How to drink camel milk

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Would you switch to drinking camel milk? Australia’s growing number of camel farmers are hoping to persuade you.

It’s not unusual for the owners of a small, close-knit business to treat their workers as an extension of their family.

Of course those members of staff aren’t usually of the four-legged, one-humped variety.

Lauren Brisbane is the owner of QCamel, Australia’s only certified organic commercial camel milk dairy.

Camel milk production has become one of Australia’s emerging agricultural industries, as demand for the product grows both locally and internationally. However, Lauren says her family-owned and run operation isn’t driven by commercial influences – it’s motivated by love.

“We have a different philosophy in how we run our dairy,” she says of the Queensland-based farm.

“It is paramount when running a happy and healthy camel dairy to really understand and respect the camels. We see them as our family members and fellow members of staff, rather than just stock or machinery.

“They’re like people, they’ve all got a different personality. They’re gentle souls, kind and loving, and just so intelligent. You can sit and talk to them about what’s going on, and they completely understand.

“They’re a huge animal… but if you respect that kindness and intelligence, they’re easy to work with.”

Increasing numbers of Australian farmers are choosing to keep the country’s prolific “ships of the desert”. The camel was first introduced to Australia in the 1840s to assist in the exploration of the country’s vast interior or outback.

There are now thought to be more than 1.2 million in the wild, which is considered to be the world’s largest feral population. They are mostly the dromedary or Arabian camel, which has one hump, and is the species chosen for milk production. Australia also has a much smaller wild population of the two humped Bactrian camel.

Australia’s first camel dairies opened in 2014, and since then the industry has grown considerably, with dairies now operating in almost every state and territory.

While global camel milk production is dominated by countries in North and East Africa, and the Middle East, a 2016 report by the Australian government predicted that “the five years to 2021 are expected to see a major increase in Australian camel milk production”.

Back in 2016 the country produced 50,000 litres of camel milk, compared with 180,000 litres per annum today.

Megan Williams has certainly helped drive that growth. She and her husband Chris set up a dairy in northern Victoria towards the end of 2014, with just three camels from the wild, which they subsequently had to train to be milked.

Five years later their business – The Camel Milk Co Australia – has moved to a property more than twice the size. They now have a herd of more than 300 camels, with around 60 currently being milked.

The farm averages around six litres of milk per camel per day. One third of that is sent overseas to customers in Singapore, with shipments of both fresh and powdered milk about to expand into Thailand and Malaysia.

China and the US are on the list of potential future markets for Megan, while other camel milk producers across Australia are exporting to destinations including New Zealand, Papua New Guinea and Hong Kong.

“We’re probably doing a couple of hundred litres for export each week, but with Thailand coming on board, that’s set to really increase,” says Megan.

“More often than not, we are approached by international buyers and their markets. One thing Australia has over any other country in the world is our camels are disease-free.”

The disease Megan is referring to is the Middle East Respiratory Syndrome (MERS) virus, which can break out in camel populations in the Middle East. The virus can spread to humans from contact with camels, or by consuming raw camel milk, and is potentially fatal.

While camel milk has been consumed by humans for more than 6,000 years, worldwide demand has grown markedly in recent years, despite its expensive nature. One litre of pasteurised camel milk retails for about A$15 ($10; £8) in Australia, making it 12 times more expensive than cow’s milk.

The recent increase in interest in camel milk has been led by consumers seeking the milk’s supposed health benefits. On a nutritional level, camel milk is richer than cow’s milk in vitamin C, vitamin B, iron, calcium, magnesium and potassium.

Other properties attributed to camel milk, according to the 2016 Australian Government market assessment, include its “attributed” capacity to “alleviate food and seasonal allergies, usefulness in reducing insulin dependency and the treatment of diabetes, [and] ease of digestion”.

Global Trade

Rebecca Forwood has been importing Australian camel milk into Singapore for almost two years and believes in its benefits.

“I hate the term ‘superfood’, but this really is up there as one of the best,” she says.

“Since selling it ourselves we average about 160-200 one litre bottles a month, and the numbers are growing as more people are discovering its healing benefits.”

Charlene Grosse, accredited practising dietician and spokesperson for the Dietitians Association of Australia, says that while camel milk is certainly nutritionally valuable, more research is needed to put some of the other claims to the test.

“When you look at camel milk it’s just like cow’s milk, it is very nutritious,” she says.

“It’s low in cholesterol and it’s low sugar, so it can be a healthy substitute [to cow’s milk], but what we do need to be aware of is there’s not enough research at the moment to back up some of the claims being made about camel’s milk.”

Regardless of the need for more studies Megan says one thing is certain – the future for this unexpected Australian export industry is certainly bright. In addition to milk, the sector is also starting to make cheeses, skincare products, and chocolate made with camel milk.

“Every week we get a new contact or a new inquiry, and it just keeps growing.”

But what is camel milk like? It is said to be similar in colour and texture to cow’s milk, but with a slightly saltier taste.

Camels are renowned for their ability to travel extended distances in the desert without feeling the heat. Contrary to popular belief, camels do not store water in their distinctive humps — they actually consist of fatty deposits that allow them to remain nourished in even the hottest of climates.

It’s characteristics like these that have made camels a means of transport in the Middle East for centuries. Less well known, perhaps, is the fact that camel milk is a rich source of nutrients with some rather amazing health benefits to boot.

The drink has been a staple in the diet of Bedouin tribes for generations. To begin with, it’s far richer than cow or goat milk as a source of protein and other nutrients. Indeed, it contains compounds that can help manage diabetes, boost the immune system, improve circulation and promote heart health. It has even demonstrated some promise as a possible treatment for autism.

Here are 11 reasons you should consider drinking camel’s milk.

1. Camel’s milk is a natural source of an insulin-like protein , which means drinking it can help regulate glucose levels. For instance, a 2005 study by the Bikaner’s Diabetes Research Center indicated that drinking camel’s milk could help people manage their diabetes better . There are indications that it may help prevent the condition as well.

2. It’s the next best thing to mother’s milk. No other animal milk source comes as close to providing the ideal nutrient blend that our species needs. Indeed, in many nomadic cultures camel’s milk has been used as a medicine to treat malnourished children.

3. Camel milk is better for the environment. Large numbers of grazing cattle produce tons of methane gas, which is a big factor fueling global warming. In contrast, camels have a much lower carbon footprint than dairy producing cows or goats.

4. Camel milk comes loaded with antimicrobial proteins, which can help keep our immune systems functioning at their best. Specifically, camel’s milk is rich in micro-sized immunoglobulin , which can help target and neutralize foreign antigens. The small size of the antimicrobial agents is key – because these proteins are so tiny they can cross the blood-brain barrier and get nutrients into and toxins out of normally hard-to-reach cells.

In addition, preliminary research suggests camel’s milk may help people with autoimmune conditions like multiple sclerosis and Crohn’s disease.

5. Camel’s milk contains ten times the amount of iron as cow’s milk. And as we all know, iron is essential for oxygenating the blood. Therefore, the drink can help prevent anemia and improve circulation.

6. Camel’s milk is non-allergenic and helps reduce allergic sensitivity. People with lactose intolerance have no trouble consuming camel’s milk. In addition, compounds in camel’s milk appear to mitigate allergic sensitivity in people who drink it. In other words, those who consume it regularly seem less susceptible to allergic reactions.

7. Camel’s milk is loaded with complex fatty acids, which can boost levels of HDL (“good”) cholesterol while reducing levels of LDL (“bad”) cholesterol. As a result, camel’s milk appears to counteract arteriosclerosis while reducing the risk of stroke, hypertension and heart disease.

8. It’s an excellent source of probiotics, which promote the growth of healthy bacteria in the digestive system.

9. There is anecdotal evidence to suggest camel’s milk may benefit children with autism. To date, extensive clinical trials are lacking. However, a study found that consumption of camel’s milk alleviated autistic symptoms in a small number of patients.

The results are sparking further interest. Many autism specialists believe that cow milk contains a type of protein – called casein — that can be harmful to patients with autism. Camel’s milk, on the other hand, contains different proteins, as well as antibodies that appear to benefit autistic kids.

There’s a lot more scientists need to learn about these benefits, but some parents who’ve added camel milk to their autistic children’s diet report that their kids have better sleep patterns, fewer digestive problems and improved social skills.

10. Camel milk contains an abundance of proteins, including types that are not found in cow or goat milk. Consequently, it is very good at promoting the health of the body’s muscles, bones and organs.

11. It tastes great! It may surprise most people, but camel milk actually seems a lot like cow’s milk, but with a slightly salty flavor. It is more expensive, as most camel farms in the United States are small family operations that produce just a few dozen gallons per day. But for those with diabetes, lactose intolerance or other wellness issues in mind, the health benefits of camel’s milk may be priceless. See more benefits of camel milk here.

Until recently, it was actually illegal to sell camel’s milk in the United States. Nowadays, consumers can purchase it directly from participating dairies, though occasionally it is available on grocery shelves as well. Undoubtedly, high prices and limited supplies are two humps preventing more widespread consumption. Nevertheless, the evidence of its health benefits continues to mount.

Ready to give camel milk a try? Check out Desert Farms products to get started.

Camel milk has a great taste. But that’s not why Americans are beginning to drink it.

People with diabetes are drinking it to help us reduce our blood sugar and to reduce the amount of insulin we have to take. Camel milk is one of those rare functional foods that helps us manage our diabetes better.

Camel milk recently became available in the United States. Two years ago the U.S. Food and Drug Administration approved the sale of camel milk here. This year Desert Farms in Santa Monica, California, became the first camel milk wholesaler in the U.S. It is now on the shelves of natural food stores in California, including 40 Whole Foods Markets in the northern part of that state. By the end of this month Whole Foods will have it in its frozen food cases at 32 stores in Colorado, Kansas, New Mexico, and Utah.

Whole Foods only carries pasteurized camel milk, but since raw camel’s milk is legal in California, another retailer in that state, Lassen’s, sells both raw and pasteurized camel milk in its 10 stores. Desert Farms will also ship it to your door.

I have drunk both raw and pasteurized camel milk from Desert Farms. It tastes to me essentially the same as 2 percent milk from cows, which has a similar fat content. Camel milk, whether raw or pasteurized, has 4.5 grams of total fat per 8 ounces, while 2 percent cow’s milk has 5 grams in the same serving size.

Camels are rare in the United States, which is the main reason why camel milk is considerably more expensive than cow’s milk. There are 18,000 cows for every camel in the United States, the Desert Farms website says.

We have only 3,000 to 5,000 camels here, according to two different estimates. And many of them work in circuses or live in zoos. Almost one-third of the estimated 19,000,000 camels in the world live in Somalia, where camel milk is readily available, along with Sudan, Kenya, India, and Saudi Arabia. When the U.S. Agency for International Development sent me to Somalia in 1963, I didn’t drink any camel milk, although I saw thousands of camels herded by Somali nomads and brought back an authentic pair of wooden camel bells.

Between Hargeisa and Arabsyio, Somalia, December 1963

The founder of Desert Farms, Walid Abdul-Wahab, came to this country from his native Saudi Arabia. But most of the camel ranchers he works with are Amish and Mennonite people in the Midwest.

“The average herd is about six camels,” Walid told me. “And most of the work is still done by hand.”

He is working to bring down the cost of camel milk. “We are buying more camels and breeding them,” he told me.

Walid said that a lot of his customers are drinking camel milk to help them manage their diabetes. “One of the usual comments that we hear from our customers is that after drinking camel milk for a week, it drops their blood sugar and decreases the amount of insulin they have to inject.”

