WHY CAMEL MILK?

CAMEL MILK


  • Camel milk contains high concentration of lactoferrin, immunoglubins, lysozyme and lactoperoxidase. Lactoferrin content of camel milk is 10 times higher than cow milk. It acts as anti-virus, anti-bacteria and also helps to prevent and treat gastrointestinal complaints. Immunoglubins in camel milk provides immunity to the body against infections whereas lactoperoxidase against Gram’s negative bacteria.

 

  • Rich in potassium and iron (10 times higher than cow milk) and is suitable for digestive system.

 

  • Rich in vitamin C for immune system. Vitamin C content in camel milk is 2-3 times more than cow milk, which is around 5,7-9,8mg.

 

  • Low fat and cholesterol level as compared to other types of milk.

 

  • Contains a protein with characteristics similar to insulin that helps to reduce sugar level and has an inflammation- inhibiting effect on the Beta cells of the pancreas.

 

  • Does not contain Beta lactoglobulin that causes allergy. Camel milk contains beta-casein, but the structure of this protein is different as compared to cow’s milk.

 

  • Camel milk has anti-aging effect due to the presence of alpha-hydroxyl acids which are known plump the skin and smoothen fine lines.

 

  • Camel milk does not contain the two casein that lead to autism symptoms. The results published in a paper on camel milk for autism were very positive, especially for younger children that “showed” an apparent complete recovery from autism.