Dr. Aboul Raziq Kakar is a Doctorate in Animal Science with a specialized focus on dromedary camels as a sustainable dairy animal. With a career dedicated to unlocking the potential of camels as a solution to food security under climate change challenges, Dr. Kakar has been actively working in this field since 1998. Over the decades, he has established himself as a leading expert in camel dairying, combining academic rigor with extensive hands-on experience.
Since 2014, Dr. Kakar has been exclusively associated with the world’s first commercial camel dairy, Al Ain Camel Dairy in Abu Dhabi, UAE, where he has further refined his expertise in camel milk production, farm management, and sustainable practices. His work is driven by a vision of the camel as a miraculous biological model, uniquely adapted to thrive in the face of a warming planet while producing nutrient-rich milk and meat that promote human health.
Dr. Kakar’s expertise spans a wide range of areas, including camel dairy traits, breeding goals, nutritional requirements, calf rearing, housing systems, future planning, camel milk marketing, and the management of profitable and sustainable camel farms. He provides global consultancy services to establish and develop camel dairies that are both economically viable and environmentally resilient.
In addition to his work in camel dairying, Dr. Kakar has made significant contributions to ecological and eremological (desert ecology) studies. He has extensive experience in rehabilitating livestock ecosystems, particularly in arid and degraded environments, to restore ecological balance and productivity. His work focuses on integrating traditional knowledge with modern scientific approaches to address challenges such as overgrazing, desertification, and climate change.
Dr. Kakar’s deep connection to nature and his unwavering belief in climate change adaptation and sustainability distinguish him from his peers. He has documented the production potential of native livestock breeds, including two camel breeds (Kohi and Raigi), under climate change scenarios, highlighting their resilience and adaptability in harsh environments. His research underscores the importance of preserving biodiversity and promoting sustainable livestock practices in the face of global environmental challenges.
As an advocate for sustainable livestock production, Dr. Kakar has developed innovative solutions to complex ecological problems, particularly in arid and semi-arid regions. His work not only advances the role of camels in addressing food security and environmental sustainability but also contributes to the broader understanding of desert ecosystems and their rehabilitation.
Dr. Kakar’s holistic approach, combining ecological restoration, eremological research, and sustainable livestock management, reflects his commitment to creating a harmonious balance between human activity and the natural world. His efforts continue to inspire and guide the development of resilient agricultural systems in the face of a changing climate.
From Sickness to Vitality: How Camel Milk Saved My Life
About 22years ago, severe rheumatoid arthritis left me bedridden, in excruciating pain, and unable to walk. Doctors offered little hope—until an old wise man gave me life-changing advice:
“Go live with the camel herders. Drink fresh camel milk. It will heal you.”
I journeyed to the Suleiman Mountainous Region of Balochistan, the heartland of Pakistan’s camel culture. There, I lived among nomadic pastoralists, immersed myself in their traditions, and drank fresh camel milk daily.
The Miracle of Camel Milk
Within weeks, my joint pain vanished. My energy surged. Soon, I was climbing mountains—something I couldn’t do even before my illness. This wasn’t just recovery; it was a rebirth.
Fascinated, I dedicated my life to studying camels, earning a Ph.D. in camel milk lactation—the first of its kind. My research confirmed what I already knew:
✅ Camels produce nutrient-rich milk even in extreme droughts, when other livestock perish. ✅ Their milk contains powerful anti-inflammatory compounds, explaining my arthritis reversal. ✅ It’s a natural pharmacy—boosting immunity, healing gut disorders, and even aiding diabetes.
Why the World Needs Camel Milk Now More Than Ever
1. The Ultimate Dairy Alternative
Lactose intolerant? Camel milk has lower lactose, making it easily digestible.
Cow’s milk allergy? Its different protein structure (no A1 casein) prevents reactions.
Diabetes-friendly? Contains insulin-like proteins that help regulate blood sugar.
2. A Superfood for Modern Life
Athletes & Fitness Enthusiasts: Enhances endurance and speeds muscle recovery (I swim 4+ hours at 56!)
Autoimmune Sufferers: Studies show benefits for rheumatoid arthritis, Crohn’s, and eczema.
Anti-Aging Secret: Packed with vitamin C, antioxidants, and collagen-boosting nutrients.
3. A Climate-Resilient Solution
Camels thrive where other livestock fail—producing milk in droughts, heatwaves, and food shortages. As climate change worsens, they’re the sustainable future of nutrition.
Join the Global Camel Milk Movement!
Today, I lead Camel4Life International, advocating for camel milk’s global potential. Through our:
🌍 Website:Camel4All.Info 📱 WhatsApp Group: 300+ members worldwide 🔬 Global Camel Research & Development Network (GCRDN)
We’re building a worldwide community of camel milk believers—from scientists to farmers to health seekers.
Be Part of the Change!
Try camel milk—experience its healing power.
Share your story—inspire others.
Support research—help us unlock more benefits.
At 56, I dance for hours, swim like a champion, and live pain-free—all thanks to camel milk. If it transformed my life, it can transform yours too.
Camel Milk in Pakistan: Exploring Current Potential, Future Prospects, and Research & Investment Opportunities
Introduction: The one-day international workshop titled “Camel Milk in Pakistan: Exploring Current Potential, Future Prospects, and Research & Investment Opportunities” was successfully held on 17th February, 2025 at Cholistan University of Veterinary and Animal Sciences (CUVAS), Bahawalpur, and was proudly sponsored by ELC Biotechnology Ltd. The event brought together experts, researchers, faculty, students, and industry stakeholders to discuss the untapped potential of camel milk in Pakistan and its global significance. With over 70 participants attending in person and additional online registrations, the workshop highlighted the growing interest in this niche yet promising sector. The collaboration between academia, industry, and international experts underscored the importance of camel milk as a sustainable and profitable industry in Pakistan and beyond.
Dean, FAPT, CUVAS – Brief Introduction of Workshop & Its Goals
9:40 AM
Technical Session
Speaker
Topic
Time
Prof. Dr. Muhammad Younas
Introduction to Camel Milk and its Nutritional Benefits
9:45 AM
Dr. Abdul Raziq Kakar
Harnessing the Global Potential of Pakistani Camel Milk: Sustainable Production, Local Impact, and Future Growth in the Global Dairy Market
10:30 AM
Coffee & Networking Break
–
11:15 AM
Ilse Kohler Rollefson
The Role of Camel Grazing in Ecosystem Health, Camel Milk Quality, and Strengthening Camel-Keeping Communities
11:45 AM
Lunch Break
–
12:30 PM
Dr. Morteza Bitaraf Sani
Sarebanyar App and its Utility in Camel Phenotyping & Online Tracing
1:30 PM
Dr. Moufida Atigui
Camel Milk Processing: Challenges and Opportunities
2:15 PM
Dr. Abdul Raziq Kakar
Future of Camel Milk in the Global Food Industry
3:30 PM
Concluding Discussion/Recommendations
–
4:15 PM
Keynote Speakers and Presentations
The workshop featured insightful presentations by renowned experts in the field of camel milk research and production. The keynote speakers and their presentation titles were as follows:
Prof. Dr. Muhammad Younas “Introduction to Camel Milk and its Nutritional Benefits” Dr. Younas, former Dean of the Faculty of Animal Husbandry at the University of Agriculture, Faisalabad, and a founding member of the Camel Association of Pakistan (CAP), delivered an insightful presentation on camel milk’s unique nutritional profile. He highlighted its rich composition of vitamins, minerals, and immune-boosting properties, emphasizing its potential as a functional food to combat malnutrition and improve health. With decades of experience, Dr. Younas has played a pivotal role in advancing camel production research in Pakistan, laying the foundation for the sector’s growth. His work underscores the importance of further research and investment to unlock camel milk’s potential for local and global markets.
Dr. Abdul Raziq Kakar“Harnessing the Global Potential of Pakistani Camel Milk: Sustainable Production, Local Impact, and Future Growth in the Global Dairy Market” Dr. Abdul Raziq Kakar, a globally recognized camelologist, founder of World Camel Day, and head of the Camel4Life International Thinktank, delivered an inspiring presentation on the sustainable production of camel milk in Pakistan. He highlighted the country’s immense potential, citing its rich camel genetic resources, skilled manpower, and vast grazing lands as key assets for growth. Dr. Kakar emphasized the importance of keeping camel keepers at the forefront of policy-making for camel milk and related production systems, ensuring that profits are equitably shared with these communities. He stressed that empowering camel keepers is essential for sustaining traditional knowledge and practices while driving economic development. He emphasized that camel keepers must retain the right to remain in their traditional settlements and grazing lands, ensuring they have unrestricted and unconditional access to these resources. This access is vital for sustaining their invaluable profession and preserving the ecological balance that camel grazing supports. Dr. Kakar also discussed the ecological benefits of camel farming, such as its low environmental impact and adaptability to arid regions, making it a sustainable alternative to conventional dairy systems. He envisioned Pakistan as a global leader in the camel milk industry, blending ecological sustainability with economic opportunities for rural communities. His visionary insights underscored the need for inclusive policies, research, and investment to unlock the full potential of camel milk for both local and global markets.