Walid doesn’t claim that camel milk is a medicine, a supplement, or a functional food. But he did go on to mention to me that I could find a growing number of medical studies on camel milk in the PubMed database. Today I found 320 studies there, including 18 when I limited the search to “camel milk diabetes.”
Some of the most interesting research reports studied the insulin in camel milk. French scientists reported two decades ago that “relatively large concentrations [of insulin] are present in the [camel] milk.” While some insulin is also found in the milk of other animals, including cows, a radioimmunoassay of camel milk “has revealed high concentration of insulin., i.e. 52 units/l,” according to a study in India.Insulin is, of course, a protein, which is normally destroyed in the stomach. But an Israeli report on “Insulin in Milk – A Comparative Study,” found that camel milk is unique in that it does not react to the acid in the stomach so it passes into the intestines ready for absorption. This study concludes that “there is a scientific justification for drinking camel milk by certain diabetic patients.”

Note, however, that some of these studies probably used raw camel milk in their tests. Pasteurization can denature the insulin in camel milk, but it depends on “the length of time and amount of heat that is applied.” The Desert Farms camel milk is “gently pasteurized.” Walid tells me that when he pasteurizes the camel milk he sells, it is for 30 minutes at 145°F.

Camel milk also has an anti-inflammatory effect, according to a Saudi study. That study went on to note a “significantly lower fasting glucose level.”

Yet another study, this one by researchers in Egypt, concluded that “daily ingestion of camel milk can aid metabolic control in young type 1 diabetics, at least in part by boosting endogenous insulin secretion.” This was a 16-randomized week of 54 young people (average age 20) with type 1 diabetes. Each day they got 500 mL of camel milk, which is about 2 cups.

The most impressive studies include several led by Rajendra Agrawal, senior professor, Department of Medicine, Diabetes Care and Researrch Centre, Sardar Patel Medical College in Bikaner, Rajasthan, India. This college is in the middle of the Thar desert, which has lots of camels.

One of seven published studies of camel milk led by Professor Agrawal compared camel and cow’s milk in people with type 2 diabetes as well as non-diabetics. This study of 28 men concluded that in people with type 2 diabetes camel milk reduces fasting blood sugar, post-prandial glucose, and A1C levels. In five months of the study the average A1C level went down from 8.4 to 7.3, while it went up among those taking cow’s milk. “It shows hypoglycemic effect of camel milk reducing insulin resistance.”

Milk isn’t a low-carbohydrate food. Two cups of cow’s milk has 23 grams of carbohydrate, and the same amount of camel milk has 22 grams. I don’t drink cow’s milk because this amount is close to half of the carbs that I consume each day. But I certainly would add whatever amount of camel milk to my diet that I needed if I weren’t otherwise able to keep my diabetes in check.

This article is based on an earlier version of my article published by HealthCentral.

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Yesterday was a day of much excitement – I was at the London Health Show and got to try camel milk for the first time. It’s something I’ve wanted to taste for a while bit it’s super expensive so while you can buy it in London I hadn’t rushed off to get some – however when I was offered a thimble sized sample at the show I was clutching it like gold.

However before we get to the tasting bit, I had questions…… Admittedly ‘how do you milk a camel.’ is probably not going to win me a Pulitzer any day soon, but I was intrigued. I’ve ridden camels, I’ve seen them at the zoo, I don’t recall udders……the answer from the guy manning the stand was that they use the same process as cows. I didn’t like to ask too many more questions in case I sounded like some weird camel botherer but google tells me the answer to my question is ‘carefully’.

It seems that camels do have udders, but they aren’t obvious unless you’re underneath said camel – they’re also not struck on you touching them.One farmer says ‘they’re tickly round there’ and as such camel milking involves lots of grumpy camel noises and hoof avoidance. While it can be done by machine it’s normally done by hand with the average camel producing 5-6 litres a day .

My second question was ‘why is it so expensive?’ – a bottle of 500ml costs from £10.99 from Desert Farms, the distributor at the show – and the answer is related to the above. Camels are hard to milk and don’t produce a huge amount of it when you do get them to agree. There’s also not that many ‘milky’ camels out there. Desert Farms have just six farms around Europe (and more in the US) and each farm ships their milk direct to the consumer once the order is placed so with a limited supply you’re not exactly working with great economies of scale when it comes to pricing.

So why do we need camel’s milk anyway – what’s different about it from the regular cow juice? Well I can safely say in terms of taste – not much. There was a difference but I couldn’t pinpoint specifically to say ‘oh it was more bitter, less creamy or sweeter’ – it was just a bit different. Aficionados though say it’s a bit more salty. Nutritionally it contains calcium and protein as per cow’s milk but has more vitamin C, iron, zinc and potassium and is lower in fat.

However it’s not the above that means people are happy for fork out more per ml for it than you pay for Prosecco. That’s because trials have shown some medical benefits to camel’s milk that don’t come from regular milk. Most interestingly camel’s milk contains molecules that act like insulin in the body which means it’s actually been trialed in the treatment of type 1 diabetes. In at least three studies giving camel milk to type 1 diabetics actually increased levels of insulin in the body, decreased levels of glucose in the blood and reduced the amount of medication they needed. It’s now also being looked at as a potential treatment for type 2 diabetes too. Who knew? Camel’s milk also contains slightly different proteins than cow’s milk and lower levels of lactose, as such camel’s milk can be tolerated in some people who can’t tolerate cow’s milk. As with anything allergy related though best check with your doctor before giving this one a try.

So now I know waaaay too much about camel’s milk than is ever going to be helpful in my life. It was fun finding out though. Now, wants to let me come milk a camel? And would you drink camel’s milk?

Note: Some camel’s milk can be bought raw – ie it has not been heat treated to kill bacteria. I’m not getting into the ‘is raw milk safe’? argument here – I’m just pointing out so you know to look for a pasteurized version if that’s what you’d prefer.

Affiliation

• 1 Department of Pediatrics, Hamad Medical Corporation and Weill-Cornell Medical College, Qatar. [email protected]

• PMID: 21703103
• DOI: 10.2500/aap.2011.32.3429

Authors

Affiliation

• 1 Department of Pediatrics, Hamad Medical Corporation and Weill-Cornell Medical College, Qatar. [email protected]

• PMID: 21703103
• DOI: 10.2500/aap.2011.32.3429

Abstract

Treatment of cow’s milk allergy (CMA) in children includes avoidance of cow’s milk and providing a milk substitute. This study was designed to determine whether CMA children could safely consume camel’s milk as an alternative, and skin-prick test (SPT) to camel’s milk could be a reliable tool in selecting them. Between April 2007 and February 2010, children with confirmed CMA seen at the Allergy-Immunology Clinic, Hamad Medical Corp., were enrolled into this prospective cohort study. Subjects had a detailed history and medical examination, complete blood count with differential count, total serum IgE, and specific IgE test and SPT to cow’s milk. Patients with positive SPT and an elevated cow’s milk-specific IgE had negative SPT to camel’s milk. Of 35 children (23 male and 12 female children) aged 4-126 months (median, 21 months), 23 patients (65.7%) presented with acute urticaria, 17 (48.6%) with atopic dermatitis, 9 (25.7%) with anaphylaxis, 8 (22.9%) with failure to thrive, and 5 (14.3%) with chronic vomiting. Twenty-eight patients (80%) had family history of allergy. Twenty-six patients (74.3%) were breast-fed for ≤18 months. Mean white blood cell count was 9860.5 cells/μL, absolute eosinophil count was 1219 cells/μL, IgE was 682 IU/mL, and cow’s milk-specific IgE was 22.01 kU/L. Only 7 patients (20%) had positive SPT to camel’s milk and 28 (80%) were negative to camel’s milk. All patients with negative SPT took camel’s milk without any reactions. In children with CMA, SPT is a reliable clinical test in ruling out reactivity to camel’s milk so these children could safely take camel’s milk as an alternative nutrient.

One hump or two? Feisty camels might have a bad rap, but their milk is low in fat, and full of vitamin C and iron. The next thing to hit Whole Foods?

At the tail end of breastfeeding week, we thought we’d draw attention to another kind of milk widely touted in the Middle East to be the magical elixir of health.

A staple of their diet, along with dates, camel milk has long provided Bedouins with the proteins, carbohydrates, and vitamins necessary to survive a desert-dwelling existence.

And unlike cow’s milk, which creates allergies in many consumers, camel milk is blessedly allergen free. Camelicious bottles this humped concoction in different flavors and sizes that are available at supermarkets throughout Dubai.

Camel under a tree in the desert

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1. The healthier choice:

Considered to be the closest substitute for mother’s milk, camel milk is not only low in fat and full of vitamin C, but it doesn’t curdle in the stomach. Therefore, it’s easy for the body to process it.

2. The Bedouins swear by it:

Travel to any Bedouin home, and you’re likely to find a camel nearby. After giving birth, mama camel can easily produce 5 liters of milk a day, though friendly coercion and good diet can stimulate more production. The Bedouins insist on the milk’s holistic properties, as indeed, it was used as a moisturizer and sunscreen as well as food. The Bedouin have plenty of health hacks. Find lots more here.

3. Free range:

The Emirates Industry for Camel Milk And Products (EICMP) Have Diversified Camel Stock, which is relatively free range.

No business in their right profit mind would admit to dodgy conditions for their animals, but the company Camelicious claims that their animals are happy and healthy. In addition, the camels bred for milk are interbred with camels from Pakistan, Oman, and Saudi Arabia, producing a superior genetic strain.

4. Camel milking is potentially more humane:

Camels are typically milked for 12-16 months after giving birth, before they are encouraged to breed again; the equipment used to milk them is designed to be safe for their udders and to avoid mastitis – a common condition among dairy cows.

5. Camel milk tastes good too!

Free of cow’s allergens, and milder than goat’s milk, camel milk just might be the perfect compromise. It’s not too sweet, and drinking it won’t cause an upset stomach either.

6. No chemicals added:

With 5 times the amount of Vitamin C in camel’s milk, and full of iron, camel’s milk needs no nutritional help. It has a shelf life of 5 days before pasteurization, after which it will survive for up to 3 weeks. Camel’s milk is just as versatile as other milk, used as it is to produce low-fat varieties of cheese, chocolate, and a fermented delicacy that is used in areas that lack refrigeration.

So, put away your carton of steroid-infused cow’s milk and genetically modified soy, and find yourself a liter of choco-camel milk instead. That is, for those who observe Ramadan, after the sun has set.

More Food and Health News From the Middle East:

This is Ahmed, a retired camel jockey who now milks camels for a living. For him, it is the ultimate disgrace. Photo by Sammy Six, flickr.com.

Camel milk has incredible nutritional and healing properties, so much so that many wars have started over disputed camel flocks and access to their milk. In the last 75 years, control over this “liquid white gold” has so far provoked three cross-border conflicts and eight civil wars, all involving Somalia, Kenya, Djibouti and/or Ethiopia.

As if the camel milk market wasn’t dangerous enough, the whole process is further complicated by the fact that camels really hate being milked. Even if you raise a camel from birth — earning its respect and perhaps even its love — milking that same camel will still be incredibly complicated and never short of risk.

Learning how to milk a camel, therefore, is a skill that takes time to perfect.

Why Do Camels Hate Being Milked?

Camels hate being milked because it tickles. It tickles so much that a mother camel with newly-born offspring will often bite, kick, stamp-upon and head-butt its own babies as they wean, sometimes killing them.

Camels can also produce a face-burning stomach acid that they can spit out at anyone who annoys them, especially anyone who goes anywhere near their leathery but highly sensitive teats. This acidic spit, which can be ejected with force over distances of up to 13 meters, can burn through bone, glass, aluminum and rock, making it very dangerous indeed.

This white man is drinking fresh camel milk. He was hospitalized the following day and almost died. Photo by Sammy Six, flickr.com.

Traditional Methods for Milking Camels

Due to the peculiarities of a camelid’s bodily systems, camels – like llamas and alpacas in Peru – cannot be milked while completely tranquilized and they must be milked while standing. This further complicates the camel milking process.

