they will let it lead them.

When Dr. Christopher was a small and sickly child, he used to go out in the

springtime to pick Alfalfa leaves to eat.

It was as if some force would lead him to the leaves.

He felt very grateful because with this guidance, he

felt that he was given additional help to fight off some of the

sicknesses with which he was born.

 

 

The Doctor liked to tell the story of a family who was in a

concentration camp where the food and living conditions were far

below standard. People were dying from malnutrition, but this family found

a small clump of Alfalfa growing in the corner of the concentration

camp grounds.

 

Each day they would chew thoroughly a sprig or two of the

plant and found that the entire family felt strong and healthy.

 

They would beg others to do the same, but were simply ridiculed. They continued

eating the Alfalfa as long as they remained imprisoned. When they were released,

they walked out of the camp in good health while their

friends who had refused to follow their advice had either died or were very

sickly, suffering from malnutrition.

 

 

When Dr. Christopher was lecturing in one of the eastern states, a

young man approached him to tell of an experience he had had with Alfalfa.

 

He had been trained in the martial arts, including karate, by a

black-belt instructor. After a period of time, black and blue welts

would rise on his body wherever he had been kicked or hand-struck in

his exercises.

 

His instructor gave him a small bottle of capsules and told him to

use them several times a day. He did, and was amazed with the

results. When he ran out of them, he noticed that the black and blue

spots on his body reappeared.

 

 

He went to the instructor and wanted to know what was in them,

willing to pay any price for such a valuable remedy.

He was shocked that the miraculous capsules had one ingredient only--Alfalfa. As

long as he continued to take the capsules, he had no more problems.

Dr. H. E. Kirschner, relating the research efforts of one

of the pioneers of

Alfalfa, Frank Bower, retold the story of a man who was very anemic. He

was considered a borderline tuberculosis case and had no appetite at

all. Bower supplied the landlady of the boarding house where both of

them took their meals with a liberal amount of Alfalfa tea, to be

taken at meals.

All the boarders liked it, and after about two

weeks, the sick man began to eat with gusto. They all ate so heartily that

larger meals had to be prepared to meet their demands (Kirsch:2.

 

 

Mr. Bower, who is regarded as the " Father of Alfalfa " , made up a

slogan:

" What's good for the piggies is good for the kiddies " . Among the

interesting applications which Bower suggested was as a food

supplement for children.

 

In one test, he fed 200 children in two schools a special vitamin-mineral food

based on Alfalfa. These children averaged a weight

gain of two to six pounds per month and a height gain of from two to

four and a half inches.

 

They were extremely resistant to diseases in the area (Ibid:29).

 

 

N.W. Walker, the great promoter of raw vegetable juices and the

vegetarian diet, highly recommended Alfalfa. He lived to an active

age of over a hundred years! Lucas mentioned that the Chinese

specifically recommended Alfalfa as an ulcer treatment.

 

One woman had been suffering with ulcer pains, but when she tried

the standard ulcer diet of milk

foods she suffered from asthma symptoms. She decided to find a

Chinese-American herbalist, and after some searching and traveling,

she

located one. He told her to avoid fried foods and bread, as well as

alcohol and tobacco, and to take a tablespoon of Alfalfa powder once

a day in water, along with a teaspoonful of olive oil before meals.

 

Her ulcer had completely healed within a few weeks, with the pain

disappearing almost immediately. This woman prescribed the same

treatment to family and friends with ulcers, with the same

miraculous results, everyone feeling most grateful for this simple

and effective remedy (Luc: Secrets:3.

 

FATHER OF ALL FOODS

 

 

In an ancient Chinese herbal, Alfalfa is mentioned in the year 2939

B.C. It was anciently known to the Arabs as well, who called it

the " father of all foods " .

 

Dioscorides employed a variety of the plant for urinary disorders

in the fourth century B.C. Legend has it that the herb is of

great antiquity, having been imported into Greece from the East

after Darius had discovered it in Medes (Gri:502). Roman writers

referred to it, and it is cultivated from Persia to Peru. In the

warmer climates, it is mowed all year around (Ibid.).

 

 

It was adopted in England in the 1700's, and although it is not

native

to North America, it spread quickly once introduced and the native

Americans quickly adopted it for their use and for animals.

 

 

Hutchens mentions that stock farmers of South Africa improved the

beauty of ostrich feathers with the use of Alfalfa feed, and that

cows gave

richer milk, chickens laid more often, and turkeys were healthier

with the use of Alfalfa (Hut:. Feeding the herb to our goats, we

have noticed a high level of health, even though we are not able to

let them run free for optimum health.