Ilse Kohler Rollefson “The Role of Camel Grazing in Ecosystem Health, Camel Milk Quality, and Strengthening Camel-Keeping Communities” Ilse Kohler Rollefson, a renowned camel advocate and veterinarian from Germany, has dedicated her life to supporting pastoral communities, particularly the Raika camel herders of Rajasthan, India. As a prolific author and a strong global voice for camel conservation, she highlighted the critical role of camel grazing in maintaining ecosystem health, enhancing milk quality, and sustaining pastoral livelihoods. In her talk, she emphasized the rights of camel keepers to access grazing lands and called for policy support to protect these traditional practices. Rollefson argued against factory farming models, advocating instead for an ethical approach that values camels for their ecological contributions and their ability to produce nutrient-rich, functional foods like camel milk. She stressed that supporting camel herding communities is essential for preserving biodiversity, combating desertification, and ensuring the sustainability of this ancient profession. Her insights underscored the need for global recognition of camels as vital to both ecological balance and human well-being.
Dr. Morteza Bitaraf Sani “Sarebanyar App and its Utility in Camel Phenotyping & Online Tracing” Dr. Morteza Bitaraf Sani, a dynamic animal scientist and a prominent camel figure from Iran, introduced the Sarebanyar App, a groundbreaking technological tool designed to revolutionize camel farming. His work focuses on phenotypic documentation of camels to characterize their genetic potential and improve breeding strategies. The app enables precise camel phenotyping and online traceability, addressing critical issues such as accidents and pilferage in the industry. Dr. Sani emphasized the importance of integrating technology into camel production systems to enhance efficiency, transparency, and sustainability. By leveraging this innovation, he aims to modernize traditional practices while preserving the genetic diversity and economic value of camels. His presentation highlighted the transformative potential of technology in unlocking the full potential of camel farming for future generations.
Dr. Moufida Atigui “Recent Advances in Camel Milk Processing” Dr. Moufida Atigui, an esteemed academic, researcher, and member of the executive committee of the International Society of Camelid Research and Development (ISOCARD), shared groundbreaking advancements in camel milk processing techniques. Her work primarily focuses on enhancing camel milking efficiency, particularly in herringbone milking parlors, and improving the quality and shelf life of camel milk products. With extensive experience in supervising MPhil and PhD researchers, Dr. Atigui has spearheaded innovations in camel milk value addition and technological advancements in the milking industry. Her presentation highlighted cutting-edge methods for processing camel milk, ensuring it meets global standards while retaining its nutritional integrity. Dr. Atigui emphasized the importance of integrating modern technology with traditional practices to unlock the full potential of camel milk, making it a viable and competitive product in the global dairy market. Her contributions continue to drive progress in camel milk research and its industrial applications..
Dr. Abdul Raziq Kakar “Future of Camel Milk in the Global Food Industry” Dr. Kakar revisited the topic with a forward-looking perspective, discussing the future role of camel milk in the global food market.
Online Participants
The workshop attracted a diverse audience, including faculty, students, researchers, and industry professionals. Notable online participants included:
Muhammad Aqib – MPhil Scholar, UVAS
Kerry Osborne – Camel Publicist and Student, Camel News
The workshop was hosted by Cholistan University of Veterinary and Animal Sciences (CUVAS), Bahawalpur, a leading public sector university recognized by the Higher Education Commission (HEC) of Pakistan. CUVAS is the only university in Southern Punjab dedicated to advancing livestock, poultry, fisheries, and allied sectors. Its mission includes:
Exploiting the potential of livestock resources in Cholistan and Southern Punjab.
Establishing state-of-the-art facilities for education, research, and innovation in livestock and allied sectors.
Undertaking extension activities to benefit communities through knowledge and skilled human resources.
Catering to industry needs by producing safe and healthy livestock products for export.
CUVAS comprises 3 faculties, 18 departments, 2 institutes, and 1 teaching hospital, making it a hub for academic and research excellence in the region.
Workshop Outcomes The workshop successfully achieved its objectives by:
Highlighting the nutritional, economic, and ecological significance of camel milk.
Showcasing technological advancements in camel milk production and processing.
Identifying research and investment opportunities in the camel milk sector.
Strengthening collaborations between academia, industry, and international experts.
Conclusion: The international workshop served as a platform for knowledge exchange and collaboration, underscoring the potential of camel milk as a sustainable and profitable industry in Pakistan. The insights shared by the keynote speakers and the active participation of attendees demonstrated the growing interest in this field. CUVAS, as the host institution, played a pivotal role in facilitating discussions and fostering partnerships for future research and development in the camel milk sector.
This event marks a significant step toward realizing the untapped potential of camel milk in Pakistan and its role in the global dairy market.
camel consuming thorny cactuses in Somali Region of Ethiopia
The camel, revered for centuries as Ata Allah—the Gift of God—stands as an enduring symbol of survival, strength, and sustenance. From the golden dunes of Arabia to the arid plains of Africa and Central Asia, this magnificent creature has been an unwavering companion to humankind, offering more than just transport and trade. The camel is a lifeline, a healer, and a provider, deeply intertwined with the cultural heritage, health, and food security of millions. In an era of climate uncertainty and food scarcity, the camel’s extraordinary adaptability emerges as a beacon of hope. Unlike other livestock, camels thrive where others perish, sustaining communities with their nutrient-rich milk, wholesome meat, and invaluable ecological benefits. Every part of this majestic animal—its milk, meat, urine, and even dung—holds profound significance, making it a true pillar of sustainability.
A Timeless Bond: The Camel in Culture and Tradition For millennia, camels have shaped the lives of desert nomads, traders, and warriors. Across vast landscapes, they have served as more than mere beasts of burden—they are woven into the very fabric of history, legend, and identity. Among the Bedouins and pastoral communities, camels are a source of poetry, songs, and proverbs, revered as loyal companions through the harshest terrains. Their bones are carved into jewelry, their dung fuels fires for cooking, and their hide is transformed into shelter and garments. Camels are not just animals; they are custodians of ancient wisdom, symbols of endurance, and testaments to human ingenuity.
Camel Milk: The Elixir of Life Hailed as white gold in desert cultures, camel milk is a superfood and a natural remedy. With a legacy tracing back to 3500 BC, this nutrient-rich elixir has sustained civilizations for centuries. Unlike cow’s milk, camel milk is uniquely tailored for human health, packed with immune-boosting properties, essential vitamins, and medicinal compounds. Why is Camel Milk Extraordinary? ✔ A Natural Pharmacy – Rich in lactoferrin, immunoglobulins, and antimicrobial agents, camel milk acts as a shield against infections and inflammation. ✔ A Lifeline for Diabetics – The milk contains insulin-like proteins that remain stable in the digestive system, aiding blood sugar regulation. ✔ A Potential Cure for Autoimmune Diseases – Studies suggest its effectiveness in alleviating conditions like rheumatoid arthritis and multiple sclerosis. ✔ A Boon for Gut Health – With high levels of beneficial probiotics, camel milk plays a crucial role in healing leaky gut syndrome and improving digestion. ✔ A Natural Beauty Secret – Overflowing with Vitamin C (five times more than cow’s milk) and niacin, it enhances skin health, slows aging, and boosts overall vitality. For children with autism, camel milk has shown promising results in improving cognitive function and behavior. Scientists continue to explore its potential in cancer prevention, owing to its anti-tumor properties. Even in extreme drought, a camel can produce up to 40 liters of milk daily, proving its unparalleled efficiency in sustaining life in the harshest environments.
Camel Meat: A Forgotten Superfood Beyond its milk, camel meat is a nutritional powerhouse. Low in cholesterol and high in polyunsaturated fats, it is a heart-friendly alternative to conventional meats. Traditionally consumed by desert dwellers, camel meat is known for its medicinal properties, helping manage conditions like hypertension, hyperacidity, and respiratory ailments. With increasing global interest in sustainable diets, camel meat is gaining recognition as an eco-friendly protein source—one that requires minimal water and feed compared to conventional livestock.
