Monthly Archives: September 2014

Pasteurized Camel Milk in the U.S.

Several U.S. dairies are now offering pasteurized camel milk, and a few chain stores are offering it as well.  For years I have tested patients on pasteurized camel milk from Dubai, Abu Dhabi, Saudi Arabia, etc., and all of the milk from those dairies have tested well for patients, and the patients on milk from those dairies have had the same amazing health benefits that we have had here in the U.S. on the raw milk.

I have obtained milk samples from camel dairies across the U.S., in raw as well as pasteurized form.  Not one of the pasteurized bottles of the camel milk has tested well for any patient, but raw milk from the same dairies has tested well, using computerized allergy testing.  I now know the reason for the negative results on the pasteurized milk.  U.S. camel dairies have been processing the milk with a machine at a temperature that is not correct for camel milk.  The machines the dairies are currently using are actually for the pasteurization of cow and goat milk.  Camel milk can be overcooked when using the same process.  There is absolutely nothing wrong with the milk if you just want to drink it as a milk or if you have an actual allergy to cow or goat milk.  But if you are drinking camel milk for autism, cancer, diabetes, etc., you might not be getting the benefits that you need.

Camel milk that is processed with the machines, temperatures and time frame currently being used here in the U.S. can result in much of the immunoglobulins, antibodies, and nutritional value being lost.  This is something that individuals purchasing the milk for health benefits might want to consider.  Let me again state that the milk is safe to drink; the pasteurization process should have destroyed all the pathogens in the milk, but unfortunately much of the nutritional value may be lost.  According to testing done in Dubai, pasteurizing camel milk correctly as they do in their dairies, results in “no significant” difference in the nutritional value of the milk.  I have experienced this with patients in my office who have obtained pasteurized milk from foreign dairies.  The health benefits have been just the same as the raw.

As of last week each dairy in the U.S. was notified by my office of the correct machine and temperature needed to pasteurize camel milk.  Several of the dairies are working to replace their current machinery with the correct one.  I have also notified the USDA, FDA, and NCIMS officials as well, and even they were unaware of the correct temperatures and pasteurization machinery required.  I am working with NCIMS to determine the correct pasteurization markers for camel milk, and we hope to have this completed and aded to the PMO at the national conference for the milk industry in the spring of 2015.

I would also like to bring attention to a few misrepresentations of camel milk by dairies and companies selling the camel milk here in the U.S.

a) Some stores and dairies are selling camel milk that is labeled “lightly pasteurized.”  There is no milk that is “lightly pasteurized” according to dairy officials here in the U.S.  It is either done correctly or not.  This is misleading to the public.  This could lead to safety issues of the milk as well as mislabeling issues.

b) Some dairies state that they have their milk tested once a month or once a week for bacteria, etc. According to dairy officials, milk should be tested at each milking, or at the least once per day.  Bacteria can grow within a few hours.  All milk should be processed and tested correctly.

I am personally responsible for each person in the U.S. being able to obtain camel milk and for each dairy being able to operate.  There would be NO camel industry here in the U.S. without what I have accomplished.  I had the law changed to allow for the sale of the milk, I helped each dairy set up to operate here in the U.S., and I was responsible for getting the test kits done to test the milk for the antibiotic residue required by the FDA.  I continue to work with laws and legislation concerning the camel industry here in the U.S., and work with patients and medical research with camel milk on a daily basis.

Therefore naturally I wish each and every dairy to operate correctly, and to also have all the help and support that my office can provide.  I am extremely proud of each and every dairy here in the U.S., and am amazed at how much we have accomplished in such a short period of time.  We have gone from no dairies in 2009 to dozens of dairies spread across the U.S. today and we are still growing.  We have grown from 2 camel dairies to dairies with 50 or more camel.  We have grown from selling raw milk directly from the farm to selling the camel milk in stores across the U.S.  We are still growing each day and strive to offer the very best milk product available to the public.  I am so very proud to have been the person to have created something that has brought such benefits to so many people, and I am most proud of all the dairies and knowing that we have created something so very special.

Diabetes and Camel Milk Update

For years I have worked with Type 1 and Type 2 diabetics to get their health back on track.  I have been very pleased with the results of the camel milk.  Some diabetics may see a temporary rise in blood sugar when they first start with the camel milk, but the levels usually begin to drop within a short period of time.  If blood sugar levels continue to remain elevated, there may be several things that need to be addressed:

a.) The patient needs to be tested for casein allergy and if they are allergic to casein, then they should discontinue the milk.  If they are allergic to lactase, then they should be fine.

b.) The patient needs to be tested for exposure to heavy metals, pesticides, insecticides, toxic chemicals, etc.  Toxic exposure cannot only cause diabetes onset, but can cause blood sugar levels to remain elevated.

c.) I have seen even further improvement with patients when I combine one specific nutrient with the camel milk.  The camel milk acts as a carrying agent.  The effect of this specific nutrient and the camel milk on the pancreatic cells can be impressive.

d.) Patients need to make sure they are following an approved diet and exercise program.  A modified Paleo diet seems to work best with these patients.

e.) I have also seen great results in lowering blood sugar levels when I have the patient combine specific tested fatty acids with the camel milk.

f.) The patient should have thyroid and hormone levels evaluated, and if the levels are below normal or elevated, that should be addressed as well.