While it’s not likely you’ll be splashing camel’s milk on your morning bowl of Cheerios anytime soon, there are plans for it to hit the shelves of grocery and health food stores in the near future.

People around the world have been drinking camel’s milk for centuries, touting health benefits from treating autism, to diabetes, even cancer. Additionally, it is a rich source of iron, contains less fat and three times more vitamin C than cow’s milk, and can be more easily digested by lactose-intolerant individuals.

Doctors have long been prescribing it to patients in Russia, Kazakhstan, India, and Africa and it’s sometimes found in cafes in the form of camel milkshakes, lattes or “camelcinos” (camel cappuccinos). Some say that camel milk tastes salty, others caramel-like, and some have noted that the taste is reminiscent of fresh, mildly sweet low fat cow’s milk.

Considered an unbeatable health supplement in many parts of the world, it wasn’t until 2009 that the FDA passed legislation allowing domestic production and consumption in the United States. Trailing that decision, several companies in Africa and the Middle East set their sights on the market – aiming to go global with an array of camel’s milk products including cheese, chocolate, and ice cream.

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Currently, the industry is in the process of determining how to maximize the animal’s milk production. Known for their ability to endure even the harshest desert conditions and still give milk, camels produce only one to two gallons of milk per day, significantly less than the typical cow. Naturally, the shortage of supply greatly elevates the product’s price, costing nearly five times more than cow’s milk. For most, the supposed benefits – among them antiviral and antibacterial properties – greatly outweigh the cost.

While camel’s milk boasts a wide range of supposed health benefits and seems like a logical alternative for those who are lactose-intolerant, it still appears highly uncertain whether it’s healing or hype.

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