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FAQ's

It is best to be cow's milk / casein free to Maximize the benefits of camel's milk.

Thaw the camel milk completely before removing any from the container for best consistency throughout the camel milk.

For faster thawing (Our preferred method): Place bottle of camel milk in a bowl of cool water. Agitating it frequently while thawing helps reduce the possibility of separation.

Once thawed, enjoy a good cold drink of Camel Milk!

Promptly place what you do not use then in coldest spot in the refrigerator till your next use.

Question: Does the baby camel not need the colostrum? Why do you deprive the baby camel from the colostrum by selling it?


Answer:

Thanks for any and all concern for the ethical treatment of animals especially the amazing camel! 

As a camel farmer we can only collect milk from a mother with a baby on its side unlike cows where the baby is pulled off and bottle fed and there is no connection with the Dam.

So this means the health of the baby camel is of great importance to the farmer as a dead baby camel means no milk for the farmer.

The babies stay in contact and stay bonded to the mother the entire length of the lactation which can be up to 2 years, this is a quality of life for a baby animal unparalleled in the wild or any other domestic comparison. We as the farmer do not collect colostrum from every camel instead we evaluate every camels supply and needs of the baby, this translates to the farmer collecting colostrum from 2 out of 3 births on average, the amount of colostrum collected will also vary greatly from camel to camel when it is collected.

We as farmers keenly recognize our need to work with nature and its rich resources and inspire to respect its limits and boundaries of nature for the enhancement and quality of life for all of Gods creation which mankind is the crown jewel.



Question:Is pasteurized camel milk as beneficial as raw camel milk?

Answer:

The Effects Heat Pasteurization on Camel’s Milk.

Barry Smeltzer·Friday, March 31, 2017

I am writing an article for publication that goes into much greater detail the beneficial nutrients, proteins, and immunoglobulins in camel’s milk. There has been some debate over the effects of Pasteurization on Camel’s Milk and I will share some of the literature and my experience in treating hundreds of children (and adults) with Camel’s Milk. There is a growing opinion that there is negligible difference between pasteurized and raw camel milk in its potential medical benefits. It is both my opinion and that of Dr. Reuven Yagil (most documented researcher on Camel Milk in the world) that there is substantial loss of benefit of Camel’s milk when it is put through the pasteurization process. (Yagil IMAJ 2013)

It has been well documented the beneficial nutrient profile of Camel’s Milk. (Hatmi et al,2015) (Zibaee 2015) From the high amount of Vitamin C, B vitamins, and iron to the protective proteins (Lactoferrin, Lysozyme, Peptidoglycan Recognition Protein, and Lactoperoxidase) and insulin, the nutrients in camel’s milk can make a significant change in the antioxidant status, gut lining, and blood sugar regulation. (Jilo 2016) This has shown significant benefits in conditions like autism, allergies, inflammatory bowel disease, diabetes, and chronic infections. (Mullaicharam 2014) If that were all that Camel milk did for the body, it would be an amazing superfood that would have benefits, but that is simply half the story. The factors that separate Camel milk from all of the others is in its amazing immunmodulating and microbiome regenerative ability. Camel milk is full of microbiome healing probiotics including Lactobacillis Plantarum, which has been documented to reduce the incidence and severity of leaky gut syndrome. (Petrof 2009) (Liu 2010) Most importantly, however, is the high amount of immunoglobulins in the milk. Twice the number of immunoglobulins even then breast milk. (Jilo 2016) In addition to the high amount, the structure of Camel immunoglobulins (IgG) is vastly different then human immunoglobulins. Camel IgG lacks the light chain (VL) immunoglobulins and is left with only the very heavy (VHH) chain immunoglobulins to form the IgG. This difference reduces the size of the immunoglobulin to 1/10 the size of the human immunoglobulin. They have been renamed Nanobodies. This difference allows the Camel IgG (CIgG) to easily pass through the intestinal wall into the blood and possibly passes through the BBB to the immune system in the brain. (Rissiek 2014) Nanobody technology is so promising that the pharmaceutical company Ablynx has received over $125 million dollars to produce synthetic versions to transport specific drugs for different pharmaceutical companies. (Ablynx)

This is where pasteurization is problematic. Pasteurization involves heating the milk to a certain temperature 80-100 degrees C over a specific amount of time to kill all potential pathogens before packaging. Camel milk, due to its high amount of lactoferrin, is more resistant to heat pasteurization then other milks. This also allows raw camel milk to stay on a shelf in higher temperatures without spoilage due to the high antimicrobial effects of the lactoferrin and lysozyme on potential pathogenic bacteria that may be in the milk. Pasteurization, however, diminish the amount and effects of the protective proteins and vitamins in camel milk, just not completely. It has a devastating effect, however on the beneficial probiotics and the immunoglobulins in the milk. The effect of even low temperature (65 degrees C) pasteurization on the denaturing of the CIgG is over 70%. (Akazawa et al.) This reduces the immunmodulating and gut healing effects of Camel milk to negligible levels.

In the study done by Ayadi and Eliamin in 2013 on Camel milk as a potential therapy as an antioxidant in Autism Spectrum Disorder, they demonstrated no difference between raw and pasteurized milk on the effects on the antioxidants Glutathione, SOD, and myeloperoxidase. (Ayadi 2013) I do not disagree with their conclusions, however, the study is looking at very specific criteria over a very short period of time. In my experience and when looking at the details, what could be accounting for the improvements in antioxidant levels could be the preservation and higher bioavailability of Camel milk vitamins and minerals in both the raw and pasteurized milk. The relative short period of time that the milk was consumed could account for the initial elevation in Glutathione, SOD, and myeloperoxidase due to the increase in antioxidants from the milk, therefore taking the burden off of the body’s own antioxidants and allowing the levels to rise. This can also have an antinflammatory effect initially, which may also account for the improvements in CARS (Childhood Autism Rating Scale.)

What is not discussed in any detail in the paper are the effects on the immunoglobulins, probiotics, and protective proteins. The beneficial effects on gut healing, cognition, and immunoregulation (better immune function, less allergies) were not assessed. That is where the effects of pasteurization will reduce the benefits of the milk. The length of time may also have had an effect as a longer period of time may have shown that the pasteurized milk vitamin and mineral benefits would have plateaued, whereas the raw antioxidant benefit may continue as there is no drop off in activity.

In summary, with all of the potential benefits that are seen with camels milk, it is imperative that it is kept in its raw form to maximize the benefits. It is both my experience and the opinion of Dr. Reuven Yagil to use Camel’s milk in its raw state. If it is available, I recommend getting a high quality raw milk for the full benefits of the immunoglobulins in addition to the proteins and minerals. If it is not available, however, low heat, then high heat pasteurization in that order is still a beneficial milk because of the antioxidant and bioavailability of the Camel’s milk. (Jilo 2016) By choosing raw, however, it will show that it is much more then just great milk, it is what has given it its name of the “White gold of the desert.”



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