Most of the traditional camel milking methods used today were developed in Ancient Egypt. These include:

Intoxication – Camels are sedated using alcohol or marijuana. Once pacified, the women with the smallest hands gently milk them. The camel must be kept in a perfect state of tranquility: too much alcohol and it will become aggressive; too much ganja and her udders go into a state of super relaxation and become non-functional. In most countries, camel milk obtained through intoxication cannot be fed to children of 5 years or younger. Prime ganja milk, however, is highly sought after by Somali pirates, depressed prostitutes and Aboriginal Australian teens.

Seduction – Hundreds of years ago, lonely Egyptian Bedouins realized that female camels barely even noticed their ticklish udders being touched while they were engaged in sexual intercourse. This surprising discovery allowed dairy farmers to milk their camels with little risk, as long as the camel was having sex with another camel — or was being tricked into thinking it was having sex with another camel. The farmers developed various methods of stimulating the camels, some less imaginative than others. Today, most large-scale camel dairy farms utilize steam or diesel powered dildos, called العصي الجنس الإبل الكبيرة (literally “big camel sex sticks”) to distract their camels during the camel milking process.

Slave milkers – Slaves are an affordable commodity to many camel farmers, and are often used to milk the camels. Many slaves are trampled to death or have their faces melted off buy acidic camel spit. But slaves are easy to replace and not too expensive, so many farmers prefer them to heavy dildo machinery and other camel-milking methods.

The Achaban Method – The Achaban Method is a popular method that uses small but extremely fast children who run beneath the camel, quickly tugging on a teat before scurrying clear of the tickled beast of burden. The milk squirts into a small steel bathtub beneath the camel; the collection tub is securely fixed to the ground or safely wedged into the hot desert sand. If a child becomes highly skilled at extracting milk via the Achaban Method, he can become quite rich. Of course, the child needs to earn as much money as possible in a short period of time, as he or she will normally grow too large for the job by the age of 11 or 12. Life expectancy is also very low among child milkers. Some failed camel jockeys – tiny men in their mid-thirties – have no choice but to become camel milkers. This is seen as the ultimate shame for a camel jockey.

Have you ever seen a dairy farm full of camels, camels grazing on open pasteurs, or your neighborhood grocery store selling “hump milk”? Well, don’t be surprised if your next carton of healthy milk comes from a camel!

BACKGROUND OF CAMEL’S MILK

Many Asian and Middle Eastern countries have been drinking camel’s milk for years. Originally, nomads from these countries would travel on camels’ back in the desert for days on days and the only nourishment they had was camels milk. Camels have the unique ability to produce milk even after 21 days without water.

Historically, people from Middle Eastern, Asian, and African societies have been drinking camel’s milk for years. Traditional Iranian Medicine state that camel’s milk is nutritionally very similar to human milk. In the United States, the consumption of camel’s milk is rare. Camel’s milk in the U.S. is more expensive than cow’s milk because of the small quantity of camels raised for milk. There are only a few camel dairy farms located in Michigan and California. Camel’s milk is FDA approved. Camel’s milk is normally consumed fresh, so the milk is sour, with a in comparison to the smoother flavor of cow’s milk. In the United States, most people find this sour taste unenjoyable.

However, it should be warned that most of the camel’s milk produced is unpasteurized! This raises the risk of pathogenic bacteria (1).

COMPOSITION OF CAMEL’S MILK

The nutrient composition of camel’s milk is very similar to human milk. In suffering countries, camel’s milk is often given to malnourished children to help increase calories with this nutrient dense drink.

HEALTH BENEFITS

Vitamins and minerals. Camels milk is considered a good source of protein, phosphorous, B vitamins niacin, iron, and calcium. A unique nutrient in camel’s milk is vitamin C. Although the vitamin C content in 1 cup of camel’s milk is only 5.7- 9.8 mg, this represents 3X as much vitamin C as in 1 cup of cow’s milk!

Fat. Camel’s milk is lower in total fat than cow’s milk

Digestion. Compared to cow’s milk, camel’s milk is easier to digest. People who are lactose intolerant might be able to receive the health benefits of milk without such discomfort (2).

Type 1 diabetes. In a limited study on 24 individuals, Camel’s milk was shown to potentially improve long term glycemic control. In this study, published in the European Journal of Clinical Nutrition , they propose the possibility that if camel’s milk is repeatedly consumed, the use of insulin dosages could be decreased. It is theorized that camel’s milk contains a protein that mimics the action of insulin. It should be taken into consideration that the research of camel’s milk for type 1 diabetics is limited. There should be more scientific research completed before recommending camel’s milk for type 1 diabetics (3).

Based on these healthful properties, camels milk has the potential to become the new superfood. Camel’s milk is actually the only paleo approved milk!

CAMEL’S MILK PRODUCTS

Butter. Although, it is difficult to produce butter from camel’s milk because the proteins are bound to the fat, it can be done. Camels milks butter is more thick and white with a neutral taste.

Cheese. Similar to butter, the creation of cheese from camel’s milk is also problematic because it has limited coagulation properties.

Skin products. Often times, camel’s milk is even used as skin products such as soaps and lotions for moisturizing the skin. Camel milk skin products can be found here

CAMELS MILKS AND SPRAY DRYING PRODUTS.

Milk products, like camel’s milk, can be spray dried to be used in a variety of products such as sports drinks, infant formulas, and hospital use. On an economical level, spray dried milk powder can be added to drinks to supply milk and its healthful nutrients in tropical locations where fresh milk is limited. Spray dried camel’s milk would also have a longer shelf like than raw milk.

Learn More

Learn more about Spray Drying on our website.

1. Camels and camel milk. (n.d.). Retrieved June 6, 2017, from

2. Brezovečki A, Čagalj M, Dermit ZF, Mikulec N, Ljoljić DB, Antunac N. Camel milk and milk products. Mljekarstvo / Dairy. 2015;65(2):81-90. doi:10.15567/mljekarstvo.2015.0202.

3. Agrawal RP, Jain S, Shah S, Chopra A, Agarwal V. Effect of camel milk on glycemic control and insulin requirement in patients with type 1 diabetes: 2-years randomized controlled trial. European Journal Of Clinical Nutrition . 2011;65(9):1048-1052. doi:10.1038/ejcn.2011.98.

The recent COVID-19 outbreak has put the family of coronavirus under the spotlight. First found in the 1960s, coronaviruses have caused some major epidemics in the 21st century, including 2003’s SARS (severe acute respiratory syndrome), 2012’s MERS (Middle East respiratory syndrome) and the current COVID-19 outbreaks.

Among the three, MERS is known for its highest fatality rate of 34.3 percent, compared to 10 percent with SARS and 3.3 percent with COVID-19. Considering there is currently no vaccine available for the disease, finding the reservoir of MERS coronavirus (MERS-CoV) is perhaps the best way to prevent the disease from spreading.

Facts on MERS. /CGTN Graphic by Liu Shaozhen

To date, most MERS cases either took place in the Arabian Peninsula or had a history of traveling to countries in and nearby the region. Since 2012, MERS has spread to 27 countries, and nearly 80 percent of cases have occurred in Saudi Arabia, where the current MERS outbreak is taking place.

Numerous MERS-CoV viral particles (yellow) on the surface of a Vero E6 cell (blue). /VCG

The dromedary camels in the Middle East, Africa and parts of South Asia soon became the main suspected reservoir of MERS-CoV as antibodies to MERS-CoV were detected in camel sera, indicating camels have been previously exposed to the virus.

In November 2013, a 43-year-old man who owned nine dromedary camels was infected with MERS-CoV. Before he showed symptoms, four of his camels were sick. Later, MERS-CoV viruses detected in him and the dromedary camel were found to be genetically identical, which further supports that dromedary camels are a potential host of the virus.

Two dromedary camels. /VCG

Unlike infected humans who might have fever, cough or even diarrhea and nausea, dromedary camels only show minor clinical signs after infection. Maybe that’s why dromedary camels from the Middle East and Africa can harbor MERS-CoV for nearly 37 years without being noticed.

The earliest evidence of MERS-CoV in dromedary camels lied in camel serum samples collected from Somalia and Sudan between 1983 and 1984 and from Egypt in 1997. Among 189 samples, 81 percent were detected to have antibodies to MERS-CoV.

As of April 2018, serological evidence of MERS-CoV in dromedary camels has been found in 20 countries, mainly in the Arabian Peninsula and Africa. In another study, 550 camels in Kazakhstan, including 455 dromedary camels and 95 bactrian camels, were tested for MERS-CoV. All serum samples tested negative, showing that MERS-CoV was not present in camels in that region.

Two alpacas (Vicugna pacos). /VCG

Besides dromedary camels, are there any other potential reservoirs of MERS-CoV? In a study conducted in Saudi Arabia between 2010 and 2013, serum samples of sheep, goats, cattle and chickens were collected from various regions, but all of them tested negative for MERS-CoV. Horse samples from UAE also tested seronegative.

However, researchers never gave up trying. In a research conducted in Qatar in 2015, 15 healthy alpacas who shared a barn with ten dromedary camels all tested seropositive to MERS-CoV, so did nine camels. The result suggested that alpacas are a potential reservoir of the virus. However, a previous research found no evidence of alpacas getting infected from other regions. More evidence is needed.

A dromedary camel in the desert. /VCG

Despite all this evidence pointing dromedary camels as the reservoir of MERS-CoV, the exact transmission route is not fully understood. Given that there were coronaviruses isolated from bats that had a very close phylogenetic relationship to MERS-CoV, some suspected that the virus might have originated in bats and transmitted to dromedary camels at some unknown time, but it remained a hypothesis.

What we can do to prevent MERS-CoV might be to avoid contact with camels, not drink raw camel milk or eat undercooked camel meat as WHO recommends. Considering MERS-CoV RNA was found in the milk of infected camels, if you’re a real lover of camel meat and camel milk, make sure they are fully cooked and pasteurized.

About ‘Epidemics and Wildlife’

Nowadays, 70 percent of epidemics or pandemics are connected with wildlife. As humans continue to consume game meat and encroach on the habitat of wild animals, these viruses carried by them are more likely to be transmitted to humans. In this series, CGTN shows you how wildlife are connected with each epidemic such as Marburg and Ebola.

For more:

(Cover image via VCG, designed by CGTN’s Du Chenxin.)

A luxury hotel in the Middle East has begun serving flavoured camel’s milk drinks. As the product arrives in Europe for the first time, Olivia Parker asks how you milk a camel.

7:00AM BST 10 Jul 2013

Bedouin communities in the Sinai Peninsula, Egypt, believed that any internal disease could be cured by drinking camel milk. In Ethiopia it is said to have aphrodisiac properties and in Somalia, tribes drink milk from camels on the first day that they ingest water after a long period of thirst, considering it to be magical.

Now one of the world’s grandest hotels, the Ritz-Carlton Abu Dhabi, Grand Canal is celebrating the liquid that some call ‘white gold’ by adding a ‘camel milk mixologist’ to its catering team.

Mohammed Daoud will use camel’s milk, which reportedly tastes slightly saltier and lighter than cow’s milk, as the base ingredient to make milkshakes and iced lattes in a variety of flavours including mint, date, strawberry, cherry and banana, for guests at the 532-room luxury resort.

“I wanted to create something special for the upcoming Holy Month of Ramadan,” said Daoud. “Because camel milk has a high level of protein and additional nutrients, it’s an excellent beverage to consume during Sohour, the meal taken prior to sunrise for Muslims fasting during Ramadan.”

Related Articles

The Ritz Carlton hotel, Abu Dhabi, which is selling camel milk shakes during Ramadan

It may sound like the latest health fad to us, but camel dairy farming is common in the UAE as an alternative to cow milking. The majority of milk (including the batches bought by the Ritz-Carlton) is produced by Camelicious, the world’s first sophisticated camel milking farm owned by The Emirates Industry for Camel Milk & Products (EICMP), based in Dubai.

