By Pushpesh Pant The Xmas hamper we received this year had an unusual and exotic delicacy. There was a box containing artisanal single-origin chocolates made with Camel milk. The dark chocolates came in different flavours and were sinfully seductive, especially those enriched with nuts and coffee beans.
Truth be told, we had tasted camel milk during a visit to Bikaner some years back but not exactly fallen in love with it due to its slightly salty, mildly sour and sharp taste. But the bite this time did what the initial gulp couldn't. For centuries camel milk has been part of the staple diet of the people who have shared the harsh desert habitat with the animal. Traditionally consumed fresh (unboiled) or in the fermented form, it has also been used in folk medicine to treat a wide range of ailments from tuberculosis to gastroenteritis. What then explains the sudden surge of interest in camel milk?
The Corona pandemic has engendered interest in immune-boosting superfoods and camel milk seems to fit the bill perfectly. Camel milk producers claim that their offering has five times more vitamin C and 10 times more iron than cow's milk. They also cite scientific studies that have found higher levels of sodium, sodium, potassium, zinc, iron, copper, manganese, niacin than in cow's milk. That has been considered the Gold Standard in India. (However, they concede that levels of thiamin, riboflavin, folacin, vitamin Bt12, pantothenic acid, vitamin A, lysine and tryptophan were...
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