A Champion of Climate Resilience As climate change intensifies, bringing droughts and food insecurity, the camel stands resilient. Unlike cattle and sheep, camels possess an unparalleled ability to survive in extreme heat, enduring weeks without water and subsisting on sparse vegetation. ✔ Water Conservation Experts – A camel can drink 190 liters in just 10 minutes, efficiently storing and utilizing every drop. ✔ Low-Input Sustainability – Unlike industrial livestock, camels require minimal feed, thriving on hardy desert shrubs that other animals cannot digest. ✔ A Guardian of Ecosystems – Camels do not overgraze like other livestock, playing a crucial role in maintaining delicate desert ecosystems. In drought-prone regions, camels provide a sustainable source of nutrition, making them indispensable to food security efforts.
Overcoming Challenges: The Future of Camel-Based Systems Despite their immense value, camels remain underappreciated in mainstream agriculture and food systems. Disease outbreaks, restrictive policies, and lack of research have hindered their full potential. To harness the power of camels in combating food insecurity and climate change, policymakers, researchers, and international organizations must take urgent action: ✅ Invest in camel research – Enhanced studies on camel milk, meat, and disease resistance can unlock new health and agricultural innovations. ✅ Support camel herders – Sustainable policies can empower traditional camel-based livelihoods. ✅ Promote camel-based nutrition – Raising awareness about the health benefits of camel products can drive demand and market expansion. Organizations such as Camels4Life and the Food and Agriculture Organization (FAO) are working to amplify the role of camels in sustainable agriculture. With the right advocacy and investment, camels can serve as a cornerstone of climate adaptation strategies, ensuring a food-secure future for millions.
Conclusion: Embracing the Gift of the Camel The camel is more than an animal—it is a lifeline, a healer, and a symbol of endurance in an ever-changing world. From the heart of the desert to the halls of scientific research, its significance continues to unfold, offering solutions to some of humanity’s most pressing challenges. In an age where sustainability is paramount, it is time to recognize the camel’s unparalleled contributions and embrace its potential for a healthier, more resilient future. As climate uncertainty looms, the silent hero of the desert stands ready—offering nourishment, medicine, and hope. Let us honor this divine gift and ensure its legacy thrives for generations to come.
References
Raziq, A. (2009). Camel: The Desert’s Gold.
FAO. (2013). The Role of Camels in Food Security and Climate Resilience.
Camel milk has gained significant attention in recent years as a viable alternative to traditional dairy products, particularly for individuals with lactose intolerance. Unlike cow’s milk, camel milk contains a structurally distinct form of lactose, making it easier to digest for those who struggle with lactose sensitivity. This article explores the scientific basis for camel milk’s hypoallergenic properties, its benefits for lactose-intolerant individuals, and the extensive work of Raziq in promoting camel milk as a sustainable and healthful dietary option.
The Science Behind Camel Milk and Lactose Intolerance
Lactose intolerance arises from the inability to digest lactose, a disaccharide found in milk, due to insufficient levels of the enzyme lactase. Cow’s milk contains a high concentration of lactose in the form of beta-D-galactose-1,4-glucose, which can trigger digestive discomfort in sensitive individuals. In contrast, camel milk contains a unique type of lactose called alpha-D-galactose-1,4-glucose, as identified by El-Agamy (2007) in his groundbreaking study on the composition of camel milk. This structural difference is believed to contribute to camel milk’s hypoallergenic properties, as discussed by Alavi et al. (2017) in their review of camel milk’s nutraceutical potential.
Research has consistently shown that camel milk can alleviate symptoms of lactose intolerance. Studies by Agrawal (2015) and Boughellout (2009) demonstrated that substituting camel milk for cow’s milk in the diet significantly reduces gastrointestinal discomfort, bloating, and other symptoms associated with lactose intolerance. These findings highlight camel milk’s potential as a functional food for individuals with dietary sensitivities.
Raziq’s Contributions to Promoting Camel Milk
Raziq, a renowned advocate for camel milk and sustainable pastoralism, has extensively documented the benefits of camel milk for lactose-intolerant individuals through his blogs on arkbiodiv.com and camel4all.info. His work emphasizes the cultural, nutritional, and economic significance of camel milk, particularly in regions where lactose intolerance is prevalent.
On arkbiodiv.com, Raziq has highlighted the role of camel milk in traditional diets and its potential to address modern health challenges. His articles, such as “Camel Milk: A Gift from the Desert for Lactose-Intolerant Populations” and “The Nutritional Superiority of Camel Milk,” provide in-depth insights into the science behind camel milk’s digestibility and its benefits for lactose-intolerant individuals. These blogs also explore the sustainable production of camel milk, emphasizing its low environmental impact compared to conventional dairy farming.
Similarly, on camel4all.info, Raziq has authored pieces like “Camel Milk: The Future of Dairy for Lactose-Sensitive Consumers” and “Why Camel Milk is the Best Alternative for Lactose Intolerance.” These articles delve into the practical aspects of incorporating camel milk into daily diets, offering recipes, nutritional comparisons, and testimonials from individuals who have experienced relief from lactose intolerance symptoms after switching to camel milk.
Raziq’s work bridges the gap between traditional knowledge and modern science, making a compelling case for camel milk as a sustainable and healthful alternative to cow’s milk. His blogs serve as valuable resources for researchers, policymakers, and consumers seeking to understand the benefits of camel milk.
Camel milk’s unique composition, including distinct lactose structure, makes it an excellent alternative for individuals with lactose intolerance. Scientific studies, such as those by El-Agamy (2007) and Alavi et al. (2017), have validated its hypoallergenic properties, while practical research by Agrawal (2015) and Boughellout (2009) has demonstrated its effectiveness in reducing lactose intolerance symptoms.
Raziq’s contributions, documented on arkbiodiv.com and camel4all.info, have played a pivotal role in raising awareness about camel milk’s benefits. His blogs not only highlight the scientific evidence but also provide practical guidance for incorporating camel milk into everyday diets. For those seeking a natural, sustainable, and healthful alternative to cow’s milk, camel milk stands out as a superior choice.
References
El-Agamy, E. I. (2007). The challenge of camel milk: Composition and properties. Journal of Dairy Research, 74(1), 1-11.
Alavi, F., Salami, M., Emam-Djomeh, Z., & Mohammadian, M. (2017). Nutraceutical properties of camel milk. Journal of Food Science and Technology, 54(4), 965-975.
Agrawal, R. P. (2015). Camel milk: A potential therapeutic agent for lactose intolerance and diabetes. Journal of Food and Nutrition Research, 3(4), 221-226.
Boughellout, H. (2009). Camel milk and lactose intolerance: A review. International Journal of Dairy Science, 4(2), 55-60.
Camel milk has emerged as a powerhouse of nutrition and therapeutic potential, particularly for individuals struggling with gut-related disorders such as leaky gut syndrome, Crohn’s disease, and ulcerative colitis. This ancient superfood is gaining modern recognition for its unique ability to promote glutathione production, deliver beneficial oligosaccharides, and support overall digestive and immune health. With its rich nutrient profile and bioactive compounds, camel milk is proving to be a game-changer for those seeking natural remedies for chronic health issues.
The Science Behind Camel Milk’s Healing Properties
Camel milk is a rich source of glutathione, a potent antioxidant that plays a critical role in detoxification, immune function, and cellular repair. Glutathione deficiency is often linked to chronic inflammation, oxidative stress, and autoimmune conditions, making camel milk a valuable dietary addition for those with leaky gut or inflammatory bowel disease (IBD).
Moreover, camel milk contains oligosaccharides, which act as prebiotics to nourish a healthy gut microbiome. These compounds help reduce gut permeability (a hallmark of leaky gut syndrome) and enhance digestive health by promoting the growth of beneficial bacteria. Oligosaccharides also play a vital role in immune function by aiding cell recognition and binding, further underscoring camel milk’s potential as a holistic immune booster.
Nutrient-Rich and Bioavailable
Camel milk boasts an impressive nutritional profile, containing three times more vitamin C and ten times more iron than cow’s milk. This makes it particularly beneficial for individuals with malabsorption issues, anemia, or gut dysbiosis—common challenges for those with Crohn’s disease or ulcerative colitis. The high bioavailability of these nutrients ensures that the body can effectively utilize them, promoting overall health and vitality.
A Safer Alternative for Allergy-Prone Individuals
For individuals with dairy allergies or sensitivities, camel milk offers a promising alternative. Studies have shown that children with severe dairy allergies and multiple food intolerances experienced significant improvements after consuming camel milk. They not only tolerated the milk but also saw a reduction in allergic reactions and overall reactivity. This suggests that camel milk’s unique protein structure and immune-active components make it a safer and more digestible option compared to cow’s or even goat’s milk.
