Benefits

Camel and calf

A Super Food

Camel milk is a natural source of nutrition with unique advantages that set it apart from other milks. It is allergen-free, making it safe for children and adults with dairy sensitivities, and gentle on digestion thanks to lower casein levels, a unique protein structure, and tiny fat globules that support smoother digestion.

It is also nutrient-rich, providing copper and zinc for immunity, iodine for brain health, and calcium and magnesium for strong bones and muscles. With 50% less saturated fat and only 70% of the lactose found in cow’s milk, it is better tolerated by those with lactose intolerance, diabetes, or obesity.

Its infant nutrition potential is significant, being CMPA-free, closer to human milk, and easy to digest, making it an excellent option for premium infant formula—a market Good Earth Dairy is developing.

With a mild, creamy flavour, camel milk is easy to enjoy in drinks, cooking, and cereals, while Good Earth Dairy’s award-winning cheeses and kefir are virtually indistinguishable from cow’s milk products. Altogether, Good Earth Dairy delivers a superior, ethical, sustainable, and scalable alternative to traditional dairy.

Nutritional Benefits of Camel Milk
Officials at the Food and Agricultural Organisation of the United Nations have stated in the past that the issue of famine and starvation could possibly be significantly reduced with camel milk. Camel milk provides the vitamins and nutrients necessary for healthy human growth and sustenance. Camel milk is rich in calcium, magnesium, zinc, iron and contains three times more vitamin C, minus half the saturated fat of regular milk and most importantly is also delicious!
Pharmaceutical properties
There are proteins and other compounds unique to camel’s milk, and research is being undertaken in different institutions around the world to determine their pharmaceutical properties. Currently, there is research investigating the role of some of these unique compounds in the management of gastrointestinal health, diabetes, auto-immune conditions and other conditions.
Gastrointestinal health
Lactoferrin is a milk protein found in humans, cows, and camels, known for its role in protecting against microbial infection and supporting immune and gut health. Studies show camel milk contains more lactoferrin than cow’s milk, with greater heat resistance — meaning higher levels remain after pasteurisation.
Auto-immune
Camel’s milk has been shown to benefit those with inflammatory bowel disease. The mechanisms of Inflammatory Bowel Disease are correlated to oxidative stress caused by an over-amplified immune response. Camel milk inhibits an enzyme related to the immune response.
Diabetes
A longitudinal study whereby diagnosed diabetics drank camel milk showed them needing to take less insulin doses from 34 times to 17 times a month. Further research is being conducted in reviewing the antibodies and an insulin-like protein which may have the potential to support treatment of type-1 diabetes.

Safe and Healthy to consume

Camels in a fenced area with a person interacting with them

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2. Roberto Ronald de Almeida, C. Camel Milk: Characteristics and perspectives for use in clinical practice. Rev Chil Nutr 2011, 38(2):211-218

3. Good Earth Dairy milk analysis on saturated fat

4. Embleton ND, Berrington JE, McGuire W, Stewart CJ, Cummings SP. Lactoferrin: Antimicrobial activity and therapeutic potential. Seminars in Fetal and Neonatal Medicine. 2013 6//;18(3):143-149.

5. Raei M, Rajabzadeh G, Zibaei S, Jafari SM, Sani AM. Nano-encapsulation of isolated lactoferrin from camel milk by calcium alginate and evaluation of its release. Int J Biol Macromol. 2015 8//;79:669-673.

6. Agrawal RP, Jain S, Shah S, Chopra A, Agarwal V. Effect of camel milk on glycemic control and insulin requirement in patients with type 1 diabetes: 2-years randomized controlled trial. Eur J Clin Nutr. 2011;65(9):1048.

7. Arab HH, Salama SA, Eid AH, Omar HA, Arafa E-SA, Maghrabi IA. Camel’s milk ameliorates TNBS-induced colitis in rats via downregulation of inflammatory cytokines and oxidative stress. Food Chem Toxicol. 2014 7//;69:294-302.