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Why is camel milk the better choice for lactose intolerant people?

Lactose intolerance is a common digestive problem that affects around 30% of the population. People, diagnosed with lactose intolerance, are usually advised to avoid milk and dairy products - but completely removing those from your menu can be a challenging and unpleasant thing to do. Fortunately, there is an alternative to traditional dairy products and that’s camel milk.

Camel milk is widely consumed in in some parts of the world, such as Somalia, Mongolia and the UAE and is given predominantly to children in order to strengthen their immune system. In recent years, scientists have experimented with camel’s milk and successfully demonstrated its superiority to cow’s milk in patients with dairy allergies or lactose intolerance.

Because of its specific features, camel milk is a safer and healthier option for patients, suffering from lactose intolerance. A vast body of research suggests that acceptance of camel milk is excellent and doesn’t result in any undesirable side effects or reactions. Moreover, camel milk has been demonstrated to be especially good for children, suffering from severe food and milk allergies. Consumption of camel milk not only didn’t trigger a side effect, but actually helped the children recover fully from their allergies.

The main reason why camel milk is the better choice, if you’re suffering from lactose intolerance or milk allergies is that it doesn’t contain beta-lactoglobin - the protein, found in cow’s milk that causes allergic reactions. Camel milk is also healthier than cow’s milk, as it contains only 2% fat and the small percentage of lactose present in the milk makes it possible for patients suffering from lactose intolerance to digest it successfully. What makes it even more beneficial is that camel milk is rich in immunoglobulins, which are very similar to the ones found in mother’s milk. This particular feature of the camel’s milk is used to strengthen future responses to food, which alleviates the symptoms of food and dairy allergies and protects the organism from viruses, bacteria and various external agents.

 

References:

http://www.ncbi.nlm.nih.gov/pubmed/20857626

http://www.medigraphic.com/pdfs/revalemex/ram-2010/ram101e.pdf

https://www.ima.org.il/FilesUpload/IMAJ/0/51/25828.pdf

http://www.scielo.cl/scielo.php?pid=S0717-75182011000200011&script=sci_arttext