Camel Milk is one of our favourite new-age Superfoods for its outstanding healing properties (Think everything from Eczema to Diabetes to Cancer!). We are very happy to learn that Camel Cheese has finally arrived on the market! Camelicious have launched 3 different types of cheeses in the market: Nabulsi (with small caraway seeds), Akawi (a white cheese witha smooth texture and mild salty taste), and atraditional white cheese that resembles cottage cheese with a sharper taste. Camel cheese is a great alternative for people allergic to cow's milk with the bonus of having tons of health promoting nutrients! It is currently available to purchase in all Union Co-op supermarkets, Geant in Ibn Battuta Mall and Hyper Panda in Festival city.
For more info on the health benefits, click on this link: http://www.camelicious.ae/en.html
The short answer is: not necessarily! The low-fat craze started in the 80’s and 90’s when the diet industry declared fat as the enemy. Supermarket shelves filled up with low-fat products that claimed they were healthy for us and consumers filled their fridges and cupboards with them.
In most cases, low-fat ‘healthy’ products, advertised as such, simply are not very good for us as most of them are full of chemicals. When you take something away, like fat from yogurt, you have to replace it with something else to give it flavor and substance. This is usually sugar, salt and a plethora of other synthetic additives not to mention preservatives. Look at it this way, it’s extremely difficult to take your average cracker and simply remove all the fat without destroying its consistency. And the same goes for anything called ‘zero calorie’. If one cracker is 30 calories, and another is only 5, how does that transformation actually take place?
The answer is generally chemical. Undesirable parts are synthetically removed, and replaced with substitutes that have different nutritional properties. But these ingredients don’t always behave in the same way, so further additions need to be made in order to make a non-fat cracker seem like its fatter cousin.
In many cases, when fat is taken out, sugar is added to make up for taste.
For example, 3.5 ounces of regular Chocolate Swiss ice cream has 12.9 grams total fat and 17.5 g sugar. The reduced fat Chocolate Swiss ice cream has 10.1 g total fat and 25.5 g sugar. So 2.8 fewer grams of total fat, however it has 8 more grams of sugar. In some instances, you’ll find the sugar replaced with Aspartame, or another equally bad artificial sweetener with terrible effects on the body.
So next time you go to the grocery store and you reach for that low fat yogurt, take a look at the label. If you see ingredients you can’t actually pronounce, stay away! Instead opt for the real deal understanding that quality is more important than quantity. Always choose foods that are as natural and whole as possible.
Camel milk, used medicinally for centuries by nomadic people, is the closest to human mother's milk and contains 10 times more iron and three times more vitamin C than cow's milk and is rich in B Vitamins aswell. Camels possess unique, powerful immune-system components, which are contained in their milk. Camel milk might potentially benefit disorders including diabetes, autism and even cancer.
Low-fat camel milk not only contains healthy vitamins and minerals, but also is a rich source of insulin. This milk reportedly has about a quart of insulin in each liter, making it a potential treatment option for diabetics. This is according to 2005 study that observed the effects of camel milk on type 1 diabetes which were very positive.
Camel milk lacks two powerful allergens found in cow milk and contains immune system components that might benefit children allergic to milk and other foods. A study published in 2005 investigated the effects of camel milk on eight children with severe milk and other food allergies. After failing to respond to conventional treatments, study participants consumed camel milk under the direction of researchers. Daily progress reports indicated that all eight children fully recovered from their allergies with no side effects. Disease-fighting immunoglobulins in camel milk were believed to play a key role in reducing allergic symptoms and results were ‘astonishing’ according to researchers.
The potent immune-system components in camel milk might help fight diseases. The small size of the immunoglobulins, or antibodies, found in camel milk enables easy targeting and penetration of foreign disease-causing substances for destruction by the immune system. Interesting research is now being conducted on the effects of camel milk on Cancer and the results so far are extremely
Promising. I buy Camel Milk in Spinneys and I’m sure its also available in other supermarkets in town. The flavour is much milder then Goat’s milk in my opinion and it has so many more benefits for us and our children.