Combatting Mycotoxins and Mold-Related Illness
Camel milk has demonstrated the ability to inhibit mycotoxins, including those produced by Aspergillus mold. Mold and mycotoxin exposure are often overlooked root causes of inflammatory bowel disease (IBD) and other autoimmune conditions. By neutralizing these toxins, camel milk may help alleviate symptoms and support recovery in individuals affected by mold-related illnesses.
Immune-Active Proteins: Nature’s Defense System
Camel milk is rich in rare proteins such as lactoferrin, immunoglobulins, cytokines, and lysozyme, which are known for their potent immune-modulating and antimicrobial properties. These proteins are uniquely small—about 1/10 the size of human immune proteins—making them highly effective at scavenging free radicals, reducing oxidative stress, and repairing tissue damage. While anecdotal evidence supports camel milk’s efficacy in conditions like Crohn’s disease, further clinical studies are needed to fully understand its therapeutic potential.
Why Camel Milk Stands Out
High Omega: Camel milk fats are primarily consisting of omega fatty acids, camel milk is a heart-healthy choice.
Antimicrobial Properties: The proteins in camel milk are believed to possess bactericidal, viricidal, and fungicidal properties, offering broad-spectrum protection against pathogens.
Tissue Repair: Preliminary evidence suggests that camel milk may aid in repairing damaged tissues, making it a promising option for individuals with IBD or other inflammatory conditions.
The Role of Camel Milk in Traditional and Modern Medicine
Camel milk has been a staple in traditional medicine for centuries, particularly in arid regions where camels thrive. According to Raziq (2009), camel milk has been used by pastoral communities not only as a source of nutrition but also as a therapeutic agent for various ailments, including gastrointestinal disorders, liver diseases, and even tuberculosis. Raziq’s work highlights the cultural and medicinal significance of camel milk, underscoring its potential as a functional food in modern healthcare.
Case Study: Camel Milk’s Impact on Crohn’s Disease
A compelling case study published on Medium by Joel Sprechman (2023) highlights the transformative effects of camel milk on a patient with Crohn’s disease. The patient was able to completely stop using Entocort (a steroid medication) and avoid the need for Humira (a biologic drug) after incorporating camel milk into their diet. This anecdotal evidence aligns with the growing body of research suggesting that camel milk’s anti-inflammatory and immune-modulating properties may offer significant benefits for individuals with IBD and other autoimmune conditions.
Conclusion: A Promising Frontier in Functional Nutrition
Camel milk is more than just a nutrient-dense beverage—it’s a functional food with the potential to address some of the most challenging health issues of our time. From healing leaky gut and boosting immune function to combating mycotoxins and supporting tissue repair, camel milk offers a multifaceted approach to wellness. While more research is needed to fully validate its efficacy, the existing evidence and anecdotal success stories make it a compelling option for those seeking natural, holistic solutions.
References:
Shabo, Y., & Yagil, R. (2005). Etiology of autism and camel milk as therapy. Journal of Endocrine Genetics, 4(2), 67-70.
Al-Ayadhi, L. Y., & Elamin, N. E. (2013). Camel milk as a potential therapy for autism spectrum disorders. Evidence-Based Complementary and Alternative Medicine, 2013.
Mullaicharam, A. R. (2014). A review on medicinal properties of camel milk. World Journal of Pharmaceutical Sciences, 2(3), 237-242.
Agrawal, R. P., et al. (2005). Camel milk: A possible boon for type 1 diabetic patients. Journal of Camel Practice and Research, 12(1), 51-54.
Korashy, H. M., et al. (2012). Camel milk modulates the expression of hepatic drug-metabolizing enzymes in streptozotocin-induced diabetic rats. Journal of Medicinal Food, 15(4), 352-359.
Raziq, A. (2009). Camel: A animal of desert, its potential and challenges. Livestock Research for Rural Development, 21(9). Retrieved from http://www.lrrd.org/lrrd21/9/razi21162.htm
Take the Leap with Camel Milk With its unparalleled nutritional benefits and therapeutic potential, camel milk is worth exploring. Take advantage of the risk-free trial offered by leading brands and experience the transformative power of this ancient superfood today!
Camel milk has been a cornerstone of traditional diets in arid regions for centuries, valued not only for its nutritional richness but also for its unique health benefits. Among its many remarkable properties, camel milk’s lactose content stands out as a subject of scientific intrigue and cultural significance. Despite containing the same percentage of lactose as cow’s milk (approximately 4%), camel milk is often reported to be more tolerable for individuals with lactose intolerance. This phenomenon challenges conventional understanding and highlights the unique molecular and microbial characteristics of camel milk that make it a superior choice for digestive health.
The Lactose Intolerance Conundrum
Lactose intolerance is a widespread digestive issue caused by the body’s inability to produce sufficient amounts of lactase, the enzyme responsible for breaking down lactose—a disaccharide sugar found in milk. When lactose remains undigested, it ferments in the gut, leading to symptoms such as bloating, gas, diarrhea, and abdominal discomfort. Cow’s milk is often the primary culprit for these symptoms, leading many lactose-intolerant individuals to avoid dairy altogether.
However, camel milk presents a fascinating exception. Traditional camel herders have long claimed that camel milk is easier to digest, even for those who struggle with cow’s milk. Modern science is beginning to uncover the reasons behind this phenomenon, revealing a combination of unique lactose structure and the presence of beneficial lactic acid bacteria.
The Unique Molecular Structure of Camel Milk Lactose
One of the key factors behind camel milk’s digestibility lies in the structural and molecular composition of its lactose. While lactose is a simple molecule with a standard chemical formula (β-D-galactopyranosyl-(1→4)-D-glucose), there is growing speculation that camel milk lactose may have unique properties that make it more tolerable.
Dr. Abdul Raziq Kakar, a prominent advocate for camel milk, highlights that the lactose in camel milk may interact differently with the human digestive system. Some scientists hypothesize that camel milk lactose could exist in a form that is more easily metabolized or fermented in the gut. For instance, there is speculation about whether camel lactose synthase might interact with different forms of monosaccharides, such as the levogyre (L) form, which could alter its digestibility. However, this hypothesis remains untested and requires further biochemical investigation.
The Role of Lactic Acid Bacteria in Camel Milk
Beyond its unique lactose structure, camel milk’s digestibility is further enhanced by its rich and diverse culture of lactic acid bacteria (LAB). These beneficial microorganisms naturally present in camel milk play a crucial role in converting lactose into lactic acid through fermentation. This process significantly reduces the amount of intact lactose that reaches the gut, thereby minimizing the risk of lactose intolerance symptoms.
When camel milk is consumed, the lactic acid bacteria begin breaking down lactose into lactic acid. This not only makes camel milk more digestible for lactose-intolerant individuals but also provides additional health benefits. Lactic acid creates an acidic environment in the gut, which inhibits the growth of harmful bacteria and pathogens, promoting a balanced and healthy gut microbiome.
Health Benefits of Lactic Acid in Camel Milk
The conversion of lactose into lactic acid offers profound benefits for gut health, including:
Suppression of Pathogens: The acidic environment created by lactic acid is inhospitable to many harmful microorganisms, including E. coli, Salmonella, and Clostridium. This helps prevent infections and supports overall digestive health.
Enhanced Nutrient Absorption: A healthy gut microbiome improves the absorption of essential nutrients, such as vitamins and minerals, from food.
Boosted Immunity: The gut is a major component of the immune system. By promoting a healthy gut environment, lactic acid indirectly strengthens immune function.
Reduced Inflammation: Lactic acid bacteria and their metabolites have anti-inflammatory properties, which can help alleviate conditions like irritable bowel syndrome (IBS) and other inflammatory gut disorders.
Lactose Intolerance vs. Milk Protein Allergy
Another important consideration is the distinction between lactose intolerance and milk protein allergy. Lactose intolerance is a digestive issue, whereas milk protein allergy is an immune response to specific proteins in milk, such as beta-lactoglobulin. Cow’s milk contains higher levels of these allergenic proteins compared to camel milk, which lacks beta-lactoglobulin entirely. This difference could explain why some individuals who experience discomfort with cow’s milk find relief with camel milk.
Dr. Kakar emphasizes the need for rigorous scientific studies to clarify this distinction. Many anecdotal reports of camel milk’s digestibility may stem from individuals who are actually allergic to cow’s milk proteins rather than lactose intolerant. Without proper testing to confirm lactase deficiency, it is difficult to draw definitive conclusions.