Since its opening in 2006, 2,200 Camelicious camels have been milked every morning and evening in specially-designed pens at the plant, producing up to 5,000 litres of milk a day.

How exactly do you milk such notoriously cantankerous creatures? Camel milking methods differ from those of cows or goats in that pumps need to be specially adapted to fit their irregularly-sized teats, and staff on the farm use carrot bribes to keep the animals calm during the process. The camels must also be trained to lactate without their calves being present as the harsh desert conditions they are used to mean that camels usually only provide milk when needed to feed their offspring.

Camel milk has been valued for centuries both in the Middle East and further afield for its nutritious properties. Of any animal milk, it is the closest in composition to that produced by humans and is commonly fed to malnourished babies. It lacks the protein beta-casein and other common allergens found in cow’s milk, making it a suitable dairy alternative for people with lactose intolerance, as well as containing three times more vitamin C and 10 times more iron than cow’s milk.

All of which means it is good news that the EICMP has just this week become the first UAE brand to start shipping freeze dried camel milk powder to European customers, having obtained an EU export licence earlier in the year. The powder will initially be sold to pharmaceutical companies for use in cosmetics, but an instant-milk powder is planned and camel’s milk chocolate, yogurt and cheese may be in mainstream UK outlets within a few years. Triple caramel camel caffé macchiatos, anyone?

What’s News :

Opinion

I never thought the day would come when I would recommend drinking milk. But it has and I am recommending people to drink camel milk. Recently the Food Safety & Standards Authority of India (FSSAI) put camel milk on its list of animal products that can be marketed for human consumption. This decision has come as a result of sustained lobbying by Sahjeevan, the NGO that is working to save camels and pastoral breeders. However, since FSSAI is, after all, ruled by government bureaucracy, they cannot do anything without making major mistakes. So some genius (read idiot) in the FSSAI has written that standard camel milk has to have 3.0 percent fat. This is unrealistic, as camels in India are open grazed and their milk has 1.5 to 2.5 percent fat. The FSSAI has been made aware of this discrepancy and has agreed to revise the standards, after a study by a credible agency has sampled fat in Indian camel milk.

Cruelty-free

Drink camel milk for three reasons. One: it will save the camels. Camels are in a steep decline in India. In 2012 there were 4 lakh camels in the country—down from 10 lakh in 2008. Now they are less than a lakh. They are found in five states: Rajasthan, Gujarat, Haryana, UP and Bihar, while 80 percent are found in Rajasthan, largely bred by the Raika community herders. There are nine recognised breeds of camels in India, of which seven are found in Rajasthan. There are two crore camels in the world—and India is the only country where they are being decimated, because keeping them has become increasingly unviable for pastoralists. Their traditional way of life has

been attacked by disappearing grazing lands, mechanised farming, and parasitic disease. The Raikas also find themselves struggling to survive in the face of active hostility towards their migratory traditions.

In Rajasthan the number of Raika herders has dropped more than 70 percent since the 1990s. The number of camels has fallen so drastically in the past 30 years, that it prompted the Rajasthan government to declare it as the state animal in 2014, hoping to increase protection for the animal.

Because draught animals are being replaced by machinery, camels are increasingly being sold illegally for meat. Every day a 100 or so are brought out of Rajasthan—even when the law there says that no camels can be taken outside the state—and cut in Mewat, Baghpat, Meerut, or sent to Bangladesh. If we would drink camel milk then the herders could earn thousands every month and they would have an incentive to keep them.

The second reason to drink camel milk: it cannot be won in the same cruel fashion as cow and buffalo milk. Camels are free grazing. They cannot be locked up and their male children cannot be sold to the butchers, because then the mothers simply won’t give milk.

Female camels’ thirteen-month gestation period must conclude in a live birth followed by suckling, else the female camel will stop producing milk. Unlike a dairy cow, which is parted from her calf when it is born and then gives milk for six to nine months, a camel can share her milk with the farmer and her calf for twelve to eighteen months. Therefore, pastoral farmers will be the main suppliers.

Low fat superfood

The third pro camel milk argument is that it is much better for you than cow or buffalo milk. It is a superfood for diabetics. Camel milk contains 52 units of insulin per litre, which is 60 percent of the average necessary external insulin administration for type 1 diabetics, and helps to regulate blood sugar levels, giving your body the insulin intake it needs in the most natural form. A study conducted on 24 type 1 diabetes patients, who consumed camel milk alongside a standardised diet and exercise, concluded “there was a significant improvement in the microalbuminuria after receiving camel milk for six months. A significant reduction in the mean dose of insulin for obtaining glycemic control was achieved.” There is also evidence that camel milk helps with diabetic nephropathy.

One of the major complaints which diabetics have is that their pancreases do not function efficiently enough to process sugar into its energy components. Camel milk improves the pancreatic function of the body, enabling the breaking down and absorption of blood sugar. A study conducted over three months compared the effects of camel and cow milk on a group of diabetic and non-diabetic men. The diabetics who were given camel’s milk showed a decrease in blood sugar levels when fasting and in blood glucose levels after eating. Their average blood sugar levels were also reduced.

One of the serious complications of diabetes is delayed wound healing and the consequent high chances of bacterial infections. A study demonstrated that camel whey proteins expedite the healing of diabetic wounds, by enhancing the immune response of wounded tissue cells.

Nutritionally, camel’s milk is lower in total fat, saturated fat, but equal to cow’s milk in protein. It has 10 times more iron and five times more vitamin C than cow’s milk. One cup of camel milk contains approximately 107 calories and 293 milligrams of calcium (more than any other milk) besides 5.4 grams of proteins. It has a higher amount of magnesium, iron, phosphorus, potassium, sodium and copper, Vitamin C, A, D, B1, B2 & E. It contains immunity boosting lysozome and lactoferrin (antimicrobial agents) and less fat, whey protein, lactose and zinc. Cholesterol in camel milk is lower than in cow or goat milk. It is considered safe for children allergic to bovine milk.

Supply and demand

Is camel milk something new? Camel milk production totals more than 1.8 million tons per year globally, with Somalia making the most. In 2006, in view of its medical value, the UN declared camel milk as a superfood.

But camels, because they have not been tampered with genetically and given hormones and antibiotics as cows and buffaloes have been, produce only four to five litres of milk a day—compared to 40 litres that cows are made to produce. So there is less of it, and it is more expensive. The upside is that it is totally organic, and you do not get deadly poisons in it like oxytocin—which every single litre of cow/buffalo milk has in India and which gives tuberculosis, cancer and other diseases. Where can you buy camel milk? You can get it from the Bikaner based National Research Centre on Camels. The Kumbhalgarh Camel Dairy, based at the LPPS Camel Conservation Centre at Sadri, Rajasthan.

You can order it online from Camelicious, a company in Dubai. Or you can ask your local supermarket to get it. If there is demand, there will be supply.

Would you switch to drinking camel milk? Australia’s growing number of camel farmers are hoping to persuade you.

It’s not unusual for the owners of a small, close-knit business to treat their workers as an extension of their family.

Of course those members of staff aren’t usually of the four-legged, one-humped variety.

Lauren Brisbane is the owner of QCamel, Australia’s only certified organic commercial camel milk dairy.

Camel milk production has become one of Australia’s emerging agricultural industries, as demand for the product grows both locally and internationally. However, Lauren says her family-owned and run operation isn’t driven by commercial influences – it’s motivated by love.

“We have a different philosophy in how we run our dairy,” she says of the Queensland-based farm.

Image copyright QCamel Image caption Lauren Brisbane is evangelical about camels and their milk

“It is paramount when running a happy and healthy camel dairy to really understand and respect the camels. We see them as our family members and fellow members of staff, rather than just stock or machinery.

“They’re like people, they’ve all got a different personality. They’re gentle souls, kind and loving, and just so intelligent. You can sit and talk to them about what’s going on, and they completely understand.

“They’re a huge animal… but if you respect that kindness and intelligence, they’re easy to work with.”

Increasing numbers of Australian farmers are choosing to keep the country’s prolific “ships of the desert”. The camel was first introduced to Australia in the 1840s to assist in the exploration of the country’s vast interior or outback.

There are now thought to be more than 1.2 million in the wild, which is considered to be the world’s largest feral population. They are mostly the dromedary or Arabian camel, which has one hump, and is the species chosen for milk production. Australia also has a much smaller wild population of the two humped Bactrian camel.

Image copyright Peter Lorimer Image caption Camels are said to be intelligent animals

Australia’s first camel dairies opened in 2014, and since then the industry has grown considerably, with dairies now operating in almost every state and territory.

While global camel milk production is dominated by countries in North and East Africa, and the Middle East, a 2016 report by the Australian government predicted that “the five years to 2021 are expected to see a major increase in Australian camel milk production”.

Back in 2016 the country produced 50,000 litres of camel milk, compared with 180,000 litres per annum today.

Megan Williams has certainly helped drive that growth. She and her husband Chris set up a dairy in northern Victoria towards the end of 2014, with just three camels from the wild, which they subsequently had to train to be milked.

Five years later their business – The Camel Milk Co Australia – has moved to a property more than twice the size. They now have a herd of more than 300 camels, with around 60 currently being milked.

Image copyright The Camel Milk Co Australia Image caption Like cow’s milk, camel milk is mostly pasteurised before sale

The farm averages around six litres of milk per camel per day. One third of that is sent overseas to customers in Singapore, with shipments of both fresh and powdered milk about to expand into Thailand and Malaysia.

China and the US are on the list of potential future markets for Megan, while other camel milk producers across Australia are exporting to destinations including New Zealand, Papua New Guinea and Hong Kong.

“We’re probably doing a couple of hundred litres for export each week, but with Thailand coming on board, that’s set to really increase,” says Megan.

“More often than not, we are approached by international buyers and their markets. One thing Australia has over any other country in the world is our camels are disease-free.”

The disease Megan is referring to is the Middle East Respiratory Syndrome (MERS) virus, which can break out in camel populations in the Middle East. The virus can spread to humans from contact with camels, or by consuming raw camel milk, and is potentially fatal.

Image copyright Megan Williams Image caption Megan Williams and her husband export a third of their camel milk

While camel milk has been consumed by humans for more than 6,000 years, worldwide demand has grown markedly in recent years, despite its expensive nature. One litre of pasteurised camel milk retails for about A$15 ($10; £8) in Australia, making it 12 times more expensive than cow’s milk.

The recent increase in interest in camel milk has been led by consumers seeking the milk’s supposed health benefits. On a nutritional level, camel milk is richer than cow’s milk in vitamin C, vitamin B, iron, calcium, magnesium and potassium.

Other properties attributed to camel milk, according to the 2016 Australian Government market assessment, include its “attributed” capacity to “alleviate food and seasonal allergies, usefulness in reducing insulin dependency and the treatment of diabetes, [and] ease of digestion”.

Global Trade

Rebecca Forwood has been importing Australian camel milk into Singapore for almost two years and believes in its benefits.

“I hate the term ‘superfood’, but this really is up there as one of the best,” she says.

“Since selling it ourselves we average about 160-200 one litre bottles a month, and the numbers are growing as more people are discovering its healing benefits.”

Image copyright Peter Lorimer Image caption The camels are milked the same way as cows, with milking machines doing the hard work

Charlene Grosse, accredited practising dietician and spokesperson for the Dietitians Association of Australia, says that while camel milk is certainly nutritionally valuable, more research is needed to put some of the other claims to the test.

“When you look at camel milk it’s just like cow’s milk, it is very nutritious,” she says.

“It’s low in cholesterol and it’s low sugar, so it can be a healthy substitute [to cow’s milk], but what we do need to be aware of is there’s not enough research at the moment to back up some of the claims being made about camel’s milk.”

Image copyright The Camel Milk Co Australia Image caption Camel milk is now also used to make skincare products

Regardless of the need for more studies Megan says one thing is certain – the future for this unexpected Australian export industry is certainly bright. In addition to milk, the sector is also starting to make cheeses, skincare products, and chocolate made with camel milk.

