Alfalfa Pellets, 12 oz

Bernard Jensen Products SKU: 10716-350
Bernard Jensen Products Alfalfa Pellets, 12 oz
Bernard Jensen Products Alfalfa Pellets nutrition facts

Alfalfa Pellets, 12 oz

Bernard Jensen Products SKU: 10716-350
Regular price $18.99 Sale price $9.50 Save $9.49
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Only 0 items in stock!
  • The Original Dr. Hulda Clark Products
  • Leader in Purity Since 1993
  • Certified and Audited GMP
  • Secure payments
  • Minimally processed, whole food alfalfa
  • From organic, non-GMO alfalfa
  • A great nutritional boost for smoothies
  • Best By date November 2021. Sale is final - no refunds, exchanges or store credit.

Don’t be alarmed by the unusual presentation of our alfalfa pellets. There’s a perfectly logical reason.

Each pellet comes from non-GMO, organically grown alfalfa that goes from picked to pressed within minutes. Then it’s off to be nitrogen packed and frozen. This process locks in the nutrients and requires minimal oxygen exposure.

The minimally processed pellet is ideal for maintaining alfalfa’s nutrient profile. Think about any edible plant. Once it’s separated from its nutrient source (plucked from the ground or cut from the stem), viable nutrients begin a steady decline. By keeping the alfalfa whole, we limit nutrient degradation caused by oxygen exposure. And we don’t have to mix it with non-nutritive binders like you would get with tables. We wanted something purer and excipient free.

Enjoy the benefits of whole food alfalfa powder instead of extracted juice powders that are stripped of natural fiber. They’re the perfect nutritional boost to your smoothies or green juice blends.

 

Ingredients
Organic alfalfa leaf (Medicago sativa)

Suggested Use
Add pellets directly to other smoothie ingredients and blend. Or grind the pellets into a powder using a spice grinder to add to a smoothie or juice. To retain alfalfa’s high levels of nutrients, leave the pellets whole until you’re ready to use them.

Store in a cool, dry place. Keep out of reach of children. Do not eat desiccant packet.


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