Camel Carne-licious: Health benefits
Filipinos love to eat and eat almost anything edible or sort of edible (exotic). It is their custom to cook and take pride in what they had to serve their guests or family members. Truth is most of their hard earned income goes directly inside their fridge.
Typical Filipino delicacies like adobo, sisig, hotdogs, tocino, imbutido, caldereta contain interchangeably stereotyped ingredients of either beef, chicken, turkey or goat. But now introducing camel, the symbol of strength, endurance and the trademark animal of the desert. It could withstand the heat and as a means of transportation can carry as much as three persons per trip. But what else does a camel capable of producing?
Studies and medical research have proved that camel meat is superior to other kinds of meat. The camel is distinguished from other animals by the fact that the percentage of its intramuscular fat declines as the animal gets older. This quality, only found in camels, makes their meat less fatty, so its consumption is healthy and recommended for weight loss. And this quality also reduces the risk of cardiovascular disease and atherosclerosis since it lowers the percentage of cholesterol in the blood.
This was concurred by Dr. Syd Angel Ellica, M.D., General Practitioner of KIMS Medical Center, Dubai who furthermore stated that camel meat is a good source of protein which is utilized by the body for building new cells, prevention of infection and strengthening the immune system.
Dr. Ellica also said that camel meat may also be recommended as a diet to patients who have protein deficiency, muscle wasting or any form of protein malnutrition but such must be done after thorough assessment of their medical condition. These form of diet must be given together with albumin (in the form of egg whites) which is the ideal diet for protein losses; after considering factors such as the availability of the meat, the financial status of the patient (camel meat costs more than the other contemporary meats ) and more importantly the taste preference of the patient who is not accustomed of eating that type of meat.
As for the nutrients that a person may benefit from eating camel meat, Dr. Ellica assures that this meat considering the high chemical composition of protein contains the three main electrolytes needed by the body which are potassium, sodium and calcium. It also has minerals like zinc, phosphorus, magnesium, iron, copper; and vitamins B1, B2, B6, C and Vitamin E.
In an issue by the Oman Daily Observer, dated September 16, 2009 it was noted that camel meat can also relieve exhaustion and fatigue because it contains energy needed by body cells. Such energy comprises sugar not fat, since, a camel’s fat is concentrated in its hump whereas other animals store it in their muscles. In addition, camel meat contains glycogen, a carbohydrate which is easily absorbed and metabolized in the body, and is converted to glucose which activates nerve as well as other cells. Such quality makes it good for the elderly as it will provide the needed energy and protein to compensate for tissue damage and reproduce hormones and enzymes for cell function.
This meat is also known for its high percentage of iron, one of the basic ingredients of blood hemoglobin which helps to reduce the risk of anemia as proved by published research from SQU’s Department of Animal and Veterinary Sciences. Those people who suffer from anemia are advised to take camel meat.
Ancestors originating from all points of the GCC used camel meat for curing seasonal fever, sciatica and shoulder pain, as well as for removing freckles by placing hot meat slices on the freckled area. Camel meat soup was used to cure corneal opacity and to strengthen eyesight, while its fat was used to ease hemorrhoid pain.
Furthermore, its hump fat was used to remove tape worm and its dried lung prescribed as a cure for asthma, especially if taken with honey. This was due to the fact that the camel lung is rich in vitamin C which reduces fever and enhances immunity, which in turn eases asthma infections.
So the next time you think of a recipe or viand, try something extraordinary using camel meat such as camsilog (camel, sinangag, itlog), cameleta (camel caldereta) or make wok your own style with camel meat. Surely, it will not only be trendsetting but healthier as well.
source: http://www.kabayanweekly.com
Camel Meat as a Substitute for Beef
Young camels, less than three years of age, produce high quality, low-fat meat (Professor Isam T. Kadim et al., 2006).
Health wise, camel meat has less fat and is low in cholesterol compared with other animal meats (Professor Isam T. Kadim et al., 2008).
The cholesterol content of camel meat (50 mg/100 g) is less than beef (59 mg/100 g), sheep (71 mg/100 g), goat (63 mg/100 g), ostrich (52 mg/100 g), and chicken (57 mg/100 g; Professor Isam T. Kadim et al., 2008; Raiymbek, 2013).
Further more a recent study (Ibrahim and Nour, 2010) indicated that camel meat can be added up to 75% in burgers without compromising consumer acceptability. It is therefore clear that camel meat can be used as a substitute for beef due to its reduced fat and cholesterol content.
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source:http://www.animalfrontiers.org/
The publication of this information does not constitute the practice of medicine, and this information does not replace the advice of your physician or other health care provider. Before undertaking any course of treatment, the reader must seek the advice of their physician or other health care provider
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