 

 

HERB OF MANY USES

 

 

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.

As mentioned above, researcher 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.

 

 

Frank Bower conducted many interesting experiments with Alfalfa.

Three

hundred soldiers at Sawtelle, California, used the Alfalfa tea with

remarkable improvement in bladder, prostate and other problems. When

his friend, Dr. I. D. Bailer, was suffering from lumbago, he gave

Alfalfa tea to him and he immediately got better. These results were

so impressive that both Bower and Bailer quit their jobs and spent

the rest of their lives studying Alfalfa. Their main problem was to

produce Alfalfa products that were palatable to most people, as we

generally find that the taste of the plant is very strong and green.

 

The two most palatable preparations turned out to be Green Drink,

where the green leaves are blended in pineapple juice, often with

other herbs and

Alfalfa sprouts. In addition to the important constituents mentioned

above, the sprouts contain generous quantities of the amino acids;

up to

150% more than wheat or corn. They also contain chlorophyll, which

many people consider an important healing agent in many ailments, as

well as being a vibrant, live, oxygen-rich food.

 

 

A doctor at the University of Indiana pointed out that Alfalfa is

especially rich in iron, calcium and phosphorus, all necessary for

strong, healthy teeth. Some claim that Alfalfa not only retards

tooth

decay but actually rebuilds the teeth (Kirsch:35).

 

It's no wonder that so many interesting cures are attributed to

Alfalfa. It has been acclaimed as a diuretic.

 

In fact, one woman who was suffering extremely

from dropsy began to take the tea faithfully, and with no other

remedy was relieved of the problem.

 

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 clotting

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; preparations of the plant are superior to fish-oil

preparations for some people as they lack the fishy odor, are of a

vegetarian source, and are somewhat more assimilable. This vitamin

also helps prevent night blindness. Since many of our foods are

degenerated, even if we buy the best we can and prepare them fresh,

it is good to know of a consistent source of vitamin A.

 

 

The many constituents of the plant make it good for toning the

system in high pressure situations; race horses often run faster

when taking the herb, and athletes are often encouraged to do the

same.

 

 

Many people consider Alfalfa an important herb to take throughout

pregnancy. If an expectant mother is suffering from morning

sickness, she can eat Alfalfa sprouts in her diet and can take from

eight to sixteen tablets of Alfalfa until the condition is under

control, then she can reduce the dosage (Mal: 252). Many people

consider that a daily green drink consisting of Alfalfa, comfrey and

fresh red-raspberry leaves is an excellent pregnancy drink; it is

preferred to a tea made of the same substances. After the birth,

Alfalfa is sometimes taken to prevent hemorrhages. Some women have

eaten Alfalfa tablets after their births like candy in order to

shorten the postpartum bleeding time.

Alfalfa is also thought to dramatically help bring the milk in for

the nursing mother. It certainly enriches the quality of the milk

and is much preferable to other hot beverages, such as regular tea,

which can pollute the breast milk.

 

It can be flavored with mint, orange peel, and honey.

 

Alfalfa is one of the few vegetable sources of Vitamin D. Although

the sun is generally regarded as the best source for getting this

vitamin

(although you shouldn't shower or bathe for about a half-hour after

sunning in order to absorb the D that collects in the skin's oils),

 

there are about 4740 International Units of Vitamin D per pound of

Alfalfa.

 

This is valuable knowledge if a person is unable to take the

sun, such as during the wintertime. Taking Vitamin D in Alfalfa is

much healthier than drinking it in pasteurized, homogenized, Vitamin-

D enriched milk!

 

Another important element in Alfalfa is vitamin Bl2. Most

nutritionists claim that it is only present in animal products,

diary products, or sewage.

Since the 1940's, however, other research has

revealed that Bl2 is indeed in some vegetable sources. Many

vegetarian cookbooks go to great lengths to ensure the taking of Bl2

in diet, such as buying tablets and dissolving them in homemade non-

gmo soymilk, or ensuring that the vegetarian take brewer's yeast

which is Bl2-fortified.

 

Interestingly,

dietary deficiency of Bl2 may not show up even in people who take

little or none of the vitamin for five or ten years. The body

conserves Bl2 and can store enough of it to last two or three years,

even longer in some cases.

 

When the vitamin passes out of the body in bile salts, it can be

reabsorbed in the intestine and recycled; very little actually

leaves the body. Taken in conjunction with the knowledge that the

RDA charts give a wide margin of safety when recommending amounts of

any vitamin to be taken, it is clear that the Bl2 concern is much

less an issue than it may seem for vegetarians. However, the body's

ability to absorb the vitamin can affect the levels present.