“Every week we get a new contact or a new inquiry, and it just keeps growing.”

But what is camel milk like? It is said to be similar in colour and texture to cow’s milk, but with a slightly saltier taste.

There are many people who are lactose intolerant and cannot drink milk because of the extreme digestive reactions. This is how alternatives started to storm the supermarket. You see nut, goat, and yes – insect milk!

What might be very new and weird on the shelves is camel milk – the newest contender in the dairy section.

Nutrition Experts Say It’s a Great Alternative

According to nutritionists, camel milk has a similar taste like cow’s milk. It is a lot more filling and satisfying and it has five times more Vitamin C and ten times more iron compared to cow milk. It doesn’t have allergens found in cow’s milk either.

Moreover, other studies show it can be used in treating diabetes. Dr. Uma S. Dubey, who is an associate professor of biological sciences at BITS Pilani University explains the milk’s benefits:

“This is because camel milk has been shown to contain an insulin-like molecule. Diabetes is a disease in which the therapeutic potential of camel milk can be maximally utilized. It has well-observed clinical benefits.”

A study published in Electronic Physician found that camel milk can boost immunity and has almost the same nutritional level as breast milk: a large amount of antibodies and enzymes which combat bacterial infections, lacking only the high protein level found in cow’s milk.

Tracy Lockwood Beckerman, a registered dietitian, added that cow milk is higher in calories, so whoever wants to drink it, they would have to “pay attention to portion size if you are swapping out your almond milk in your smoothie for camel milk.”

For now, Canadians can order the milk online, which is quite expensive. Considering a cow produces almost 25 liters of milk per day, a camel would only produce nearly three liters, so here’s why the high price – exotic dairy costs more!

Doris’s passion for writing started to take shape in college where she was editor-in-chief of the college newspaper. Even though she ended up working in IT for more than 7 years, she’s now back to what he always enjoyed doing. With a true passion for technology, Doris mostly covers tech-related topics.

Aimed at providing consumers with a natural energy boost, the Camelicious Endurance Drink is made with vitamin-rich camel milk and nutritious herbs such as ginger and guarana.

Please continue reading for more on this all-natural health beverage.

What Is The Camelicious Endurance Drink?

Formulated to deliver a gentle energy boost with a healthy drink, the Camelicious Endurance Drink is made primarily with camel milk and herbs for a nutritional boost.

Offering a wide range of B vitamins for optimal energy and function, camel milk is naturally probiotic, nourishing the helpful bacteria in the human digestive tract responsible for breaking down food and absorbing nutrients. It is also a good source of potassium, calcium, and phosphorus, all of which are essential minerals.

Compared to other popular types, including that from cows and goats, camel milk is higher in protein and lower in fat while also lacking two potent allergens found in cow milk. It is also more environmentally sustainable than others because camels do not need the grazing space of goats and cows.

Ginger and camel milk promote circulation for rapid delivery of the caffeine found in guarana, which supports endurance through sustained energy levels throughout the day.

How Does The Camelicious Endurance Drink Work?

Just consume one can when energy levels are low for a smooth energy boost to get through the day or before working out. With the immunity boosting properties of camel milk, users might also want to drink some in the morning to increase their nutrient intake.

Ingredients

Camel Milk:

Consumed by Bedouin cultures for hundreds of years, camel milk has numerous health benefits and is increasingly sought out by wellness enthusiasts.

Full of proteins and antimicrobial agents, this ingredient promotes immune health, encourages circulation, and contributes to balanced cholesterol levels for improved heart health.

Ginger:

Widely recognized as one of the most potent herbs, ginger has been linked to benefits such as improved circulation, cold and flu prevention, less bloating and more comfortable digestion, and reduced inflammation.

Guarana:

Derived from a woody perennial shrub found in Brazil and around the Amazon, guarana is a natural source of caffeine which energizes the body and mind, helps the body to focus, and provides mental clarity. Caffeine is also linked to improved body composition by aiding in weight loss.

Taurine, an ingredient commonly found in other energy drinks, is not included in this beverage as it is potentially harmful. It is also free of artificial colors and preservatives.

Camelicious Endurance Drink Pricing

It seems that Souq.com is one of the only online retailers of Camelicious, but they do not currently ship to the US. Amazon appears to carry Camelicious Camel Milk Powder but not the endurance drink. US consumers might be able to find this product in specialty stores.

Should You Use Camelicious Endurance Drink?

Limited access could hinder interested consumers from enjoying the benefits of this drink. It might be a useful natural energy booster with additional health benefits if consumers are able to purchase it.

Image copyright
QCamel

Image caption

Camels are now increasingly being farmed in Australia for their milk

Would you switch to drinking camel milk? Australia’s growing number of camel farmers are hoping to persuade you.

It’s not unusual for the owners of a small, close-knit business to treat their workers as an extension of their family.

Of course those members of staff aren’t usually of the four-legged, one-humped variety.

Lauren Brisbane is the owner of QCamel, Australia’s only certified organic commercial camel milk dairy.

Camel milk production has become one of Australia’s emerging agricultural industries, as demand for the product grows both locally and internationally. However, Lauren says her family-owned and run operation isn’t driven by commercial influences – it’s motivated by love.

“We have a different philosophy in how we run our dairy,” she says of the Queensland-based farm.

Image copyright
QCamel

Image caption

Lauren Brisbane is evangelical about camels and their milk

“It is paramount when running a happy and healthy camel dairy to really understand and respect the camels. We see them as our family members and fellow members of staff, rather than just stock or machinery.

“They’re like people, they’ve all got a different personality. They’re gentle souls, kind and loving, and just so intelligent. You can sit and talk to them about what’s going on, and they completely understand.

“They’re a huge animal… but if you respect that kindness and intelligence, they’re easy to work with.”

Increasing numbers of Australian farmers are choosing to keep the country’s prolific “ships of the desert”. The camel was first introduced to Australia in the 1840s to assist in the exploration of the country’s vast interior or outback.

There are now thought to be more than 1.2 million in the wild, which is considered to be the world’s largest feral population. They are mostly the dromedary or Arabian camel, which has one hump, and is the species chosen for milk production. Australia also has a much smaller wild population of the two humped Bactrian camel.

Image copyright
Peter Lorimer

Image caption

Camels are said to be intelligent animals

Australia’s first camel dairies opened in 2014, and since then the industry has grown considerably, with dairies now operating in almost every state and territory.

While global camel milk production is dominated by countries in North and East Africa, and the Middle East, a 2016 report by the Australian government predicted that “the five years to 2021 are expected to see a major increase in Australian camel milk production”.

Back in 2016 the country produced 50,000 litres of camel milk, compared with 180,000 litres per annum today.

Megan Williams has certainly helped drive that growth. She and her husband Chris set up a dairy in northern Victoria towards the end of 2014, with just three camels from the wild, which they subsequently had to train to be milked.

Five years later their business – The Camel Milk Co Australia – has moved to a property more than twice the size. They now have a herd of more than 300 camels, with around 60 currently being milked.

Image copyright
The Camel Milk Co Australia

Image caption

Like cow’s milk, camel milk is mostly pasteurised before sale

The farm averages around six litres of milk per camel per day. One third of that is sent overseas to customers in Singapore, with shipments of both fresh and powdered milk about to expand into Thailand and Malaysia.

China and the US are on the list of potential future markets for Megan, while other camel milk producers across Australia are exporting to destinations including New Zealand, Papua New Guinea and Hong Kong.

“We’re probably doing a couple of hundred litres for export each week, but with Thailand coming on board, that’s set to really increase,” says Megan.

“More often than not, we are approached by international buyers and their markets. One thing Australia has over any other country in the world is our camels are disease-free.”

The disease Megan is referring to is the Middle East Respiratory Syndrome (MERS) virus, which can break out in camel populations in the Middle East. The virus can spread to humans from contact with camels, or by consuming raw camel milk, and is potentially fatal.

Image copyright
Megan Williams

Image caption

Megan Williams and her husband export a third of their camel milk

While camel milk has been consumed by humans for more than 6,000 years, worldwide demand has grown markedly in recent years, despite its expensive nature. One litre of pasteurised camel milk retails for about A$15 ($10; £8) in Australia, making it 12 times more expensive than cow’s milk.

The recent increase in interest in camel milk has been led by consumers seeking the milk’s supposed health benefits. On a nutritional level, camel milk is richer than cow’s milk in vitamin C, vitamin B, iron, calcium, magnesium and potassium.

Other properties attributed to camel milk, according to the 2016 Australian Government market assessment, include its “attributed” capacity to “alleviate food and seasonal allergies, usefulness in reducing insulin dependency and the treatment of diabetes, [and] ease of digestion”.

Global Trade

More from the BBC’s series taking an international perspective on trade:

Rebecca Forwood has been importing Australian camel milk into Singapore for almost two years and believes in its benefits.

“I hate the term ‘superfood’, but this really is up there as one of the best,” she says.

“Since selling it ourselves we average about 160-200 one litre bottles a month, and the numbers are growing as more people are discovering its healing benefits.”

Image copyright
Peter Lorimer

Image caption

The camels are milked the same way as cows, with milking machines doing the hard work

Charlene Grosse, accredited practising dietician and spokesperson for the Dietitians Association of Australia, says that while camel milk is certainly nutritionally valuable, more research is needed to put some of the other claims to the test.

“When you look at camel milk it’s just like cow’s milk, it is very nutritious,” she says.

“It’s low in cholesterol and it’s low sugar, so it can be a healthy substitute [to cow’s milk], but what we do need to be aware of is there’s not enough research at the moment to back up some of the claims being made about camel’s milk.”

Image copyright
The Camel Milk Co Australia

Image caption

Camel milk is now also used to make skincare products

Regardless of the need for more studies Megan says one thing is certain – the future for this unexpected Australian export industry is certainly bright. In addition to milk, the sector is also starting to make cheeses, skincare products, and chocolate made with camel milk.

“Every week we get a new contact or a new inquiry, and it just keeps growing.”

But what is camel milk like? It is said to be similar in colour and texture to cow’s milk, but with a slightly saltier taste.

Image copyright
QCamel

Image caption

Camels are now increasingly being farmed in Australia for their milk

Would you switch to drinking camel milk? Australia’s growing number of camel farmers are hoping to persuade you.

It’s not unusual for the owners of a small, close-knit business to treat their workers as an extension of their family.

Of course those members of staff aren’t usually of the four-legged, one-humped variety.

Lauren Brisbane is the owner of QCamel, Australia’s only certified organic commercial camel milk dairy.

Camel milk production has become one of Australia’s emerging agricultural industries, as demand for the product grows both locally and internationally. However, Lauren says her family-owned and run operation isn’t driven by commercial influences – it’s motivated by love.

“We have a different philosophy in how we run our dairy,” she says of the Queensland-based farm.

Image copyright
QCamel

Image caption

Lauren Brisbane is evangelical about camels and their milk

“It is paramount when running a happy and healthy camel dairy to really understand and respect the camels. We see them as our family members and fellow members of staff, rather than just stock or machinery.

“They’re like people, they’ve all got a different personality. They’re gentle souls, kind and loving, and just so intelligent. You can sit and talk to them about what’s going on, and they completely understand.

“They’re a huge animal… but if you respect that kindness and intelligence, they’re easy to work with.”

Increasing numbers of Australian farmers are choosing to keep the country’s prolific “ships of the desert”. The camel was first introduced to Australia in the 1840s to assist in the exploration of the country’s vast interior or outback.

There are now thought to be more than 1.2 million in the wild, which is considered to be the world’s largest feral population. They are mostly the dromedary or Arabian camel, which has one hump, and is the species chosen for milk production. Australia also has a much smaller wild population of the two humped Bactrian camel.

