Camel milk has for many centuries been an important source of nutrition for Nomads living in harsh desert environments. However, camel milk is now commercially produced and sold. It has recently gained attention as a health food in more developed countries. It is also available in powdered and frozen form on the internet.
Camel milk can be consumed plain or used in coffee, tea, smoothies and for baking.There is a subtle differences in taste. Camel milk from the Middle East has a more nutty and smoky flavour.
However, camel milk is more expensive than cow’s milk. One reason is that camels produce far less milk than cows (about 6 litres per day, compared with 24 litres for a dairy cow.)
So why would anybody choose camel milk?
Here are some benefits of camel milk:
Camel milk is rich in nutrients.
Camel milk has a similar nutritional composition to cow’s milk but provides less saturated fat, more unsaturated fat and higher amounts of several vitamins and minerals (vitamin C, B vitamins, calcium, iron, and potassium).
As camel milk contains less lactose than cow’s milk, it is more tolerable for many people with lactose intolerance. It also claimed to have antidiarrheal properties.
Camel milk contains insulin-like proteins. Camel milk may lower blood sugar and improve insulin sensitivity, especially in people with type 1 and type 2 diabetes.
Camel milk is said to boost immunity.
Warning: Camel milk may not be pasteurised.
Traditionally, camel milk is consumed raw without heat treatments or pasteurisation. Health professionals do not recommend consuming raw milk in general due to the high risk of food poisoning.
Also, as the demand for camel milk outweighs the supply, this means that camels are being imported to areas in which they don’t traditionally live. Camel dairy farms are being created to produce milk on a larger scale.
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