Traditional Knowledge Meets Modern Science
The traditional knowledge of camel herders aligns with emerging scientific findings. For generations, herders have observed that camel milk is gentler on the stomach and less likely to cause digestive distress. This empirical evidence, passed down through centuries, is now being validated by modern research.
Camel milk is not only easier to digest but also boasts a rich nutritional profile. It contains higher levels of vitamin C, iron, and essential fatty acids, and has antimicrobial properties due to the presence of immunoglobulins and lactoferrin. These qualities make it a valuable dietary option, particularly in regions where access to diverse food sources is limited.
Camel Milk: A Viable Alternative for Lactose-Intolerant Individuals
For those who struggle with lactose intolerance, camel milk offers a promising alternative. Its unique lactose structure, combined with the absence of allergenic proteins and the presence of lactic acid bacteria (rich and diversity), makes it a viable option for individuals seeking the nutritional benefits of milk without the associated discomfort. The lactic acid produced during fermentation not only mitigates lactose intolerance but also promotes a healthy gut environment, making camel milk a functional food for digestive wellness.
Conclusion
Camel milk represents a fascinating intersection of traditional wisdom and modern science. While it contains the same amount of lactose as cow’s milk, its unique molecular structure, absence of allergenic proteins, and rich culture of lactic acid bacteria make it more tolerable for many individuals. As scientific interest in camel milk grows, further studies will help clarify its benefits and solidify its place as a valuable dietary option for lactose-intolerant individuals.
For now, the words of Dr. Abdul Raziq Kakar ring true: “Camel milk is the best choice for those who are lactose intolerant.” As we continue to explore the science behind this ancient superfood, camel milk may well become a cornerstone of modern nutrition and digestive health.
References:
Kakar, A. R. (2023). Camel Milk Lactose is Tolerable to Human Gut. Retrieved from Camel Milk Blog.
Al Haj, O. A., & Al Kanhal, H. A. (2010). Compositional, technological, and nutritional aspects of dromedary camel milk. International Dairy Journal, 20(12), 811-821.
Zibaee, S., et al. (2015). Nutritional and therapeutic characteristics of camel milk in children: A systematic review. Electronic Physician, 7(7), 1523-1528.
Shamsia, S. M. (2009). Nutritional and therapeutic properties of camel and human milks. International Journal of Genetics and Molecular Biology, 1(2), 52-58.
Mullaicharam, A. R. (2014). A review on medicinal properties of camel milk. World Journal of Pharmaceutical Sciences, 2(3), 237-242.
Camel milk is the most important option hope for the future of camel, food security and nature
Chal, a traditional fermented camel milk product, is a culinary treasure of the Turkmen community in Central Asia. Prepared by skilled Turkmen cameleers using fresh camel milk, Chal is akin to Kazakhstan’s Shubat, another renowned sour camel milk beverage. Its preparation involves fermenting camel milk, resulting in a distinctive white hue similar to other dairy products, but with a robust, tangy flavor that sets it apart. Chal is particularly cherished during the summer months, when nomadic communities savor it by sipping the drink while chewing bread. Turkmen cameleers believe that Chal has cooling properties, providing an internal refreshing effect that helps combat the scorching heat of the region. Additionally, it is traditionally regarded as anti-infectious and virucidal, underscoring its perceived health benefits.
One notable producer of Chal is a camel farm in Turkmenistan that houses 500 Arvan camels, a breed renowned for its milking efficiency. Under the brand name Duyecaly, the farm also produces other camel milk derivatives such as Agaran (a cream-like product) and camel milk cream. These products not only cater to local consumers but also highlight the rich dairy traditions of the Turkmen people. For more details, please refer to the provided link: Made in Turkmenistan: Turkmen Farm Supplies Fresh Camel Milk to Consumers.
Sour Camel Milk Products: A Global Tradition
Fermented camel milk products are a cornerstone of traditional diets in many arid and semi-arid regions worldwide. These products are valued for their unique flavors, nutritional benefits, and preservation qualities. Below is a list of traditionally made sour camel milk products from around the globe:
Chal (Turkmenistan) A fermented camel milk drink with a tangy taste, traditionally consumed by Turkmen nomads. It is believed to have cooling and medicinal properties.
Shubat (Kazakhstan) Similar to Chal, Shubat is a fermented camel milk beverage popular in Kazakhstan. It is rich in probiotics and is often consumed for its health benefits.
Gariss (Sudan) A traditional fermented camel milk product in Sudan, Gariss is a staple among nomadic communities. It is known for its sour taste and is often consumed as a refreshing drink.
Suusac (Kenya and Somalia) A fermented camel milk drink popular among pastoral communities in East Africa. Suusac is valued for its nutritional content and is often consumed during celebrations.
Dugga (Ethiopia) A traditional fermented camel milk product in Ethiopia, Dugga is enjoyed for its sour flavor and is often consumed alongside staple foods like injera.
Kumis (Central Asia) While traditionally made from mare’s milk, some Central Asian communities also produce a version of Kumis using camel milk. It is mildly alcoholic due to fermentation.
Mish (Egypt) A fermented camel milk product similar to yogurt, Mish is consumed in Egypt and is known for its tangy flavor and probiotic benefits.
Irgens (Mongolia) A traditional fermented camel milk product in Mongolia, often consumed by nomadic herders. It is valued for its ability to withstand harsh climates and provide sustenance.
Al Shafallah (Saudi Arabia) A fermented camel milk drink consumed in the Arabian Peninsula, known for its refreshing and health-promoting properties.
Sorane is a traditional sour camel milk product of the Balochi community living in Pakistan, Afghanistan, and Iran. It is an essential part of their nomadic and pastoral diet, valued for its tangy flavor, probiotic properties, and long shelf life. Sorane plays a crucial role in Balochi food culture, providing a nutrient-dense and refreshing source of hydration in harsh climatic conditions.
Shlombey is a traditional sour milk product of the Pashtun community living in Pakistan and Afghanistan. Made from various types of milk, including camel milk, it is an integral part of Pashtun cuisine. Shlombey is known for its fermented, tangy taste and is often consumed for its nutritional and probiotic benefits, especially in arid regions where milk preservation is essential.
Camel Milk Yogurt (Global) A modern adaptation of traditional fermentation methods, camel milk yogurt is gaining popularity worldwide due to its creamy texture and health benefits.
The Turkmen Community: Guardians of Central Asia’s Livestock Heritage
The Turkmen people, an indigenous ethnic group of Central Asia, are primarily concentrated in Turkmenistan but also have significant populations in Afghanistan, Iran, Uzbekistan, and Kazakhstan. Deeply rooted in their cultural traditions, the Turkmen have a profound connection to livestock agriculture, which has shaped their way of life for centuries. Renowned for their resilience and bravery, the Turkmen have historically been nomadic herders, safeguarding the genetic diversity of livestock such as sheep, goats, cattle, horses, and camels. While a significant portion of the population has transitioned to urban settlements, many still embrace nomadic or semi-nomadic lifestyles, maintaining their ancestral practices of livestock rearing.
The Turkmen are particularly celebrated for their expertise in camel husbandry, owning the prized Aravana breed, a camel variety known for its exceptional milking capabilities. This breed is integral to the production of Chal and other camel milk products, which are not only dietary staples but also symbols of cultural identity and heritage.
Challenges Facing the Turkmen Community
Despite their rich traditions, the Turkmen community faces numerous challenges in preserving their way of life. Rapid urbanization, climate change, and economic pressures threaten the sustainability of nomadic livestock farming. Additionally, the younger generation’s migration to cities in search of modern opportunities risks eroding traditional knowledge and practices. Efforts to document and promote these traditions, alongside sustainable development initiatives, are crucial to ensuring the survival of this unique cultural heritage.
The Way Forward: Preserving Traditional Milk Products
Traditional milk products like Chal are more than just food; they are a testament to the ancient wisdom of livestock-rearing societies worldwide. These products are not only highly nutritious but also environmentally sustainable, boasting zero carbon and greenhouse gas footprints. Their production methods, passed down through generations, reflect a harmonious relationship between humans and nature.
As global interest in traditional and functional foods grows, there is an opportunity to celebrate and preserve these culinary traditions. By sharing knowledge about regional milk products like Chal, we can foster greater appreciation for the cultural and nutritional value they offer. We invite you to share stories about traditional milk products from your region, contributing to a global dialogue on the importance of preserving these invaluable heritage foods.
