Camel Milk Revitalize and Enriched our Gut Microbiom

Why Gut?

The gut is not only a processing and storing unit of food but the microbiome in the gut synthesize our immune system. Our gut health is more important than ever before because of many reasons, the immune system is one of the prime importance as a strong & healthy immune system is now more critical because of diverse forms of infections around us. The situation is very challenging, all manmade which led to the present time calamatis of the climate change. http://camel4all.info/index.php/2020/09/08/our-food-and-gut-synthesize-our-immune-system/

So need a very strong and responsive immune system to safeguard our health from such infections. There are many good and local foods that can enriched our gut microbiome and one of the top important food is the camel milk. As, I’m working on the investigation and documentation of the camel milk properties in human health since a long time, I hereby share some very basic facts that can tell how the CaM is helping us in keeping our health intact.

Camel milk can be effective on Gut issues and digestion due to some reasons such as;

  1. Came milk containing a reasonable quantity of anti-inflammatory proteins like lactoferrin which protect our gut from the infectious microrganisms.
  2. Some molecules in camel milk as as antiviral and antibacterial (Lactoferrin, igG, lactoperoxidase, and Lysozyme etc.). Such unique proteins of camel milk inhibit pathogenic microbes, which ultimately enhance the digestibility and provide a healthier ecosystem to the gut microbiome.
  3. The antimicrobial proteins of camel milk can decompose helicobacter pylori bacteria in the stomach. This bacterium is one of the main cause of stomach ulcers.
  4. The camel milk is rich with the lactobacilus bacteria, especially in fermented products of the camel milk. Lactobacilus bacteria produces lactic acid and some molecules like bactriocins against pathogen bacteria, providing a very healthy ecosystem to our gut.
  5. The milk with such properties are the food of choice for the autistic kids to keep the digestive system calm and help in digestion of the milk product.

I mentioned the very important and relevent charecteristics of camel milk which provide a healthier option for our gut health. The detais will be provided and a comprehensive article later. Take this piece of work as a ‘FOOD OFTHOUGHT”

The soil health makes your gut health and the gut health engineers your whole health and happiness.

Dr. Raziq

How Camel Milk can be effective on diabetes?

Nowadays, the researchers following other suitable alternative treatments for insulin. Camel milk contains insulin like proteins, which does not form coagulum in the acidic media of stomach that can be an effective alternative for insulin. Camel milk improves the glycemic control and decreasing insulin resistance in diabetes condition. It is detected a high amount (about 52 U/L) of insulin  in camel milk, and using of camel milk in diabetes patients causes to reduce blood sugar and required insulin dose about 30%. Daily drinking of camel milk may meet about 60% of the insulin in diabetic patients. Camel milk improves other aspects related to diabetes such as obesity, inflammation, wound healing, and oxidative stress damages.

Therefore, camel milk and some its effective components influence insulin secretion by effect on the pancreatic beta cells and insulin receptor function in the insulin-sensitive tissues. Therefore it is as a potential therapy for controlling diabetes mellitus 1, high cholesterol level, liver and kidney disease, decrease oxidative stress, and improve wound healing. Camel milk lactoferrin has immune- modulatory effects on beta-cells of the pancreas and reduces insulin doses required in diabetes 1 and 2 patients.

Obviously, camel milk effects including; effect on insulin receptor function and signaling and glucose transport in the insulin-sensitive tissues; effect on insulin secretion by the pancreatic b-cells, via the survival, growth, and activity of the pancreatic cells ; negative modulation on the glucagon receptor

CHAL~ A Traditional Camel Milk Product of Turkmens’ Cameleers

Turkmen! A Traditional Nomadic Community of Central Asia

Turkmen is a native community of central Asia, predominantly live in Turkmenistan but a sizable number is also found in Afghanistan, Iran, followed by Uzbekistan and Kazakhstan. Turkmens are very traditional and have strong connections with the livestock and animal agriculture. They are a strong and long traveling nomadic clan of the Central Asia and the custodian of the precious sheep, goat, cattle and camel genetic resources. A major portion of the community is settled in the towns and some are in transition but still a sizable portion of the community still love livestock keeping in nomadic style. The community is practicing camel nomadism since ages and owing a very famous and good milking camel breed, the Aravan.

Importance of Camel Milk in Turkmen Community

The Turkmen Cameleer Nomads love camel and the camel milk. They, like other camel keepers of the world have their own traditional camel milk product called CHAL written in Turkmen is CALY.

Chal, the fermented camel milk production, traditionally prepared by Turkmen nomads.