 

Bl2, however, is found in

Alfalfa, as well as in other foods, such as lettuce, rice polishings

concentrate, mung beans, and peas. Sprouted Alfalfa seed is quite a

good source. The germination of the seed increase the Bl2 available,

and since they are eaten raw, the seeds retain their vitamin

content; it has been found that cooking removes up to 85% of the

vitamin under normal conditions.

 

 

Alfalfa has been used in the treatment of jaundice. Harris reports

that some doctors supply their patients with fresh Alfalfa. A woman

was brought into a hospital with serious jaundice. She had been well

up to the onset of the disease, but had become extremely yellow in

just a few days. She then began to bleed from her nose, from the

bowel, and clots of blood began to form under her skin! Bile in the

blood--which is what jaundice is--prevents the clotting of blood,

and so doctors hesitate to do surgery for that reason. The

laboratory analysis showed that the

prothrombin in the woman's blood--the element necessary for

clotting--was only five percent of what it should have been. A

researcher recommended that the situation be treated with Alfalfa,

which it was, and the woman completely recovered (Har:Eat:69).

 

 

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 vegans who take no animal proteins at all, and whose diet may

include so many grains and beans that concentrated proteins are

difficult to obtain.

 

Although we eliminate the mucus-forming proteins in the mucusless

diet, this does not mean that the body doesn't need protein. The

high-quality proteins in vegetables, especially the sprouted seeds,

can supply the important needs.

 

 

Alfalfa is used in Europe for many functional type diseases such as

arthritis and rheumatism, colitis, anemia, etc. It is traditional

for wasting diseases in traditional European practice (Moore:21). It

is a good supplement when antibiotics or sulfa drugs are taken, and

is also recommended for alcoholics and drug addicts who are trying

to kick the habit. 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 abundant in the leaves has been found to assist in

granulation of tissue after it has been damaged. The substance also

helps in the strengthening of the connective tissue in the body.

 

 

Although the herb has attributed to body-building characteristics,

excessive use of Alfalfa is said by the Chinese to cause one to lose

weight and become thin. It might therefore be good for use in weight

loss programs.

 

 

There are saponins, soap-like substances, in the herb, which have

been recently investigated for their suitability as cortisone and

hormone precursors.

 

 

In China, this is one of the plants said to have been brought to the

country by General Chang Chien of the Han dynasty. It is called Mu-

su, and is included among the vegetables. It was formerly much more

cultivated than it is today, although in some parts of China it is

still

grown; it has been naturalized almost everywhere, however. It is

considered too cooling to be eaten very frequently and is thought to

make one thin, which is always carefully avoided by the Chinese. If

eaten with honey, it is said to cause dysentery.

 

It is thought to benefit the intestines and to help in fevers. The

juice is said to be emetic and is given in cases of gravel to

relieve pain (Shi:260-261). In India, the plant is an important

fodder; however, the young plant is liable to case bloating in

cattle or sheep and the plant is not used much in medicine

(IMM:774).

 

In any conditions which require cleansing and building of the body -

and that includes most ailments! - Alfalfa is recommended as a

basic, and mild, herbal food.

 

Alfalfa is much more deep-rooted than any other plants. Its roots

commonly go down twelve feet, as compared to very short-rooted

pasture

grasses which barely penetrate a few inches, or even clover, which

only goes down about five or six feet.

 

This deep-rooting allows the plant to bring up important trace

minerals

which are only present deep in the ground. In addition, the Alfalfa,

being a legume, has the capacity, with the cooperation of

nitrogen-fixing bacteria, of bringing fertility to the soil.

The bacteria takes nitrogen from the air and changes it into a form

that can be used by the roots. Alfalfa is therefore an excellent

green manure, often planted to plow under to fertilize the soil.

 

 

HISTORICAL USES

 

 

Used in disease prevention, for black and blue welts, for anemia,

ulcer

treatment, urinary disorders, peptic ulcers, gastric and duodenal

ulcers, for bladder and prostate problems, for lumbago, to retard

tooth

decay, as a diuretic, for dropsy, helps clot blood in hemorrhages,

for high blood pressure, pregnancy, to increase quality of mothers

milk, for jaundice, malnutrition, to lower cholesterol, for

arthritis, rheumatism, colitis, wounds and to help alcoholics and

drug addicts.

 

 

CULTIVATION, COLLECTION, PREPARATION

 

 

Alfalfa is very easy to cultivate on your home ground. Just get some

seed and sow it in average garden soil. Keep it moist and weed if

necessary; the plant will do the rest. It is a perennial and will

provide you with abundant greens for years.

