Camel milk

Camel milk has been reported to have a higher antimicrobial activity compared to bovine milk. This is partially due to higher concentration of lactoferrin in its milk (220 mg/l) compared to bovine milk (110 mg/L). In clinical trials, 30-35 percent reduction in doses of daily insulin in patients of type 1 diabetes receiving camel milk was reported. The camel milk is different from other ruminant milk; having low cholesterol, low glucose, high mineral (sodium, potassium, iron, copper, zinc and magnesium), high vitamin C and large concentrations of insulin. The value of camel milk is to be found in the high concentrations of volatile acids especially, linoleic acid and polyunsaturated acids, which are essential for human nutrition. The effect of camel milk as raw and pasteurized has been reported on the oral hypoglycemic activity of camel milk in streptozotocin induced diabetic rats. Such an investigation would help to establish a more rational use of camel milk to control blood glucose level.

Camel milk may have important implication for the clinical management of diabetes mellitus in humans. The food industry could design and construct functional foods with probiotics. These food products could be positioned between conventional foods and medicines, with their use targeting semi-healthy state of the body as a preventive measure against disease. This concept is consistent with the historic belief that natural substances play an important role in preventative and therapeutic treatment for Diabetes.

The United Nations is calling for the milk, which is rich in vitamins B and C and has 10 times more iron than cow's milk, to be sold to the West. Camels' milk, which is slightly saltier than traditional milk, is drunk widely across the Arab world and is well suited to cheese production. As well as its high mineral and vitamin content, research has suggested that antibodies in camels' milk can help fight diseases like cancer, HIV/Aids Alzheimer's and hepatitis C. And work is on-going to see whether it can have a role in reducing the effects of diabetes and heart disease. The UN's food arm, the Food and Agriculture Organisation (FAO), wants producers in countries from Mauritania to Kazakhstan to start selling camels' milk to the West. However, it is more expensive than cows' milk and does have quite an acquired taste that some people may not like.