World Camel Day Celebrated on July 22: The Nutritional Benefits of Camel Milk and Meat

The world celebrates today, July 22, as World Camel Day—an annual occasion to highlight the importance of camels, their cultural and economic heritage, as well as their vital nutritional role.

Nutrition specialist Abeer Abu Rajili from Diet of The Town clinic shares with readers of "Nadormagazine" the important health benefits of camel milk and meat, which many may not be aware of.

Is camel meat beneficial?

Camel meat is lower in fat compared to other red meats, meaning it contains less saturated fat. Therefore, it can be consumed in moderation by people with heart conditions or high cholesterol.

It is rich in iron, which is very helpful for preventing and treating anemia, especially in women.

It is an excellent source of zinc, which boosts the immune system, speeds up wound healing, and promotes healthy skin.

Some scientific studies recommend it for diabetic patients because it helps improve insulin response and regulate blood sugar levels.

Rich in protein, camel meat supports muscle maintenance and growth, tissue regeneration, especially for those who exercise regularly, and promotes a quick feeling of fullness.

It contains vitamin B12, important for nervous system health and red blood cell formation. It also has natural antioxidants that fight harmful free radicals causing diseases.

Tips from nutritionist Abeer before consuming camel meat:

• Eat camel meat in moderation, as it is still a type of red meat.

• Cook camel meat thoroughly to avoid potential bacteria or parasites.

• If you have gout or high uric acid levels, consult your doctor before eating camel meat to know the safe quantity.

What are the benefits of drinking camel milk?

Camel milk serves as a fundamental nutritional source for many populations due to its rich nutritional profile and medicinal properties.

It is rich in protein, especially B vitamins, vitamin C, and minerals such as iron, zinc, calcium, and potassium.

Camel milk is also rich in niacin, essential amino acids (valine, leucine, phenylalanine), unsaturated fatty acids, antimicrobial agents (lysozyme, lactoperoxidase, lactoferrin), prostaglandins, and insulin.

One of its standout features is low lactose content, making it suitable for people with lactose intolerance. It contains enzymes and antibodies that boost the immune system and help fight viruses and bacteria.

Some scientific studies have shown that camel milk helps lower blood sugar, as it contains insulin-like proteins that improve blood sugar levels and insulin resistance.

It is easily digestible, benefiting the digestive system by supporting good bacteria and fighting infections.

Camel milk contributes to the treatment of tuberculosis, diabetes management and prevention, general fatigue, stomach ulcers, liver diseases, respiratory disorders, childhood diarrhea, gallstones, and various neurological disorders.

Tips from nutritionist Abeer before drinking camel milk:

• Only consume pasteurized camel milk, meaning it should be sterilized or boiled well to avoid infection.

• You can use camel milk to prepare light homemade desserts like rice pudding, muhallabia, custard, and more.

• If you have never tried camel milk and are worried about the taste, it is similar to raw cow’s milk but less fatty. Its flavor may be slightly saltier due to high mineral content and sometimes a bit sweeter if the camels graze on green pastures.