 

 

You can gather Alfalfa which has escaped from farmer's fields if you

are

absolutely sure that the leaves have not been poison-treated. Most

farmers do not spray their Alfalfa crops, but many are spray happy

and will spray most anything they grow. Furthermore, Alfalfa growing

wild in orchards is most likely contaminated, and road-side Alfalfa

may have been sprayed with poison to kill weeds.

 

You do not want to blend these deadly poisons into your green drink--

it is better to start a few plants of your own. If you live in the

country, you may be surprised to find plants already growing near

you.

 

 

To make Alfalfa green drink, the simplest method is to place

pineapple juice in a blender container in the quantity desired. Add

green leaves to taste, less at first, and building up to more as you

become

accustomed to the flavor. Alfalfa is quite strong tasting; you might

wish to begin with additional herbs such as parsley, chard, dark

lettuce, lamb's quarters, comfrey, and other mild-tasting greens.

Two

sprigs of Alfalfa has been a good starting point for the green drink

which we feed our young children.

 

Blend the greens into the drink until they are thoroughly

pulverized. You can add a little water or a couple

of ice cubes to thin the drink a bit if you like. Some people like

to add an almond-date-sunflower seed emulsion, made by blending the

soaked

seeds and dates with pineapple juice, for a delicious and protein-

filled green drink; however, we have found the pineapple juice and

green combination delicious and satisfying.

 

For a tiny infant, you can strain the fibers out of the drink, but

most people can benefit from the fibers of the greens. Do not make

the drink too thick at first, however, as some people might find it

unpalatable.

Alfalfa sprouts can also be utilized in the green drink. Sprouting

Alfalfa seeds is extremely easy. When you try it, you will regret

any money you spent at the store on less than-crisp Alfalfa sprouts.

 

Homemade sprouts taste much sweeter and fresher than purchased ones.

Be sure when you sprout them that you use only seeds sold for

sprouting;

those sold in agricultural establishments are treated with poisons

for in field planting. Buy them at the health food store to be sure.

 

 

The easiest method by far is to soak a couple of tablespoons of the

seeds in a wide mouth quart jar overnight. Drain the water off--some

recommend drinking it but it seems rather rank for that. You can use

it

to water favorite plants, as it is loaded with nutrition. Cover the

top of the jar with perforated lids which are sold for the purpose,

or with plastic window screen held in place with the jar ring, or

with

cheesecloth similarly anchored. With the jar tipped at an angle to

be sure that the seeds are not standing in water--they rot that way--

let the seeds germinate, filling the jar with water and draining it

off two or three times a day. If you are not sprouting the seeds in

the light,

be sure to expose the jar to sunlight when the seed sprouts have

grown to a length of about two inches; they will turn a delightful,

appetizing

green, developing the important chlorophyll.

 

Before you use any sprouts, be sure to rinse the batch each time.

Sprouts will keep in the refrigerator, but it is better to have

small batches going constantly to ensure a fresh, sweet supply. Use

them with

virtually any food. They are especially good in sandwiches, to mix

with salads, or to eat out of hand as a low-calorie snack.

 

 

A favorite sandwich is made by spreading healthy mayonnaise -

homemade

if possible - on whole grain bread. Cover one slice with mashed

avocado

and add a nice, thick layer of sprouts. Chopped garlic or onion make

this sandwich delicious and healthy.

 

 

Some people like to mix the sprouts with organic mayonnaise or

butter

and seasonings to use over salads or in sandwiches. Some blend them

with organic tomato juice or tomato soup in the blender and serve

the nutrition of

sprouts to people who might not appreciate the good nutrition if

they were told. Sprouts are a nice garnish for cream soups.

 

 

They also go with almost any vegetable salad. Sometimes when they

are

used in the ubiquitous salads made with iceberg lettuce and hothouse

tomatoes, they are the only ingredient in the salad with any

nourishment at all!

 

They are excellent to add texture and crunch to a coleslaw. Many

people find that if they enjoy Alfalfa sprouts in salad, they still

need to mix a little dressing or homemade mayonnaise with the

sprouts to make them

palatable taken alone.

 

The classic health restaurant dish made with sprouts is Bible bread

sandwiches. You can make them yourself, inexpensively. You begin

with

Bible bread or pita bread, which can be made at home by mixing up a

simple yeast whole wheat bread dough. Don't let it rise first, but

after

it is kneaded, take golf ball size lumps, make them smooth, and roll

them out about 1/4 inch thick into tortilla shapes. Put them to rise

on

a cornmeal(organic)-sprinkled baking sheet for about a half hour.

