EC Nutrition

Camel milk is a superfood with special nutrients and therapeutic values. It contains insulin-like proteins and may be an effective alternative for insulin to treat type 1 and 2 and gestational diabetes. Camel milk may reduce blood sugar and required insulin doses about 30 - 35% in type 1 diabetes patients and prepare about 60% of the insulin in diabetic patients. This milk is a suitable hypoglycemic agent in improving long-term glycemic control in experimental animals and diabetic patients. The preservation of raw milk may be done by heat processing which have direct impacts on the nutritional and functional properties of milk proteins. The biological activity of proteins in processed camel milk at 75°C/30 min is higher than that of cow and buffalo milk. However, limited studies are present on the thermal effect on camel milk casein or whey proteins and anti-diabetes properties. The evidences shows that camel milk is safe without any side effects for long-term hypoglycemic effects in diabetic cases. It appears that more scientific studies are needed to confirm the efficacy of heated camel milk as a superfood on diabetes.

 Keywords: Camel Milk; Heat Processing; Diabetes

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