References
Konuspayeva, G., Faye, B., & Loiseau, G. (2011). The Challenge of Camel Milk Preservation in Traditional and Modern Societies. Journal of Camel Practice and Research, 18(2), 1-10.
Alhadrami, G. A. (2003). Camel Milk: A Potential Source of Probiotics and Functional Foods. Emirates Journal of Food and Agriculture, 15(2), 1-6.
Farah, Z. (1996). Camel Milk: Properties and Products. Swiss Federal Institute of Technology, Zurich.
Yagil, R. (1982). Camels and Camel Milk. FAO Animal Production and Health Paper, 26.
Faye, B. (2015). Role, Distribution, and Perspective of Camel Breeding in the Third Millennium Economies. Emirates Journal of Food and Agriculture, 27(4), 318-327.
Raziq, A. (2011). Camel Milk: The Desert’s White Gold. Journal of Animal and Plant Sciences, 21(2), 239-241.
In conclusion, Chal is more than a beverage; it is a symbol of the Turkmen people’s enduring connection to their land, livestock, and traditions. As we look to the future, it is imperative to support communities like the Turkmen in their efforts to sustain their cultural practices while adapting to the challenges of a changing world.
In a world increasingly focused on ethical sourcing and sustainability, camel bones emerge as a valuable and eco-friendly resource, offering a viable alternative to elephant ivory. Their durability, density, and aesthetic resemblance to ivory make them a prized material in artisanal crafts, reducing the demand for elephant tusks and contributing to wildlife conservation efforts. Beyond craftsmanship, camel bones serve diverse roles in nutrition, medicine, and agriculture, reflecting the ingenuity of cultures that have long embraced their multifaceted applications. This article explores the various ways camel bones are utilized, highlighting their cultural significance, functional benefits, and environmental impact.
Tasbeeh made in Africa from Camel bones
Artisanal and Spiritual Craftsmanship
Renowned for their durability, density, and smooth texture, camel bones are a prized material in traditional craftsmanship. Their resemblance to ivory makes them an ethical alternative in regions where elephant ivory trade is restricted.
Jewelry: Skilled artisans carve camel bones into rings, pendants, and beads, polishing them to achieve a lustrous finish. In Islamic traditions, bone beads are used for Tasbih (prayer beads), prized for their longevity and tactile comfort.
Decorative and Utility Items: Intricately designed boxes, knife handles, and figurines showcase the material’s resilience, with well-maintained artifacts lasting over a century.
Spiritual and Cultural Artifacts: In many traditions, camel bone objects are believed to offer protection from negative energies and enhance spiritual focus.
Ornamental Elements: Used in buttons, inlays, and sculptural details, camel bone remains an integral part of heritage craftsmanship.
Beautiful necklace made in Africa from camel bone
Functional and Medical Applications
Camel bones have been historically used for practical applications due to their high density and strength.
Tools and Implements: They are fashioned into durable tools such as needles, knife handles, and spoons, particularly in desert and nomadic communities.
Bone Grafting in Medicine: As an alternative to porcine bone (which is restricted in Islamic contexts), camel bones are explored for use in surgical bone grafting and regenerative medicine.
Traditional Remedies: Ground camel bone powder is consumed as a natural source of calcium and is used in some traditional healing practices.
Nutritional Value: The Benefits of Camel Bone Broth
Camel bone broth is a nutrient-rich elixir, produced by simmering bones for up to 24 hours. This slow cooking process breaks down collagen into amino acids like glycine and proline, yielding a broth packed with proteins, antioxidants, and essential minerals such as calcium and magnesium.
Preparation Steps:
Boil cleaned bones in water with vinegar to enhance mineral extraction.
Simmer on low heat for 18–24 hours.
Strain and consume as a base for soups, stews, or as a standalone health drink supporting gut health and joint function.
A ring made from camel bone
Agricultural and Environmental Contributions
Camel bones contribute to sustainable agriculture through their transformation into fertilizers and biochar, promoting eco-friendly farming solutions.
Dicalcium Phosphate (DCP) Fertilizer:
Process: Bones are cleaned, sterilized, sun-dried, and ground into powder to create calcium-rich bone meal, enhancing soil phosphorus levels and boosting plant growth.
Usage: Ideal for flowering plants and vegetable gardens.
Biochar for Soil Enhancement:
Pyrolyzing (heating in a low-oxygen environment) camel bones produces biochar, a porous substance that improves soil water retention and microbial activity.
This method enhances soil fertility and aids in carbon sequestration, making it a sustainable choice for arid regions.
Cultural and Ethical Considerations
The utilization of camel bones exemplifies sustainable resourcefulness in arid regions, minimizing waste while supporting local economies. However, ethical sourcing remains paramount to ensure responsible use and ecological balance.
Knife hand made from camel bones
References:
IUCN Red List, Elephant Ivory Trade Regulations (2023).
Al-Makki, A., Islamic Artisan Traditions (Cultural Heritage Press, 2020).
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Camel milk is the gift of the nature and superfood of the desert
Introduction
The rise of antibiotic-resistant bacteria, commonly known as superbugs, has emerged as one of the most significant public health threats of the 21st century. While much focus has been placed on the dangers of these resilient pathogens, an equally concerning issue is the depletion of microbial biodiversity within the human body. This article explores the underlying causes of antimicrobial resistance (AMR), its impact on global health, and potential solutions, including dietary interventions such as camel milk.
The Rise of Antimicrobial Resistance (AMR)
Antibiotics have been instrumental in modern medicine, effectively treating bacterial infections. However, their overuse and misuse—especially in healthcare, agriculture, and food production—have led to the emergence of antibiotic-resistant bacteria. According to the World Health Organization (WHO), AMR could result in over 50 million deaths annually by 2050 if left unaddressed (O’Neill, 2016). Studies indicate that regions such as South Asia, South America, and Sub-Saharan Africa are disproportionately affected due to inadequate healthcare infrastructure and excessive antibiotic use (Laxminarayan et al., 2013).
The Role of the Microbiome in Human Health
The human body harbors approximately 100 trillion bacteria, forming a complex microbiome essential for immune function, digestion, and overall health (Sender, Fuchs, & Milo, 2016). This microbiome has co-evolved with humans over thousands of years, maintaining a delicate symbiotic balance. However, frequent antibiotic use disrupts this balance, reducing microbial diversity and weakening the immune system. Consequently, while harmful bacteria develop resistance to drugs, beneficial bacteria that support immunity and digestion diminish.
Fresh camel milk from the naturally grazing camel
The Impact of Antibiotics in Food Production
A significant contributor to AMR is the widespread use of antibiotics in food production systems, including dairy, poultry, and livestock farming. Antibiotics are often used to promote growth and prevent disease in animals, leading to antibiotic residues in meat, milk, and other products consumed daily (Van Boeckel et al., 2015). This indirect antibiotic intake exacerbates resistance and weakens the natural microbiome. A complete ban on non-essential antibiotic use in agriculture could be a crucial step in mitigating AMR.
Camel Milk: A Superfood Against Superbugs
One promising solution to restoring microbial balance and combating AMR lies in natural dietary interventions. Among these, camel milk stands out as a potent superfood with unique antimicrobial properties. Research indicates that camel milk contains lactoferrin, an iron-binding protein known for its antimicrobial and antiviral properties (El-Agamy, 2009). Lactoferrin acts as a “microbullet,” targeting bacterial and viral infections while promoting the growth of beneficial gut bacteria.
camel consuming thorny cactuses in Somali Region of Ethiopia
Additionally, camel milk is rich in vitamin C, an essential nutrient that strengthens immune function and helps combat infections (Yagil, 1982). Its probiotic content supports gut microbiota, reinforcing the body’s natural defenses against harmful pathogens. By incorporating camel milk into daily diets, individuals may enhance their immune resilience and counteract the adverse effects of antibiotic overuse.
Conclusion
Superbugs represent a serious global health crisis, exacerbated by excessive antibiotic use and a weakening of the human microbiome. While regulatory measures, such as limiting antibiotics in agriculture, are essential, dietary interventions like camel milk may offer a natural and effective way to restore microbial balance and strengthen immunity. A multi-faceted approach—including policy changes, improved healthcare practices, and dietary adjustments—will be crucial in overcoming the superbug challenge.
References
El-Agamy, E. I. (2009). The challenge of cow milk protein allergy. Small Ruminant Research, 82(1), 1-9.
Laxminarayan, R., Duse, A., Wattal, C., Zaidi, A. K., Wertheim, H. F., Sumpradit, N., … & Holmes, A. H. (2013). Antibiotic resistance—the need for global solutions. The Lancet Infectious Diseases, 13(12), 1057-1098.