When

risen soft, place in a 450 degree F. oven in the top third of the

oven

until the breads puff up like balloons and their surfaces harden.

Remove and cool on racks.

 

Not all the pita breads may rise uniformly, but you should get

enough

to make a good batch of Bible bread sandwiches. When they are cool,

they

may be stored in plastic bags, but do not put into plastic while

they are still hot, or they will go moist.

 

 

After the breads have cooled, cut them in half crosswise and open

up.

Butter the inside with homemade mayonnaise, and fill with salad

vegetables: tomatoes, avocados, cucumbers, chopped lettuce, cole

slaw,

chopped onion, minced garlic, etc.

 

Add organic grated cheese, sesame butter, and

top with a generous portion of Alfalfa sprouts. Some people like to

put

a bit of mayonnaise on top of this and garnish with vegetarian bacon

bits. These make a marvelous summertime guest meal, preceded by

gaspacho

soup, cold, then with each guest making up his own sandwiches. As a

full

sized Bible bread sandwich costs around $2.00 in a restaurant (often

more in fancier places), it seems a great luxury to serve a whole

meal

of them, and yet they are quite an inexpensive and very healthy

meal.

 

 

You can add sprouted Alfalfa seeds to tacos, use them on top of

spaghetti, munch them alongside pizza--they work with almost any

meal. A

very good salad is made by combining the sprouts with grated carrots

and mashed avocado. Dressed with an oil and vinegar or mayonnaise

based dressing, it is a delicious mixture.

 

 

If you plan to use the dried Alfalfa greens, you should gather them

fresh just before the plant is in flower. Dry them in a dehydrator

or a

warm, airy place. Being sure not to lose any of the leaves,

pulverize them in a mortar and pestle or in a blender, and store in

a cool, dry place. You can make tea out of the leaves or, some

suggest, sprinkle

them on any cold or cooked cereal. They have a definite green,

grassy taste and so take a little getting used to. The commercial

infant Pablum has dried Alfalfa in it, and there are a number of

commercial

preparations which include Alfalfa, including Alfalfa fudge, and a

concentrated Alfalfa juice!

 

 

If you wish to juice Alfalfa in your juicer, be aware that it is

extremely potent. The best way to take it is to make a batch of

carrot

juice and introduce a small amount of Alfalfa into the juicer as you

do the carrots. As you become accustomed to the taste, more Alfalfa

can be added, but it is never taken straight.

 

 

Some people wishing to treat arthritis or rheumatism take a tea made

of the Alfalfa seeds, but we consider this a waste of the

germinating power of the seeds. It is better to sprout them and eat

the sprouts. Alfalfa

tea made from leaves purchased in the health food stores may have an

insipid taste or even taste like nothing at all. If you wish to

obtain

the best results from Alfalfa leaf tea, you should go and gather

your own from the very common plants all around.

 

 

RELATED PLANTS

 

 

M. falcata, Siberian Alfalfa, is similar to M. sativa, but has

yellow

flowers. M. media, sand lucerne, has been considered a natural

hybrid between the two species.

 

 

Because of their similar functions, the clovers, Melilotus spp. are

related to the Alfalfas. M. alba and M. officinalis are important as

forage plants and soil builders. They are also used for hay.

 

 

CHEMICAL COMPOSITION

 

 

We have mentioned above some of the vitamins and minerals contained

in

Alfalfa. The essential amino acids in the plant are especially

noteworthy, as well as the extremely high content of Vitamin A.

 

You will notice that it is a good source of potassium as well.

 

 

The enzymes contained in Alfalfa are some of the most important

elements, although they are not included below in the analysis

chart.

 

Among these are lipase, a fat-splitting enzyme; amylase, which acts

upon starches;

 

coagulase, to coagulate milk or clot blood; emulsin, which acts upon

sugars;

 

invertase, which converts cane sugar into dextrose; peroxidase,

which

has an oxidizing effect on the blood;

 

pectinase, an enzyme that forms a vegetable jelly from a pectin

substance,

 

and protease, that digests proteins (Kirsch:27-. These enzymes

indicate

that Alfalfa could be profitably taken with almost any food!

 

 

[Alfalfa is an ingredient highly featured in the product Vital

Nutrition

Plus. Also found in the formula is spirulina, Blue Green Algae,

Chlorella Broken-cell Algae, Barley grass, Wheet grass, Purple Dulse

seeweed, Beet root, Spinach leaf, Rose hips, Orange peel, Lemon

peel,

all in a base of non-fermentable Saccharomyces Cervisiae Yeast.]

 

 

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_________________

 

JoAnn Guest

mrsjo-

DietaryTi-

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