The author reported this story from the Northeaster Iran, dominated by the Turkmen nomads. For more interest, one can read the country camel report of Iran, prepared by Mahnaz Salehi https://arkbiodiv.com/2016/06/19/the-multipurpose-camels-of-iran-world-camels-day/amp/

CHAL

The Turkmen cameleers use fresh camel milk to prepare Chal. It is actually a sour camel milk prepared traditionally. It is the same as Shubat in Kazakhstan. After preparation, it has white color like other milk products but having a strong sour taste. Chal is a summer staple food, the nomads eat bread while taking sips of the Chal. They think Chal is cold in nature and provide cold environment to the body from inside. The traditional cameleers also consider Chal as anti-infectious and vurucidal.

Also, a camel farm with the size of 500 Arvan camels is producing Chal, Agaran and cream with the brand name Gudratly önüm. https://business.com.tm/post/4301/turkmen-farm-supplies-fresh-camel-milk-to-consumers. So, it means that Chal is not only made by the Turkmen community but also prepared even at larger scale in Turkmenistan and Kazakhstan.

Making method

There are certain processes, which are considered as the major steps to make the Chal. The processes are given below in ensuing lines.

  • The fresh camel milk is sourced in a skin bag, mostly sheep or goat skin or a ceramic jar (a modernized container).
  • Add already soured milk (more old, more and more strong culture to make Chal). The sour milk maybe from camel or other livestock, mainly cow, followed by goat and sheep.
  • The mixture is stored in the container as mentioned above, get airtight, shaken to properly mix and store to get fermented.
  • In the meanwhile fresh camel milk is added on different intervals for the next 2 to 3 days. But the chal can be used after the 8 hours of fermentation, though more time means more stronger and delicious Chal.
  • Camel milk fermentation needs longer time period then the other milks, i.e. the cow milk needs 4 hours to be fermented but for the same amount the camel milk needs double time, 8 hours at 30 centigrade temperature.
  • If the weather is cooler, then it needs more time to be fermented as camel milk needs more than 72 hours at 10 C temperature to be fermented.
  • If strong and highly sour milk is used for fermentation, then a thick layer appear on the surface of the Chal, which is known as AGARAN (fermented fat).
  • After the removal of the AGARAN, the leftover is called as Chal which is also called DOUGH in Persian.
  • But if we want it be sourer and more tasty we can leave it again for 4 or 8 hour s in 20 to 25 c to be more carbonated.
Turkmen Cameleers with their famous Aravan Breed

This fermented product of camel milk is very beneficial for gut and colon health; reduce cholesterol and high blood pressure and even it has anti diabetes effects. Also, like mentioned above, the nomadic community believe that it works as anti-infectious and antiviral. https://camel4milk.wordpress.com/2016/05/02/value-of-camel-milk-in-central-asian-traditional-medica/amp/

You can see the composition of plain camel milk and Chal which will give you more clarity about the value of the Chal. The link is provided here to know further about the Chal. https://en.wikipedia.org/wiki/Chal

Why the Camel Milk is Anti-Infectious or Immunity Booster?

Traditionally, camel milk had been using for the cure of complex ailments in the long periods of the history. Now, the different scientific studies are being conducted and many are underway to explore the magic powers of camel milk and to find the molecules in camel milk which materializing the healing of different diseases.

Camel is very unique and special creature, blessed with very unique charecteristics. As the camel is unique and incredible, the same are the products of camel, especially the camel milk. Traditionally, camel milk had been using for the cure of complex ailments in the long periods of the history. Now, the different scientific studies are being conducted and many are underway to explore the magic powers of camel milk and to find the molecules in camel milk which materializing the healing of different diseases.

I hereby give some exemples of the precious molecules found in the camel milk which are incredibly work for the curing of the complex health ailments. One of the best example is the immunoglobulins. The immunoglobulins of the camel milk combat autoimmune diseases by strengthen the immune system, and can fight some bacteria like tuberculosis and protect the body from bacterial and viral infections.

Camel milk contains various protective proteins and enzymes which have antibacterial and immunological properties that strengthens the antibacterial & antiviral activities. Camel milk can enhance the cellular immune responses and inhibits the replication of virus’ DNA and recovers chronic, such phenomenon support in healing of hepatitis B.

The most important in the present scenario of immunity crisis is the lactoferrin. Lactoferrin of camel milk proved to be more potent (anti-viral) than human and cow’ milk. Also the antibodies of the camel milk are selective controller to virus systems; camel milk lactoferrin inhibits the entry of the virus into the cells and saving its consumers from the viral diseases.