The nation’s largest camel dairy, known as Oasis Camel near San Diego, California, claim camel milk may be healthy as cow’s milk and are convincing the US Food and Drug Administration to establish importation for the tasteful beverage. Although the FDA approves drinking the beverage, certain tests need to occur before it’s sold in the United States. Owners of the dairy, Gil and Nancy Reigler, state the drink is tasty, healing and loaded with nutrition.
Enriched with Vitamins
Camels milk is rich in vitamin C. According to the website, camelmilkusa, it has 3 times the amount of vitamin C than cow’s milk. Vitamin C builds immunity, helps prevent cancer as an antioxidant and reduces low density lipoproteins, the so called “bad cholesterol.” It is also rich in iron and B vitamins. B vitamins maintain integrity in nails, skin and hair and also enhance blood circulation. Iron can boost the immune system and provide energy for the body.
Anti-bacterial and Anti-viral Properties
Studies have documented that certain protective proteins have been extracted from camels milk revealing the same antibacterial and anti-viral activity as an egg white. The lactoferrin, a glycoprotein found in the milk, is a multifunctional protein that possesses antibacterial properties as well as anti-viral agents.
The salty flavored milk is also rich in anti-inflammatory benefits, due to the lactoferrin.
Lactoferrin is part of a mucosal defense system. It responds to anti-inflammatory stimuli by blocking bacterial toxins recognized by the immune system. Camels have survived dry, rough climates for centuries and that says alot about a camel’s strength and perserverence.
Healthy Fatty Acids
Camel’s milk has the presence of linoleic acids, monounsaturated fats that provide nutrition. According to the website, camelsmilk.com, the dromedary’s milk is the closest milk to humans mother’s milk. Beside the presence of linoleic acids,there is also 39 percent oleic acid and close to 5 percent lauric acid. The fatty acids of the milk are different than those of cow, buffalo or sheep fat.
While clinical studies continue to show promise, there is plenty more research to go.
The milk tends to be pricey since it takes time to produce a gallon of its milk. It also has a limited shelf life, unlike cow’s milk. While the business of camels milk remains small and low tech, the potential of camel’s milk seems promising.
“Know Your Fats:The Complete Primer for Understanding Nutrition of Fats;Enig,Ph.D;2000