NUMEROUS studies have since revealed that camel milk has many of the sought-after properties of so-called “superfoods.” It’s “anti” in the most positive ways: anti-hypertensive, anti-microbial, and is an anti-oxidant. But what has gained researchers’ attention the most are the favorable effects camel milk appears to exhibit in both animal and clinical studies on various markers of diabetes, from blood sugar control to insulin resistance. Among the class of animals that ferment their food before digestion, camels get the most from the least. They consume the largest variety of plants and digest it more efficiently than cows. Nomadic peoples considered camels’ diverse diets a key contributor to the supposed medicinal value of their milk. Significant scientific research into camel milk’s properties began only within the last three to four decades. It revealed that at the most basic level, milk produced from camels and cows provides comparable levels of fat, protein, lactose, and calcium. But dig a little deeper and you’ll find that camel milk possesses distinct advantages over its bovine counterpart, including greater levels of vitamin C and essential minerals, and a more digestible quality. Children with known allergy to cow’s milk have been shown to consume camel’s milk without incident, as it doesn’t appear to cause the same issues in these patients as milk from non-bovine mammals bred in European countries. In fact, camel milk is actually closer in substance to human milk: both have the same major protein and lack a common contributor to milk allergies. Beyond its nutritional value, camel milk composition may offer particular anti-diabetic properties, according to Nader Lessan and Adam Buckley, endocrinologists at the Imperial College London Diabetes Centre in Abu Dhabi, UAE, who are conducting a clinical trial on the effects of camel milk on insulin response. A recent lab study from Mohammed Ayoub, associate professor of biology, and Sajid Maqsood, associate professor of food science, at UAE University, shed further light on camel milk’s effects on diabetes. People living in countries with ready access to camel milk are likely already reaping its benefits. For example, a study of a camel breeding community in northern India found that those who regularly consumed its milk had a 0 percent rate of diabetes. Global production of camel milk has increased 4.6-fold since 1961 (when data first began to be collected), which indicates its popularity is extending beyond traditional regions. European Union-supported efforts like the CAMELMILK project are aiming to boost interest in the Mediterranean region. More and more consumers, from China to Australia, are seeking out camel milk-based products. In the United States, companies like Desert Farms are partnering with Amish and Mennonite farmers to increase production. This is not to say that camel milk will be on supermarket shelves anytime soon. Although their numbers are increasing, camels remain a minor dairy species, accounting for less than 1 percent of the world’s milk supply. As a niche product, it’s significantly more expensive than cow and non-dairy milk variations. The daily dose of camel milk thought to improve diabetes markers is around 16 ounces (473ml), which may be too expensive for many consumers. In the end, camel milk might offer the greatest promise as a blueprint for designing new treatments, Ayoud and Maqsood conclude in their recent study. Although several studies have indicated that camel milk improves blood sugar control and lowers insulin requirements among those with type 1 diabetes, Lessan and Buckley strongly advise against patients with this disease using it as an insulin substitute. (SD-Agencies) | 