MOO-ve over Milk – Camel’s Milk is the New Dairy Superfood
Written by Sonya Luisi, M.S. Dietetics & Nutrition
Scientists are claiming camel’s milk as an amazing superfood and the American dairy industry is responding favorably. Farmers and entrepreneurs are preparing to meet the demand, so moo-ve over cows because the camel population is about to increase!
Camel’s milk has been a staple commodity in the Arab countries for centuries. The Amish communities have also touted camel’s milk to have healing powers, including its ability to help improve symptoms of child attention deficit disorder and autism.
The nutritional benefits over cow’s milk are impressive. Research has shown Camel’s milk
- Has higher levels of minerals than cow’s milk, including potassium, magnesium, iron, copper, manganese, sodium and zinc
- Has lower cholesterol than both cow and goat milk
- Contains three times the amount of vitamin C and 10 times the amount of iron than cow’s milk
- Is high in unsaturated fatty acids and B vitamins but lower in vitamin A and B2 than cow’s milk
- Contains more fat and protein than cow’s milk
In addition to its impressive nutritive benefits, camel’s milk has additional health benefits beyond its basic nutrition. Scientists have found the following health facts about camel’s milk:
- Protects against colon, liver and breast cancer cell proliferation and mortality – the substance lactoferrin found in camel’s milk has antibacterial, antiviral and antitumor properties.
- Treatment for type 2 diabetes – the high levels of insulin (52 units per liter) passes through the stomach without being destroyed.
- Protects against Alzheimer’s disease
- Treatment for Lyme disease – it enhances good gut bacteria, supports and controls the immune system.
- Protects against Hepatitis – the antiviral properties dispel the inflammation of the liver
Proposed pricing is currently $18 a pint, which will be unaffordable for most people. However, long-term health benefits may outweigh the anticipated high cost.