Got camel milk?

Cows have been providing us with milk for centuries, filling our glasses with an American dietary staple. More than 80% of the milk the world drinks come from creatures that say “moo.”

Guess how much camels produce? Hint: When’s the last time you spotted a herd of camels chewing the cud on a dairy farm?

Less than half of 1% of global milk production comes from our humped-back friends, who still rank fifth worldwide. Buffalo, for example, produce more.

Australian researchers, however, recently found that camel milk contains more proteins that could be beneficial to our immune and digestive health than what we get from heifers.

This isn’t to say that cow’s milk is unhealthy. Far from it. But the camel variety packs a punch. It is especially bountiful in bioactive peptides that can kill bacteria and protect against specific diseases. This boosts gut health.

Cardiovascular disease is among the potential maladies it might help prevent. And camel’s milk has less lactose, making it easier for some to digest.

Camels offer an alternative to farmers in arid or semi-arid regions where water isn’t plentiful. This is one reason why Australian scientists are so interested in this research. There are, however, a few drawbacks.

That limited production means camel milk is much more expensive. It’s also harder to find. Your local supermarket probably doesn’t carry it.

The biggest obstacle to wider consumption is that a camel only makes 5 liters of milk daily. Cows, in contrast, produce 28 liters.

So, don’t expect camel milk to dominate store shelves any time soon. You’ll be waiting until the cows come home.