Image copyright
Peter Lorimer

Image caption

Camels are said to be intelligent animals

Australia’s first camel dairies opened in 2014, and since then the industry has grown considerably, with dairies now operating in almost every state and territory.

While global camel milk production is dominated by countries in North and East Africa, and the Middle East, a 2016 report by the Australian government predicted that “the five years to 2021 are expected to see a major increase in Australian camel milk production”.

Back in 2016 the country produced 50,000 litres of camel milk, compared with 180,000 litres per annum today.

Megan Williams has certainly helped drive that growth. She and her husband Chris set up a dairy in northern Victoria towards the end of 2014, with just three camels from the wild, which they subsequently had to train to be milked.

Five years later their business – The Camel Milk Co Australia – has moved to a property more than twice the size. They now have a herd of more than 300 camels, with around 60 currently being milked.

Image copyright
The Camel Milk Co Australia

Image caption

Like cow’s milk, camel milk is mostly pasteurised before sale

The farm averages around six litres of milk per camel per day. One third of that is sent overseas to customers in Singapore, with shipments of both fresh and powdered milk about to expand into Thailand and Malaysia.

China and the US are on the list of potential future markets for Megan, while other camel milk producers across Australia are exporting to destinations including New Zealand, Papua New Guinea and Hong Kong.

“We’re probably doing a couple of hundred litres for export each week, but with Thailand coming on board, that’s set to really increase,” says Megan.

“More often than not, we are approached by international buyers and their markets. One thing Australia has over any other country in the world is our camels are disease-free.”

The disease Megan is referring to is the Middle East Respiratory Syndrome (MERS) virus, which can break out in camel populations in the Middle East. The virus can spread to humans from contact with camels, or by consuming raw camel milk, and is potentially fatal.

Image copyright
Megan Williams

Image caption

Megan Williams and her husband export a third of their camel milk

While camel milk has been consumed by humans for more than 6,000 years, worldwide demand has grown markedly in recent years, despite its expensive nature. One litre of pasteurised camel milk retails for about A$15 ($10; £8) in Australia, making it 12 times more expensive than cow’s milk.

The recent increase in interest in camel milk has been led by consumers seeking the milk’s supposed health benefits. On a nutritional level, camel milk is richer than cow’s milk in vitamin C, vitamin B, iron, calcium, magnesium and potassium.

Other properties attributed to camel milk, according to the 2016 Australian Government market assessment, include its “attributed” capacity to “alleviate food and seasonal allergies, usefulness in reducing insulin dependency and the treatment of diabetes, [and] ease of digestion”.

Global Trade

Rebecca Forwood has been importing Australian camel milk into Singapore for almost two years and believes in its benefits.

“I hate the term ‘superfood’, but this really is up there as one of the best,” she says.

“Since selling it ourselves we average about 160-200 one litre bottles a month, and the numbers are growing as more people are discovering its healing benefits.”

Image copyright
Peter Lorimer

Image caption

The camels are milked the same way as cows, with milking machines doing the hard work

Charlene Grosse, accredited practising dietician and spokesperson for the Dietitians Association of Australia, says that while camel milk is certainly nutritionally valuable, more research is needed to put some of the other claims to the test.

“When you look at camel milk it’s just like cow’s milk, it is very nutritious,” she says.

“It’s low in cholesterol and it’s low sugar, so it can be a healthy substitute [to cow’s milk], but what we do need to be aware of is there’s not enough research at the moment to back up some of the claims being made about camel’s milk.”

Image copyright
The Camel Milk Co Australia

Image caption

Camel milk is now also used to make skincare products

Regardless of the need for more studies Megan says one thing is certain – the future for this unexpected Australian export industry is certainly bright. In addition to milk, the sector is also starting to make cheeses, skincare products, and chocolate made with camel milk.

“Every week we get a new contact or a new inquiry, and it just keeps growing.”

But what is camel milk like? It is said to be similar in colour and texture to cow’s milk, but with a slightly saltier taste.

Image copyright
QCamel

Image caption

Camels are now increasingly being farmed in Australia for their milk

Would you switch to drinking camel milk? Australia’s growing number of camel farmers are hoping to persuade you.

It’s not unusual for the owners of a small, close-knit business to treat their workers as an extension of their family.

Of course those members of staff aren’t usually of the four-legged, one-humped variety.

Lauren Brisbane is the owner of QCamel, Australia’s only certified organic commercial camel milk dairy.

Camel milk production has become one of Australia’s emerging agricultural industries, as demand for the product grows both locally and internationally. However, Lauren says her family-owned and run operation isn’t driven by commercial influences – it’s motivated by love.

“We have a different philosophy in how we run our dairy,” she says of the Queensland-based farm.

Image copyright
QCamel

Image caption

Lauren Brisbane is evangelical about camels and their milk

“It is paramount when running a happy and healthy camel dairy to really understand and respect the camels. We see them as our family members and fellow members of staff, rather than just stock or machinery.

“They’re like people, they’ve all got a different personality. They’re gentle souls, kind and loving, and just so intelligent. You can sit and talk to them about what’s going on, and they completely understand.

“They’re a huge animal… but if you respect that kindness and intelligence, they’re easy to work with.”

Increasing numbers of Australian farmers are choosing to keep the country’s prolific “ships of the desert”. The camel was first introduced to Australia in the 1840s to assist in the exploration of the country’s vast interior or outback.

There are now thought to be more than 1.2 million in the wild, which is considered to be the world’s largest feral population. They are mostly the dromedary or Arabian camel, which has one hump, and is the species chosen for milk production. Australia also has a much smaller wild population of the two humped Bactrian camel.

Image copyright
Peter Lorimer

Image caption

Camels are said to be intelligent animals

Australia’s first camel dairies opened in 2014, and since then the industry has grown considerably, with dairies now operating in almost every state and territory.

While global camel milk production is dominated by countries in North and East Africa, and the Middle East, a 2016 report by the Australian government predicted that “the five years to 2021 are expected to see a major increase in Australian camel milk production”.

Back in 2016 the country produced 50,000 litres of camel milk, compared with 180,000 litres per annum today.

Megan Williams has certainly helped drive that growth. She and her husband Chris set up a dairy in northern Victoria towards the end of 2014, with just three camels from the wild, which they subsequently had to train to be milked.

Five years later their business – The Camel Milk Co Australia – has moved to a property more than twice the size. They now have a herd of more than 300 camels, with around 60 currently being milked.

Image copyright
The Camel Milk Co Australia

Image caption

Like cow’s milk, camel milk is mostly pasteurised before sale

The farm averages around six litres of milk per camel per day. One third of that is sent overseas to customers in Singapore, with shipments of both fresh and powdered milk about to expand into Thailand and Malaysia.

China and the US are on the list of potential future markets for Megan, while other camel milk producers across Australia are exporting to destinations including New Zealand, Papua New Guinea and Hong Kong.

“We’re probably doing a couple of hundred litres for export each week, but with Thailand coming on board, that’s set to really increase,” says Megan.

“More often than not, we are approached by international buyers and their markets. One thing Australia has over any other country in the world is our camels are disease-free.”

The disease Megan is referring to is the Middle East Respiratory Syndrome (MERS) virus, which can break out in camel populations in the Middle East. The virus can spread to humans from contact with camels, or by consuming raw camel milk, and is potentially fatal.

Image copyright
Megan Williams

Image caption

Megan Williams and her husband export a third of their camel milk

While camel milk has been consumed by humans for more than 6,000 years, worldwide demand has grown markedly in recent years, despite its expensive nature. One litre of pasteurised camel milk retails for about A$15 ($10; £8) in Australia, making it 12 times more expensive than cow’s milk.

The recent increase in interest in camel milk has been led by consumers seeking the milk’s supposed health benefits. On a nutritional level, camel milk is richer than cow’s milk in vitamin C, vitamin B, iron, calcium, magnesium and potassium.

Other properties attributed to camel milk, according to the 2016 Australian Government market assessment, include its “attributed” capacity to “alleviate food and seasonal allergies, usefulness in reducing insulin dependency and the treatment of diabetes, [and] ease of digestion”.

Global Trade

Rebecca Forwood has been importing Australian camel milk into Singapore for almost two years and believes in its benefits.

“I hate the term ‘superfood’, but this really is up there as one of the best,” she says.

“Since selling it ourselves we average about 160-200 one litre bottles a month, and the numbers are growing as more people are discovering its healing benefits.”

Image copyright
Peter Lorimer

Image caption

The camels are milked the same way as cows, with milking machines doing the hard work

Charlene Grosse, accredited practising dietician and spokesperson for the Dietitians Association of Australia, says that while camel milk is certainly nutritionally valuable, more research is needed to put some of the other claims to the test.

“When you look at camel milk it’s just like cow’s milk, it is very nutritious,” she says.

“It’s low in cholesterol and it’s low sugar, so it can be a healthy substitute [to cow’s milk], but what we do need to be aware of is there’s not enough research at the moment to back up some of the claims being made about camel’s milk.”

Image copyright
The Camel Milk Co Australia

Image caption

Camel milk is now also used to make skincare products

Regardless of the need for more studies Megan says one thing is certain – the future for this unexpected Australian export industry is certainly bright. In addition to milk, the sector is also starting to make cheeses, skincare products, and chocolate made with camel milk.

“Every week we get a new contact or a new inquiry, and it just keeps growing.”

But what is camel milk like? It is said to be similar in colour and texture to cow’s milk, but with a slightly saltier taste.

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Image copyright
QCamel

Image caption

Camels are now increasingly being farmed in Australia for their milk

Would you switch to drinking camel milk? Australia’s growing number of camel farmers are hoping to persuade you.

It’s not unusual for the owners of a small, close-knit business to treat their workers as an extension of their family.

Of course those members of staff aren’t usually of the four-legged, one-humped variety.

Lauren Brisbane is the owner of QCamel, Australia’s only certified organic commercial camel milk dairy.

Camel milk production has become one of Australia’s emerging agricultural industries, as demand for the product grows both locally and internationally. However, Lauren says her family-owned and run operation isn’t driven by commercial influences – it’s motivated by love.

“We have a different philosophy in how we run our dairy,” she says of the Queensland-based farm.

Image copyright
QCamel

Image caption

Lauren Brisbane is evangelical about camels and their milk

“It is paramount when running a happy and healthy camel dairy to really understand and respect the camels. We see them as our family members and fellow members of staff, rather than just stock or machinery.

“They’re like people, they’ve all got a different personality. They’re gentle souls, kind and loving, and just so intelligent. You can sit and talk to them about what’s going on, and they completely understand.

“They’re a huge animal… but if you respect that kindness and intelligence, they’re easy to work with.”

Increasing numbers of Australian farmers are choosing to keep the country’s prolific “ships of the desert”. The camel was first introduced to Australia in the 1840s to assist in the exploration of the country’s vast interior or outback.

There are now thought to be more than 1.2 million in the wild, which is considered to be the world’s largest feral population. They are mostly the dromedary or Arabian camel, which has one hump, and is the species chosen for milk production. Australia also has a much smaller wild population of the two humped Bactrian camel.

Image copyright
Peter Lorimer

Image caption

Camels are said to be intelligent animals

Australia’s first camel dairies opened in 2014, and since then the industry has grown considerably, with dairies now operating in almost every state and territory.

While global camel milk production is dominated by countries in North and East Africa, and the Middle East, a 2016 report by the Australian government predicted that “the five years to 2021 are expected to see a major increase in Australian camel milk production”.

Back in 2016 the country produced 50,000 litres of camel milk, compared with 180,000 litres per annum today.

Megan Williams has certainly helped drive that growth. She and her husband Chris set up a dairy in northern Victoria towards the end of 2014, with just three camels from the wild, which they subsequently had to train to be milked.

Five years later their business – The Camel Milk Co Australia – has moved to a property more than twice the size. They now have a herd of more than 300 camels, with around 60 currently being milked.