O’Neill, J. (2016). Tackling Drug-Resistant Infections Globally: Final Report and Recommendations. The Review on Antimicrobial Resistance.
Sender, R., Fuchs, S., & Milo, R. (2016). Revised estimates for the number of human and bacterial cells in the body. PLoS Biology, 14(8), e1002533.
Van Boeckel, T. P., Brower, C., Gilbert, M., Grenfell, B. T., Levin, S. A., Robinson, T. P., … & Laxminarayan, R. (2015). Global trends in antimicrobial use in food animals. Proceedings of the National Academy of Sciences, 112(18), 5649-5654.
Yagil, R. (1982). Camel milk and its unique properties for human health and nutrition. World Animal Review, 39, 1-6.
If global policymakers are serious about addressing the challenge of climate change and future food security, they must think outside the box.
Camel ensures food security
Let us make the ancient megafauna’s homeland significant again with enormous herbivores, particularly camels. Why especially camels? Camels are food security livestock in the face of climate change, and they represent humanity’s future hopes.
Extinction of megafauna
Human activities triggered the extinction of great herbivores in America and Australia approximately 50,000 and 13,000 years ago, respectively.
The extinction of the majority of the world’s megafauna (often defined as animal species with body weights) happened between the late Pleistocene and the early Holocene, resulting in a global collapse in faunal density and diversity. The extinction had a significant impact on the succession of flora and fauna in ecosystems, as well as the regime shift of previously established animal relationships.
There are already feral large herbivores in both areas, including camels in Australia. Unfortunately, there is an extremely bad management policy for feral camels. Shooting is not management, but rather the loss of a valuable resource. Camels can be handled as a possible source of food security rather than a burden or waste. The camel has evolved dramatically over the last 50 years and now possesses the world’s largest camel herd (approximately 1 million).
The best thriving and sustainable large herbivore—the camel
Aside from camels, America has a diversified array of huge herbivores. The aridlands of both regions can be transformed into a camel paradise, providing a conducive habitat for the extremely valuable and sustainable big herbivores known as camels.
With the help of camels, we can transform this land into a food basket for future generations. It will also benefit ecosystems and reduce the probability of fire hazards.
What is the primary concern—the superbug or a deficiency in natural immunity? In my hypothesis, the greatest issue is not only the superbug but the weakness (narrowing biodiversity and population loss) of a healthy microbiome in our bodies. The continuous overuse of antibiotics shaped the resistant microbes, which are called superbugs.
Antibiotic and drug-resistant “superbugs” have been a long-standing concern among scientists and health professionals. Antibiotics target infection-causing bacteria, but they can also kill beneficial bacteria (the human body has approximately 100 trillion). Superbugs or antimicrobial_resistance (AMR) could kill more than 50 million people worldwide by 2050. Some studies have emphasized the devastating effects of AMR on global health and economies, particularly in South_Asia, South hashtag#America, and Sub-Saharan Africa.
For thousands of years, the human body has evolved alongside the microbiome, forming a symbiotic relationship. Such symbiotic relationships maintain our health and safety. This situation is evolving into a complex two-pronged issue, with bad bacteria becoming resistant to antibiotics and good bacteria disappearing. What are the solutions? Antibiotics should be completely banned, especially in food production systems (dairy, poultry, cattle, and agricultural production). We ingest antibiotic residues/debris in food and consume it at least three times every day. To overcome this difficulty, we must first evaluate our food production system before moving on to subsequent phases.
Yes, superfoods such as camel milk can conquer the superbug challenge, but why? Because camel milk has a magical microbiota, it can act as a seed for a healthy microbiome (probiotics), fortifying and revitalizing the gut microbiome. A healthy gut environment fosters a strong and crucial interaction with the mind while also providing overall health and happiness to the body. Also, Camel milk contains lactoferrin (the magical microbullets), which destroys infections, especially viral & bacterial attacks, and boosts human health. Camel milk is high in vitamin_C, which is regarded as an anti-infectious nutrient in the human diet.
Because my family is from an agropastoral agricultural community, I have somehow worked in agriculture and animal farming since I was a young child. Having a passion and bond with livestock is unique. In 1992, I enrolled in the graduating program for animal production. As you are aware, the graduate program has set course requirements and topics. Nevertheless, the topics most interested me were policymaking, livestock grazing, genetics and breeds, and food security. I researched feed resources and examined various plants that livestock grazed on during my postgraduate research program. At that time, I was aware of the many plant species and how various livestock species liked them with different intensities. The amazing camels drew my interest in the first place since they are able to thrive in harsh environments and eat plant varieties that other animals ignore. After completing my MSc program, camels became a more interesting subject to me. I decided to carry out more research and learn as much as I could about camels.
Interest in camel milk and PhD Research
I enrolled in a PhD program at the university and began researching various facets of camels. I learned about camels through long walks, hot days, drylands, prickly and thorny/woody vegetation, and the desert. I once more began walking with camels, traveling with nomads, and learning about camels’ importance in camel communities’ lives. I conducted extensive fieldwork on vegetation that the camels find appealing. I learned a great deal about ethnobotany from the elders, and I also gained an understanding of ethnoecology regarding the habitats of the camels.
My Professional Camel Journey
I became even more eager to learn more about camels because of their incredible power and the things they produce, particularly milk. Camel’s milk saved my life from a severe infectious disease. I then shifted my attention to camel milk in an attempt to learn more about its potential for milk production as well as how it might treat complex illnesses and rid the body of toxins. Since the previous 20 years, I’ve been primarily working with camels, particularly milk. I’ve given several seminars throughout the world and shared my knowledge with academics and researchers. Now that I understand the full strength and value of camels, I am certain that they are true food security animals, providing food production in extremely hard climate conditions. The link below will take you to my work and ideas, which I wrote and shared from time to time. I expect to have extremely positive comments from your kind honor.
The CMB is the camel manure ball. They are made in different designs and sizes. They are amazing and rich sources of microorganisms, nutrients (NPK), and moisture for the germination of seeds.
What are the ecological functions of CMB?
The CMB is Mother Earth’s gift that comes from camels. It is a package of seeds containing nutrient-rich components that harbor a wide variety of microorganisms (diverse microbiomes) that enrich the soil and nurture the seed during and after germination for at least 3 months.
How does CMB disperse the seeds? The CMB features a distinctive design and shape. It has up to 37% moisture when fresh. The CMB gets dry in a few days but still sustains some moisture inside the ball to help in the germination and sustenance of the seed.
What type of seeds are spread
The CMB travels great distances, rolling and blowing in the desert with powerful strong winds. Almost all types of seeds (of the plants found in the ecosystem) are hidden in the CMB.
The seeds of plants found in the desert typically have hairs and wings that allow them to fly, but other species, such as Acacia, Prosopis, Zizyphus, etc, have rounder, heavier seeds that are unable to fly and blow with the winds easily. interestingly the trees of such seeds are highly desirable to camels.
The CMB then disperses these seeds since it is lighter and made to roll or fly with the wind more easily. If the camels are kept at an appropriate density, the camel can be a tool in seed dispersal, and soil enrichment.
In conclusion, camel manure (CMB) is an untapped precious resource which is not been properly utilized so far. The visionary and innovative opinion in Gulf countries, especially the UAE can bring silver sliding into the clouds and may find ways to use this precious resource for the agricultural development and nature conservation of the region. Also, the research institutes of the region should come forward to chalk out projects on the exploring true worth of camel dung. For more reading, please click the link. https://arkbiodiv.com/2016/02/02/camels-dungzfrom-waste-to-a-worthwhile-farming-agent
Yes, it is a sign of good management to shear camels and to prevent mange and other skin diseases. Yes, it is hard work, but the camel pastoralists in different parts of the world, especially Great Thar Desert do it communally. Some cameleers shear their camel from a killer camel barber to make it attractive for ceremonies.
Is it easy and feasible?
The large herds and the semi-intensive camel farms (dairy) are a bit difficult at the moment. But I suggest to shear, especially the hump area. The calves must be sheared as they are very prone to ticks and hide in the hump and neck area hiding in the hair. If your camels are well trained and they know the commands of their human colleague, then it is good to sit the camel and shear the dense wool keeping them less susceptible to the tick’s infestation.
There are huge differences in wool quality depending on species, age, and body parts. Dromedary wool is difficult to use in clothing as it is short and scratchy. I think using part of it for mulching is a great idea.
Collection of camel hair is a painstaking task, from gathering the herd, and restraining the camels to shearing and collection and everything in between. This difficult process comes at a cost, and hence will only make economic sense if it’s used in an application that can absorb this high cost.
