Camel milk, the new superfood in the United States
Camel milk is said to contain 5 times more vitamin C and 10 times more iron than cow’s milk.
Camel milk is increasingly appreciated in the United States for its abundance of vitamins, proteins and minerals.
People in Africa, the Middle East and Asia have depended on camels for milk for centuries. And now in the United States, as milk begins to spread, demand exceeds supply.
Still in search of the quick fix health solution, some American consumers are turning to camel milk for better health. Some even go so far as to present it as the new “superfood” or “the new trend”.
The popularity of this product can be attributed to its health benefits. Also, because it doesn’t contain certain proteins that cause milk allergies. People who cannot drink cow’s milk can therefore sometimes consume camel’s milk without having digestive problems.
According to the Australian Camel Industry Association , camel milk contains five times more vitamin C and ten times more iron than cow’s milk.
In a study on the chemical composition and nutritional quality of camel milk, researchers found that sodium, potassium, zinc, iron, copper, manganese, niacin and vitamin C were more higher than in cow’s milk. Vitamin Bt12, pantothenic acid, vitamin A, lysine and tryptophan were relatively lower than those in cow’s milk.
A report on FoodSafetyHelpline indicates that camel milk is low in fat but has a high percentage of unsaturated fatty acids. Additionally, components such as long-chain immunoglobulins are found in milk, which some people say helps boost immunity in those who drink.
According to a report by the Food and Agriculture Organization of the United Nations (FAO), camels produce nutritious milk for human consumption. However, FAO data does not show a difference between camel’s milk and cow’s milk when it comes to health benefit claims.