Image copyright
The Camel Milk Co Australia

Image caption

Like cow’s milk, camel milk is mostly pasteurised before sale

The farm averages around six litres of milk per camel per day. One third of that is sent overseas to customers in Singapore, with shipments of both fresh and powdered milk about to expand into Thailand and Malaysia.

China and the US are on the list of potential future markets for Megan, while other camel milk producers across Australia are exporting to destinations including New Zealand, Papua New Guinea and Hong Kong.

“We’re probably doing a couple of hundred litres for export each week, but with Thailand coming on board, that’s set to really increase,” says Megan.

“More often than not, we are approached by international buyers and their markets. One thing Australia has over any other country in the world is our camels are disease-free.”

The disease Megan is referring to is the Middle East Respiratory Syndrome (MERS) virus, which can break out in camel populations in the Middle East. The virus can spread to humans from contact with camels, or by consuming raw camel milk, and is potentially fatal.

Image copyright
Megan Williams

Image caption

Megan Williams and her husband export a third of their camel milk

While camel milk has been consumed by humans for more than 6,000 years, worldwide demand has grown markedly in recent years, despite its expensive nature. One litre of pasteurised camel milk retails for about A$15 ($10; £8) in Australia, making it 12 times more expensive than cow’s milk.

The recent increase in interest in camel milk has been led by consumers seeking the milk’s supposed health benefits. On a nutritional level, camel milk is richer than cow’s milk in vitamin C, vitamin B, iron, calcium, magnesium and potassium.

Other properties attributed to camel milk, according to the 2016 Australian Government market assessment, include its “attributed” capacity to “alleviate food and seasonal allergies, usefulness in reducing insulin dependency and the treatment of diabetes, [and] ease of digestion”.

Global Trade

Rebecca Forwood has been importing Australian camel milk into Singapore for almost two years and believes in its benefits.

“I hate the term ‘superfood’, but this really is up there as one of the best,” she says.

“Since selling it ourselves we average about 160-200 one litre bottles a month, and the numbers are growing as more people are discovering its healing benefits.”

Image copyright
Peter Lorimer

Image caption

The camels are milked the same way as cows, with milking machines doing the hard work

Charlene Grosse, accredited practising dietician and spokesperson for the Dietitians Association of Australia, says that while camel milk is certainly nutritionally valuable, more research is needed to put some of the other claims to the test.

“When you look at camel milk it’s just like cow’s milk, it is very nutritious,” she says.

“It’s low in cholesterol and it’s low sugar, so it can be a healthy substitute [to cow’s milk], but what we do need to be aware of is there’s not enough research at the moment to back up some of the claims being made about camel’s milk.”

Image copyright
The Camel Milk Co Australia

Image caption

Camel milk is now also used to make skincare products

Regardless of the need for more studies Megan says one thing is certain – the future for this unexpected Australian export industry is certainly bright. In addition to milk, the sector is also starting to make cheeses, skincare products, and chocolate made with camel milk.

“Every week we get a new contact or a new inquiry, and it just keeps growing.”

But what is camel milk like? It is said to be similar in colour and texture to cow’s milk, but with a slightly saltier taste.

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P erhaps you prefer almond milk in your morning porridge, take soya in your tea and enjoy regular turmeric lattes. But have you ever tried a camel-ccino?

If not, dairy doubters, chances are that it won’t be long before you do. Asda announced last week that it will soon be stocking camel’s milk in selected stores.

The product is supplied by long-life milk brand Camelicious, which is owned by the ruler of Dubai, Mohammed bin Rashid Al Maktoum.

Priced at £2.85 for 235ml, it’s not cheap – but it means that the milk will be more accessible to people in the UK than ever before.

I t can also be purchased online, for example from Desert Farms (whose milk is produced by small, family-run camel farms in Europe, £10.50 for 500ml fresh raw camel milk).

It is said to be creamy but slighty saltier than traditional European dairy products.

As with turmeric lattes and “golden milk” – a Westernised take on the traditional Indian drink haldi doodh – the spike of interest in camel’s milk may well be attributed to our fascination with cultures very different to our own, and a growing sense of nostalgia for the traditions of the past.

C amel’s milk has long been consumed in the Middle East, by Bedouin tribes and nomadic herders. It is now also being used as an ingredient in beauty products, and to make cheese, butter and ice cream.

S ocial media has played an important part in it’s proliferation: our curiosity was piqued when reality TV star Kim Kardashian posted a photograph of a glassful.

The supposed health benefits, too, are causing a stir. It’s lactose-free, it contains no known allergens, and it has around half the fat of cow’s milk.

I t also has ten times more iron and three times more vitamin C than cow’s milk, according to research by the United Arab Emirates University. Another study suggested that it may be beneficial for diabetics because of its high insulin levels.

Camelicious claims that its milk “offers all the proteins, vitamins and carbohydrates required to face the harsh desert life”, and that the Bedouins also used camel fat and milk as sun protection.

Meanwhile, Desert Farms says that the components of camel milk are thought by many researchers to have anti-bacterial and anti-viral properties, and states that some scientists believe it is anti-inflammatory.

D esert Farms also points out the fact that patients and malnourished babies are traditionally given camel’s milk in Arab and North African cultures (it’s often seen as the closest substitute for breast milk).

Other claims listed on the website include studies which have shown it to improve brain function and even to benefit autistic children.

D esert Farms does however add that it does not “does not support or promote any of these claims,” and urges that you “check with your local doctor if you have any medical conditions before introducing a new food to your diet.”

Camel’s milk has got half the fat of cow’s milk

• 16:28, 10 NOV 2017
• Updated 16:33, 10 NOV 2017

A new health craze inspired by Kim Kardashian has hit supermarket shelves – camel’s milk.

ASDA is set to capitalise on the reality TV star’s latest endorsement and stock its shelves with the new drink.

Camel milk is popular in North Africa and the Middle East for years – but now, it’s finally available in the UK.

Called Camelicious, the brand is owned by the ruler of Dubai, Mohammed bin Rashid Al Maktoum and promises to be longlife camel milk.

Camelicious is going to go on sale in 144 Asda shops, with 235ml cartons available for £2.85. The drink is however not yet available online, but it’s being sold on eBay if you follow this link .

It might sound expensive for milk but the reported health properties may make it worth the hype.

Read More

Related Articles

Camel’s milk has got half the fat of cow’s milk, and can sit better with those who are lactose intolerant.

Kim, wife of Kanye West, was pictured with a glass on social media – sparking a flurry of interest.

Alongside this, it is rich with vitamin C and high levels of unsaturated fatty acids.

An Asda spokesperson said: “We always aim to make sure our range is a diverse as possible and Camel Milk is something a number of customers have been asking to see on shelf.

“We know Arabic nomadic groups have been drinking it for centuries, and we’re excited that our customers can now enjoy the latest food trend – we think it’s set to make a big splash.”

Read More

Related Articles

Camelicious started producing camel milk more than 25 years ago, starting with just a few camels and gradually working up to using milk from a herd of 4,200 camels.

According to those who have tried the milk, it appears to be thicker than cow’s milk and tastes slightly saltier. Camelicious however tastes as good, if not better, than cow’s milk after a few sips.

Stephen Geppert is a cameleer. While spending a year travelling across the Australian desert with two camels, he was struck by how many of them were running wild.

Introduced in the 1840s to assist with outback exploration, camels were subsequently released in the 1920s and ‘30s when motorised transport became more common.

Feral camels now number in their hundreds of thousands and cause significant environmental, economic and cultural damage. It is in their nature to thrive in harsh, arid conditions. A culling program, funded by the Australian Government in 2009, helped curb populations, but during his journey Geppert came to believe harnessing camels for their milk may also assist in solving the problems they were posing. Geppert is now manager of camel dairy, Good Earth Dairy, operating in Dandaragan, 180km north of Perth.

There’s a growing number of people who believe camel’s milk assists in treating a variety of health conditions such as autism, diabetes and allergies. There is some research around the health benefits of camel’s milk, though much evidence remains anecdotal. Recently, Camel Milk Victoria was referred to the ACCC by Choice for marketing its milk as being able to assist “those who have autism, diabetes, tuberculosis, cancer, stomach ulcers and more” as these are not permissible food health claims according to the Australian food regulator. Pete Evans also got into hot water for claiming camel’s milk could be a good substitute for human breast milk.

Good Earth Dairy CEO Marcel Steingiesser says it is taking a cautious approach to making health claims about camel’s milk and is in discussions with universities regarding clinical trials.

As for the logistics of milking a camel, Steingiesser says, “It’s a lot like milking a cow, except in a normal (cow) dairy, mothers are separated from their calves almost immediately. At our camel dairy, babies all get to drink from their mums as long as they need their mums. It’s better from an animal ethics point of view, and the yield is better when you let the babies keep their bond with their mothers.”

Taste wise, retailers – such as Dora Andrzejewska from Adora Healthy Living in Sydney and Ahmed Haouchar from Al Alamy in Melbourne – report it has a fairly neutral flavour, with nothing gamey or funky about it. The team at Melbourne cafe Jethro Canteen says it has a structure that froths well for a latte and has a pleasant salty kick.

According to staff at the Hume Islamic Youth Centre Superstore in Melbourne’s outer north, which also stocks camel’s milk, a lot of people buying it grew up drinking camel’s milk in parts of the Middle East and North Africa.

Around 10 years ago, the world’s first large-scale camel dairy began operating in Dubai called Camelicious. It also sells a range of camel milk products including cheese, butter, ice-cream and milk powder – not to mention date, saffron, chocolate and strawberry-flavoured camel’s milk (are you listening Big M?).

Steingiesser says when compared with cow’s milk, camel’s milk has less saturated fat and higher levels of calcium, magnesium, potassium and vitamin C. Jad Patrick, manager of Prahran Health Foods in Melbourne, says some of its customers who are unable to tolerate cow’s milk often find camel’s milk is a good substitute. According to Patrick, although a lot of people express an interest in the product, many are put off by the hefty price tag (retailers we spoke to sell camel’s milk for between $18 and $30 per litre). Steingiesser says that as the market and demand grows, the price for camel’s milk will fall, though it will never be as cheap as cow’s milk.

The jury is still out on the health benefits of camel’s milk, so consumers may be well served doing their own research before forking out for what has been dubbed “white gold”.

Those wishing to try it can find a stockist listed by Australia’s major camel’s milk producers:

Good Earth Dairy – available in WA
Camel Milk Victoria – available in Victoria, South Australia and NSW
QCamel – available in Queensland, NSW and ACT
Camel Milk NSW – available in NSW

Stephen Geppert is a cameleer. While spending a year travelling across the Australian desert with two camels, he was struck by how many of them were running wild.

Introduced in the 1840s to assist with outback exploration, camels were subsequently released in the 1920s and ‘30s when motorised transport became more common.

Feral camels now number in their hundreds of thousands and cause significant environmental, economic and cultural damage. It is in their nature to thrive in harsh, arid conditions. A culling program, funded by the Australian Government in 2009, helped curb populations, but during his journey Geppert came to believe harnessing camels for their milk may also assist in solving the problems they were posing. Geppert is now manager of camel dairy, Good Earth Dairy, operating in Dandaragan, 180km north of Perth.

There’s a growing number of people who believe camel’s milk assists in treating a variety of health conditions such as autism, diabetes and allergies. There is some research around the health benefits of camel’s milk, though much evidence remains anecdotal. Recently, Camel Milk Victoria was referred to the ACCC by Choice for marketing its milk as being able to assist “those who have autism, diabetes, tuberculosis, cancer, stomach ulcers and more” as these are not permissible food health claims according to the Australian food regulator. Pete Evans also got into hot water for claiming camel’s milk could be a good substitute for human breast milk.

Good Earth Dairy CEO Marcel Steingiesser says it is taking a cautious approach to making health claims about camel’s milk and is in discussions with universities regarding clinical trials.