Does the camel wool shed naturally?
Yes, camel sheds its wool naturally. Camels shed their hair naturally Every year, without fail, between spring and summer. Usually, the camels manage their wool naturally but in semi-intensive care keeping camels in congested environments leads to problems, especially ticks and blood parasites, so shearing helps.
Beautification of camel fur
In Pakistan, especially Sindh and Punjab (The Great Thar desert and adjoining parts), the designs are made on camels. Some days are very important like Eid-ul-Azha) for such activities. The camel barber charges about 15 USD for one camel.
The camel wool is an important product. Among the Old-world camels, the dromedary has mostly coarse wool (tent & rope and Bisht wool), except the camels in very cold areas (having more fine wool, especially the calves). Tent & rope and Bisht wool meaning, the wool is mainly used for making tents, ropes, and Bisht (mostly by nomadic people).
Camel Day Invitation by Alain Farms for Livestock Production
If you are in Alain, it is the best opportunity to visit the Camel Farm and the camel milk processing factory. We have a great event organized by Alain Farms for Livestock Production to celebrate World Camel Day. I invite you to please attend this important event. #camelday
Here are the major ideas I discussed in my discussion at the online seminar held by the Cholistan University of Veterinary and Animal Sciences in Bahawalpur, Pakistan, concerning camel milk. Although the topic of the conference was camel udder health, I chose to concentrate my discussion on the state and future of camel milk in Pakistan.
Poster of the camel conference in Bahawalpur, Pakistan
The main points of my talk
Pakistan is home to the world’s best dairy camels, such as Brela, Kharani, Lassi, Sindhi, and more
Pakistan has enough camels—above one million
The cameleers’ communities are still interested in the camel profession
Pakistani camels enjoy the highest level of welfare and well-being; they are kept by cameleers as their family members
Pakistani camels still have the facility of grazing; they produce very healthy milk enriched with a diversity of phytochemicals
Awareness about camel milk’s therapeutic power is increasing and many people are shifting to camel milk for health reasons
Some pastoralists move with their lactating camels and sell fresh milk to consumers directly near urban hubs
The camel milk business is mainly run and regulated by woman pastoralists
In some parts of the country, families are adding lactating camels to their family livestock; now you can see she-camels in the barn with cows and buffaloes
Some semi-intensive camel farming (small-scale) is being initiated to produce milk for urban hubs like Karachi and Lahore
Some small organizations are collecting milk from the pastoralists and selling it to consumers
The author, Dr. Abdul Raziq Kakar, is speaking at the conference
Investment opportunities and sustainable development
Camel milk channelization: milk collected from the cameleers and safely delivered to the consumer. A clear and safe value chain will bring great success to such projects.
Export of high-yielding camels instead of live camels: instead of selling live lactating/dairy animals, it will be the best choice for many reasons to sell the live embryos of the elite camels for dairy purposes. It will generate jobs at the country level and bring foreign exchange in return for genetic resources (camel embryos). However, such work must be performed under a policy/regulation to protect the proprietary rights of the camel herders as the custodians of the genes. Many farmers in different parts of the world are interested in camel dairy genetics from Pakistan.
Camel as a family dairy animal: We should support and develop the camel as a family dairy animal. It takes little effort and awareness-raising training to convince the livestock keepers to adopt the camel as a family dairy animal. The author has already worked on this idea, and there has already been some success, especially in Balochistan.
No to food export policyand corporate farming: All food items, including camels (live or meat) and camel milk, should not be allowed to be promoted and used as a source of foreign currency earnings. Corporate farming and food exports are not suitable for countries like Pakistan, where ordinary people are facing a food shortage.
Constraints and Challenges
The constraints can be divided into 3 main categories
A. Shrinking grazing areas; sadly, this is a very painful fact about the present situation in the country. The demand for land is very high and there are no regulations to protect the grazing rights of the pastoralists. All government projects, conservation parks, corporate farming, land allotments, etc. are materialized on historical grazing lands. There is no policy or organization to protect their rights.
B. No policy-level support; There is very little or zero support to the pastoralists, small and medium farmers, especially the camel keepers. The issue is not only the grazing land shrinkage but also the lack of support in marketing the camel products.
C. The camel export: Camel is exported illegally; it is not recorded and not regularized, and the middleman is earning the major profit, not the farmers. Nobody knows what is going on. This area needs policy support to help in the controlled export of camels, but the profit should go to the cameleers so that the camel profession further flourishes and develops.
D. Milk Marketing and Channelization: As mentioned above, there is no support for the cameleers at any level in the country. The pastoralists strive at their capacity and level to sell the camel milk. Support in milk channelization will be a great breakthrough in the camel marketing area. I then witnessed 3 very successful camel milk channelization stories in Mongolia, Ethiopia, and Oman, I was the consultant for the projects.
Conclusion
Due to its exceptional ability to withstand weather-related disasters, camels are the greatest option for food security in the event of climate change. Camels are being used by pastoralists in various areas, particularly in Africa, to replace cattle. The camel is the most valuable livestock in Pakistan, which is in the red zone for climate change and needs to meet its food security goals. All that camel keepers need is policy assistance to bolster their industry and lay the groundwork for a sustainable means of subsistence.
Before being crowned one of Arabia’s’ most influential Arabs, Shihab used to wear a lab coat, leading cancer research at DAKO Industries. For 3 years, Shihab tried to develop monoclonal antibodies that can cure cancer, and failed, but it was also during her time as a researcher for the pharmaceutical giant that the Cambridge graduate first struck gold. “One day, a Bedouin man came by my office, and we were talking, and he told me that his daughter was cured because she only drank camel milk,” she recounts. “So I tell my professor, who is also the director of Cambridge University’s Institute of Biotechnology, about the encounter and how I’m curious to know more about the therapeutic properties of camel milk, so he encourages me to study it.”
My friend and fellow camel scientist and herder, Dr. Piers Simpkin, shared a video of his camels painted with fake eyes to protect them from lions. Some of his best camels were hunted by lions this year. According to Piers, it was not his idea, but he saw it on the cattle on a neighboring ranch and did some research on it in Southern Africa.
Looking Forward
I can’t wait for the results and outcomes. I’m in contact with Dr. Piers, as soon as I hear good news, I’ll let you know.
Hoor or Hur breed is good for milk (7–10 liter/day)
Ayden breed (multi-purpose breed)
Gheelab (riding, transportation, and work)
Agawayn is good for milk 4 to 7 kg/day (longer lactation)
Layro (multi-purpose breed with a milk average of 2-4 kg per day
More than 90% of camels are in the pastoral system and the rest the semi-intensive (mainly for milk in the peri-urban regions).
Drought and Disease Tolerance Score (DDTS)
I have worked with traditional livestock breeds in different parts of the world, especially the livestock cradle (Balochistan province of Pakistan). Have documented native livestock breeds based on their qualitative traits such as drought & disease tolerance (DDT), drought & disease tolerance compensatory ability score (DDCS), consumer demand, liveability/survivability, adaptability, mothering ability, etc. The most important and practical qualitative traits are given a score (1-5) as 1 is the lowest/weakest and 5 is the highest/strongest.
Mauritanian camels
There are two “breeds” (?), rather varieties as nobody has studied them: those in the East, where there is some vegetation, and they are tall and heavier than those in the West where the land is more arid and salty. Here they are short and light. People here say that those camels in the East eat too much and need a lot of water, while the Western camels are much more thrifty. Even so, the commercial milk sellers buy camels from the East and feed them and water them here, either together with their small camels if they are camel-owning families, or on their own if they are just business people.
In extensive conditions, nobody knows how much milk the camels yield, since practically all the milk is left for the calf, and growing calves to sell is more important than drinking milk, particularly when there is no alternative feed. In the intensive milking-for-selling conditions close to towns, the camels that get pasture plus feed and enough water yield an average of 3 liters per 24 hours In our experience; It is very hard to get information from herders because they are afraid of the evil eye. That said, some camels yield much more than that, and in Nouakchott, they are milked three times a day and gove more. When asked how much milk a camel can actually yield (an abstract, theoretical question) they all know camels that can give 10 to 12 liters a day.
Sudani camel breeds
As a country, Sudan has reported the largest camel breeds in Africa.
Located among the terrain of the American Southwest, there’s a resilient survivor known as Larrea tridentata, or more commonly, creosote. This remarkable plant has adapted to its harsh environment in fascinating ways. In this blog post, we’ll explore the incredible adaptations and curious facts that make creosote a true desert enigma.