Have you ever heard of Tryptophan? It is an essential amino acid that is not made in the human body and must be obtained from the diet. Tryptophan has a very important function in our body as it gets converted into Serotonin, the ‘happy’ hormone responsible for mood and appetite. In turn Serotonin gets converted into Melatonin the ‘sleep’ hormone that helps us have a good nights sleep. So tryptophan is an important part of the whole feel-good cycle and essential part of our wellbeing.
Tryptophan deficiency can cause symptoms such as insomnia, low levels of serotonin, depression, anxiety, impulsiveness, irritability, inability to concentrate, weight loss and poor growth in children, according to the World's Healthiest Foods. When tryptophan deficiency is accompanied by a vitamin B-3 deficiency, symptoms can include dementia.
According to the World's Healthiest Foods, natural food sources of L-tryptophan include bananas, nuts, soybeans, red meat, seeds, dairy products, shellfish, tuna and turkey. Tryptophan is compromised in the cooking process so I would suggest you receive it through the consumption of raw food sources listed above. This way you will know that you are receiving the nutrient as nature attended!
DAIRY is a complicated topic and I have always sat on the fence, unsure of whether I should stop dairy or not.
We are all programmed to believe that milk is the calcium solution and we need to consume 3 cups a day for bone health, especially with kids.
Increasing studies point to the exact opposite, and infact major research conducted in Harvard and the likes over decades shows that evidence is much stronger on its harming effects then its benefits...and findings seem consistent accross the board. Milk and its products contain a lot of hormones that are not good for us.
China and Japan where people consume very little dairy, have a much lower incidence of bone fractures and osteoporosis then Europe and the US.
True Fact: when people from Japan emigrate to the US, they are an average of 10" taller then their parents back in Japan (if they came in childhood). There is something more then genetics that plays a part in height and milk consumption has been proven to be a major factor. It is a growth promoting substance and that is not good from a cancer view point. My recommendations are to keep milk consumption to 1 maybe 2 cups a day at most, even for children (this would include any cheese, yoghurt that you are consuming).
I personnally buy Organic goats milk and products from the organic supermarket. It is easier on the digestion and some people with lactose intolerance find it ok. My kids only have 1 cup in the morning whith their breakfast.
There are many other ways to include calcium in your diet. One of my facvourites is Chia seeds that you can buy from the organic supermarket. They are truly a superfood and contain 6 times more calcium then milk. You can sprinkle them on anything and they will melt into your food. My kids sprinkle them on their porridge or cereal, you can include them in your baking or stews. Sesame seeds have 3 times more calcium then milk. Many vegetables are good sources of calcium such as Spinach, okra, Broccoli, Peas, Brussel sprouts, Bok choy...Almonds are great as are salmon and sardines.
If you are concerned about calcium, you should pay very close attention to your Vitamin D levels as this will be an indicator of how much calcium your body is absorbing. 90% of people are vitamin D deficient and they don't even know it. The best source of Vit D is the sun, so make sure you and your kids spend 30mns a day without sunblock mid morning or mid afternoon to get your quota!
Pasteurisation is a hot topic that is constantly under debate!
Pasteurisation is a process that heats milk in order to kill food-borne bacteria and microbes. Whilst this was relevant in times when hygiene and sanitisation where not common, it is less so today. By killing the bad bacteria, the good bacteria are also killed, along with the enzymes that are essential for breaking down the protein and fats in milk that deliver the minerals and vitamins. Raw milk advocates link pasteurisation to high cholesterol, sinus congestion and a myriad of ailments that are today linked to dairy products. There are 3 kinds of pasteurisation processes that you might see written on a label: 'Vat Pasteurised' is the best commercial choice. It heats milk to 135 degrees for 20mns and preserves good bacteria and many enzymes (shelf-life 7-10 days); 'Pasteurised' is best avoided as much as possible...it heats milk to 160 degrees for 15-20 seconds and preserves only some good bacteria (shelf-life is 2-3weeks); 'Ultra pasteurised' is to be avoided at all costs! it heats milk to 275 degrees for a couple of seconds only and this 'flash' heating kills everything (shelf life 2-3 months). It is always best to go for Raw milk which you can heat gently yourself until it starts to boil. This will kill the bad bacteria but maitain all the good stuff too. Otherwise, make sure you go for Vat pasteurised products, as they are guaranteed to provide a bacteria-free product whilst maintianing many of the enzymes and good bacteria.
Are you ready for change? Join our Detox Workshops