That’s right, camel milk demand is on the up and the word is getting out. Demand from diabetic patients, parents of autistic children and sufferers of Crohn’s disease has resulted in them becoming their own powerful lobbyists. Internationally that is. So when will camel milk sail into the mainstream market here at home I wonder?

You might recall a wonderful episode of the F Word, Gordon Ramsay’s fantastic old cooking show, in which camel milk boundaries were crossed and the taboo subject first addressed.

Now it seems as if the medicinal properties associated with the milk are finally coming to the fore after good old scientists did the hard graft for us.

Fresh camel milk is topped by a thick, white, froth. The taste is much different than the taste of cow’s milk and apparently rather salty. Camel’s milk is also the most digestible milk past our own mother’s breast milk.

The science behind camel’s milk extends to diabetics. A protein in camel’s milk that mimics insulin and does not get destroyed in the human stomach, can pass to the lower intestine and be absorbed.

In small communities with access to the milk, this is changing lives. Reducing dependence on insulin and improving quality of life with the iron, vitamins, and immunoglobulins that make up the rest of the milk.

The milk of the camel is nothing new to the great nomadic people of the African desert regions. They have been drinking it and realising its properties for years. We chow boerewors and Mopani worms so I don’t see a problem here.

Is it just a culture thing that we don’t pour a glass of good old camel stumpie yet?

[Source: HuffingtonPost]