As for the logistics of milking a camel, Steingiesser says, “It’s a lot like milking a cow, except in a normal (cow) dairy, mothers are separated from their calves almost immediately. At our camel dairy, babies all get to drink from their mums as long as they need their mums. It’s better from an animal ethics point of view, and the yield is better when you let the babies keep their bond with their mothers.”

Taste wise, retailers – such as Dora Andrzejewska from Adora Healthy Living in Sydney and Ahmed Haouchar from Al Alamy in Melbourne – report it has a fairly neutral flavour, with nothing gamey or funky about it. The team at Melbourne cafe Jethro Canteen says it has a structure that froths well for a latte and has a pleasant salty kick.

According to staff at the Hume Islamic Youth Centre Superstore in Melbourne’s outer north, which also stocks camel’s milk, a lot of people buying it grew up drinking camel’s milk in parts of the Middle East and North Africa.

Around 10 years ago, the world’s first large-scale camel dairy began operating in Dubai called Camelicious. It also sells a range of camel milk products including cheese, butter, ice-cream and milk powder – not to mention date, saffron, chocolate and strawberry-flavoured camel’s milk (are you listening Big M?).

Steingiesser says when compared with cow’s milk, camel’s milk has less saturated fat and higher levels of calcium, magnesium, potassium and vitamin C. Jad Patrick, manager of Prahran Health Foods in Melbourne, says some of its customers who are unable to tolerate cow’s milk often find camel’s milk is a good substitute. According to Patrick, although a lot of people express an interest in the product, many are put off by the hefty price tag (retailers we spoke to sell camel’s milk for between $18 and $30 per litre). Steingiesser says that as the market and demand grows, the price for camel’s milk will fall, though it will never be as cheap as cow’s milk.

The jury is still out on the health benefits of camel’s milk, so consumers may be well served doing their own research before forking out for what has been dubbed “white gold”.

Those wishing to try it can find a stockist listed by Australia’s major camel’s milk producers: Good Earth Dairy – available in WA Camel Milk Victoria – available in Victoria, South Australia and NSW QCamel – available in Queensland, NSW and ACT Camel Milk NSW – available in NSW

Dietitians weigh in on how this latest milk trend stacks up nutritionally to the competition.

These days, it feels like milk can be made from virtually anything. From trendy plant-based milk such as oat milk and algae milk to insect- and animal-derived options like cockroach milk (yes, really) and supercharged cow’s milk, there are more options than ever when it comes to getting your milk mustache fix. (BTW, that’s not even close to all of them. Here are 13 more types of milk that do your body good.)

The latest to be getting some traction in the wellness world? Camel milk.

It’s said that camel milk tastes a lot like cow’s milk, but slightly more salty with a hint of sourness. But how does it stack up nutritionally, and is it really the health powerhouse that camel milk brands claim it is? We asked nutrition pros to find out what’s good (and bad) about the latest cool milk on the block.

The Pros of Camel Milk

Like many trendy milks before it, camel milk does have some pretty great nutritional benefits.

It’s low in lactose. “Camel milk contains less lactose than normal milk, so it may be easier to digest for lactose intolerance,” says Amy Goodson, a registered dietitian and nutrition consultant. It’s worth noting, though, that there are lots of lactose-free options out there that use cow milk, including Lactaid, Fairlife, Mootopia, and more.

It’s probably a better choice nutritionally than plant milks. If you currently drink plant milk for a reason other than being dairy-free, camel milk could be something to consider. “When compared to plant milk, I would say camel milk is nutritionally superior,” says Goodson. Many plant-based milks are fortified with vitamins and minerals that aren’t naturally-occurring, she adds.

However, a lot of those nutrients that are commonly fortified are naturally found in camel milk. “It is rich in minerals like zinc, potassium, copper, and magnesium,” notes Tracy Lockwood Beckerman, registered dietitian and in-house nutrition expert at Betches Media.

Camel milk is also lower in fat and cholesterol, and is rich in antioxidants and protein, says Beckerman. “According to research, camel milk has three times the amount of vitamin C and 10 times the amount of iron when compared to cow milk.” That’s definitely a win.

The Cons of Camel Milk

While there are definitely some advantages to camel milk, there are some downsides you might want to know.

It’s relatively high in calories. “Camel milk is more caloric than nut milk, so it’s important to pay attention to portion size if you are swapping out your almond milk in your smoothie for camel milk,” says Beckerman. This might not be a concern for everyone, but if you are watching your calorie intake, camel milk might not be your best bet.

It has less protein than cow’s milk. While camel milk does have more protein than many plant-based milks (except for soy), it has less protein than traditional cow milk. If protein is a concern for you and you are able to drink cow’s milk, the standard stuff could be a better choice. (Related: The Best Protein Powders for Women, According to Nutritionists)

It’s super expensive. “The FDA has approved consumption of camel milk in the USA, but imports are restricted and there are only about 3000 camels in the USA,” Goodson points out. “This drives up the cost of the milk.” The main seller of camel milk in the U.S. is Desert Farms, which has 30 oz. of the stuff selling for $60. Considering you can buy a gallon of organic milk (about 128 oz.) at Whole Foods for around $6, that’s pretty crazy-expensive.

It’s sometimes unpasteurized. Raw milk is trendy, but not necessarily safe, because it carries the risk of passing along bacteria from the animal source. The FDA doesn’t approve raw milk for human consumption, so it’s not exactly recommended to drink it. ‘It is important to note that pasteurization does not change the nutrient profile of milk, but it does make it safer to drink,” says Goodson. Because some of the camel milk sold in the U.S. is unpasteurized, this is something to watch out for if you decide to try it.

There have been some pretty crazy health claims made about it. “Many camel milks have false and/or unproven health claims attached to them,” says Goodson. While this might not be a reason to skip camel milk entirely, it’s important to look at any health claims about foods with a critical eye. In fact, the FDA issued a warning to Desert Farms in 2016 about making false claims that camel milk could cure autism and other incurable diseases. Again, this might not be a reason to skip it entirely, but it’s key to know that camel milk has not been approved for the treatment of any specific diseases or illnesses-so that’s not a compelling reason to give it a try.

The Bottom Line On Camel Milk

While both Goodson and Beckerman agree that they wouldn’t rush to recommend camel milk to the masses, it could be worth a try if you’re interested in it and don’t mind the high price, especially because of its vitamin C and iron content. Not convinced? Rest assured that the benefits of milk outweigh the potential downsides of dairy, so if regular milk is working for you, there’s no need to fix something that’s not broken, right?

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QCamel

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Camels are now increasingly being farmed in Australia for their milk

Would you switch to drinking camel milk? Australia’s growing number of camel farmers are hoping to persuade you.

It’s not unusual for the owners of a small, close-knit business to treat their workers as an extension of their family.

Of course those members of staff aren’t usually of the four-legged, one-humped variety.

Lauren Brisbane is the owner of QCamel, Australia’s only certified organic commercial camel milk dairy.

Camel milk production has become one of Australia’s emerging agricultural industries, as demand for the product grows both locally and internationally. However, Lauren says her family-owned and run operation isn’t driven by commercial influences – it’s motivated by love.

“We have a different philosophy in how we run our dairy,” she says of the Queensland-based farm.

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QCamel

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Lauren Brisbane is evangelical about camels and their milk

“It is paramount when running a happy and healthy camel dairy to really understand and respect the camels. We see them as our family members and fellow members of staff, rather than just stock or machinery.

“They’re like people, they’ve all got a different personality. They’re gentle souls, kind and loving, and just so intelligent. You can sit and talk to them about what’s going on, and they completely understand.

“They’re a huge animal… but if you respect that kindness and intelligence, they’re easy to work with.”

Increasing numbers of Australian farmers are choosing to keep the country’s prolific “ships of the desert”. The camel was first introduced to Australia in the 1840s to assist in the exploration of the country’s vast interior or outback.

There are now thought to be more than 1.2 million in the wild, which is considered to be the world’s largest feral population. They are mostly the dromedary or Arabian camel, which has one hump, and is the species chosen for milk production. Australia also has a much smaller wild population of the two humped Bactrian camel.

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Peter Lorimer

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Camels are said to be intelligent animals

Australia’s first camel dairies opened in 2014, and since then the industry has grown considerably, with dairies now operating in almost every state and territory.

While global camel milk production is dominated by countries in North and East Africa, and the Middle East, a 2016 report by the Australian government predicted that “the five years to 2021 are expected to see a major increase in Australian camel milk production”.

Back in 2016 the country produced 50,000 litres of camel milk, compared with 180,000 litres per annum today.

Megan Williams has certainly helped drive that growth. She and her husband Chris set up a dairy in northern Victoria towards the end of 2014, with just three camels from the wild, which they subsequently had to train to be milked.

Five years later their business – The Camel Milk Co Australia – has moved to a property more than twice the size. They now have a herd of more than 300 camels, with around 60 currently being milked.

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The Camel Milk Co Australia

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Like cow’s milk, camel milk is mostly pasteurised before sale

The farm averages around six litres of milk per camel per day. One third of that is sent overseas to customers in Singapore, with shipments of both fresh and powdered milk about to expand into Thailand and Malaysia.

China and the US are on the list of potential future markets for Megan, while other camel milk producers across Australia are exporting to destinations including New Zealand, Papua New Guinea and Hong Kong.

“We’re probably doing a couple of hundred litres for export each week, but with Thailand coming on board, that’s set to really increase,” says Megan.

“More often than not, we are approached by international buyers and their markets. One thing Australia has over any other country in the world is our camels are disease-free.”

The disease Megan is referring to is the Middle East Respiratory Syndrome (MERS) virus, which can break out in camel populations in the Middle East. The virus can spread to humans from contact with camels, or by consuming raw camel milk, and is potentially fatal.

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Megan Williams

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Megan Williams and her husband export a third of their camel milk

While camel milk has been consumed by humans for more than 6,000 years, worldwide demand has grown markedly in recent years, despite its expensive nature. One litre of pasteurised camel milk retails for about A$15 ($10; £8) in Australia, making it 12 times more expensive than cow’s milk.

The recent increase in interest in camel milk has been led by consumers seeking the milk’s supposed health benefits. On a nutritional level, camel milk is richer than cow’s milk in vitamin C, vitamin B, iron, calcium, magnesium and potassium.

Other properties attributed to camel milk, according to the 2016 Australian Government market assessment, include its “attributed” capacity to “alleviate food and seasonal allergies, usefulness in reducing insulin dependency and the treatment of diabetes, [and] ease of digestion”.

Global Trade

Rebecca Forwood has been importing Australian camel milk into Singapore for almost two years and believes in its benefits.

“I hate the term ‘superfood’, but this really is up there as one of the best,” she says.

“Since selling it ourselves we average about 160-200 one litre bottles a month, and the numbers are growing as more people are discovering its healing benefits.”

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Peter Lorimer

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The camels are milked the same way as cows, with milking machines doing the hard work

Charlene Grosse, accredited practising dietician and spokesperson for the Dietitians Association of Australia, says that while camel milk is certainly nutritionally valuable, more research is needed to put some of the other claims to the test.

“When you look at camel milk it’s just like cow’s milk, it is very nutritious,” she says.

“It’s low in cholesterol and it’s low sugar, so it can be a healthy substitute [to cow’s milk], but what we do need to be aware of is there’s not enough research at the moment to back up some of the claims being made about camel’s milk.”

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The Camel Milk Co Australia

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Camel milk is now also used to make skincare products

Regardless of the need for more studies Megan says one thing is certain – the future for this unexpected Australian export industry is certainly bright. In addition to milk, the sector is also starting to make cheeses, skincare products, and chocolate made with camel milk.

“Every week we get a new contact or a new inquiry, and it just keeps growing.”

But what is camel milk like? It is said to be similar in colour and texture to cow’s milk, but with a slightly saltier taste.

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