Camel milk-the 'Insulin' of the future?

by Jane Njenga
(Wajir-Kenya)

Nature has truly given man all the natural remedies that he requires, if only he cared to look around and appreciate the abundance!

Camels are large animals, adapted to the harsh desert climate and terrain - definitely the ‘most unlikely’ place to look for, and find, a remedy for one of the most worrying present-day health problems, diabetes! Camel milk is largely consumed by desert, arid and semi-areas’ inhabitants.

Traditionally in Africa, it is consumed as a fermented beverage as well as fresh milk. It is dazzling white in colour, is rich in chloride, phosphorous, but low in calcium. Niacin and vitamin C are present in substantially higher levels, but lower in vitamin A, B1, B2, E, and folic acid, than in cow milk.

Camel milk possesses insulin-like activities! Scientific studies by Agrawal & others (2006, 2007) reported ‘zero prevalence’ of diabetes in camel milk-consuming Raica Community of north-west Rajasthan, India. Other studies have demonstrated hypoglycemic effect (lowering of blood glucose levels) of camel milk in Type 1 diabetes in human subjects and animal models.

Health benefits of camel milk are attributed to presence of high concentration of insulin-like protein and other factors that have a positive effect on the immunity. The fact that it does not coagulate easily in an acidic environment (e.g. in the stomach) makes it available for absorption in the intestines.

The anti-diabetic action of camel milk has been attributed to the camel’s choice (or is it default!) grazing/browsing on natural vegetation in the desert, including salty herbs and plants, some medicinal plants like the (neem).