User:SarahAggad/sandbox

Background (Afnan Mohy)

The majority of camel’s populations which approximately 94% are the dromedary camels or the one humped camels while the Bactrian camels or the tow humped camels were around 6% of the overall camel’s populations (Yam & Khomeiri, 2015) The camels are able to live in difficult conditions without drinking water due to their ability to produce small and pretty dry droppings as well as they use the water to maintain their body’s temperature to fit with the region surrounding them (Breulmann, et al., 2007) In general, to compare between camels and the other livestock, camels lose only 1.3 liters of fluid intake every day while the other livestock lose 20 to 40 liters per day (Breulmann, et al., 2007)

In hot and dry environments, within 8 to 10 days only the dromedary camels might consume water which during this period the third of their body's weight may be reduced due to the dehydration (Breulmann, et al., 2007)

In Arabian countries, they are also interested in the camel competition to promote racing camel breeds as well as it has a very high socio-economic value for both Arabian and African countries (Yam & Khomeiri, 2015

For instance, the average speed for the one humped camel is about 40 km/hour while the tow humped camel has around 27.2 km/hour (Yam & Khomeiri, 2015).

The two humped camels classified as bigger than the dromedary camels and for this reason, the skin became significantly more helpful for usage as wool and leather (Yam & Khomeiri, 2015)

Bactrian camels got its name based on a region called Bactriana located in Asia (Yam & Khomeiri, 2015).

the wild (Camelus ferus) camels are slightly close of both kinds of the dromedary camels and the Bactrian camels but they changed and separate from the Bactrian camels almost 1,000,000 years ago (Plasil, et al., 2016)

Notes

Ali Zarei Yam, Barat; Khomeiri, Morteza (2015). "Introduction to Camel origin, history, raising, characteristics, and wool, hair and skin: A Review". Research Journal of Agriculture and Environmental Management, 11. http://apexjournal.org/rjaem/archive/2015/Nov/fulltext/Yam%20and%20Khomeiri.pdf. Breulmann, M., Böer, B., Wernery, U., Wernery, R., El Shaer, H., Alhadrami, G., . . . Norton, J. (2007). "The Camel From Tradition to Modern Times" (PDF). UNESCO DOHA OFFICE. Plasil, M., Mohandesan, E., Fitak, R. R., Musilova, P., Kubickova, S., Burger, P. A., & Horin, P. (2016). "The major histocompatibility complex in Old World camelids and low polymorphism of its class II genes". BioMed Central.

(Areej Alaamer) Camels are the ultimate pillars that support national economies of many developing countries, because they are useful for transport, and provide food in the form of meat and milk. These products of meat are rich in protein, vitamins, glycogen, and other nutrients making them essential in the diet of many people. Camels also have the capability of surviving during harsh climate, which makes them useful in dry areas.

The two common camel species are Dromedary and Bactrian. From chemical composition to meat quality, the dromedary camel is the preferred breed for meat production. It does well even in arid areas due to its unusual physiological behaviors and characteristics, which include tolerance to extreme temperatures, radiation from the sun, water paucity, rugged landscape and low vegetation (Aleme, 2013). Camels are highly efficient in food digestion and have the ability to utilize the poor desert vegetation with low or insufficient nutritive minerals in their system.

Production of Camel Meat

Camels weigh from 350kg to 700 kg and the percentage of their mesh meat ranges from 43.6 - 62.7%. Fat and bones make 4.8% and 15.9 - 38.1% respectively (Tariq, Rabia, Jamil, Sakhwat, Aadil & Muhammad, 2010). The meats of camels make an essential portion of the diet in countries like the Sudan, the Somalia, and Mauritania. The slaughtering of male camels occurs at the age of 1 year to 5 years, which is the best and efficient age for the production of meat. The meat of a camel is usually red to dark brown in color and has large and strong powerful fibers with considerable water content (Isam, 2009). According to a statistic performed in the year 2009, the quantity of the meat of camels produced in the whole world reached 351,548 tons per year. Africa (249, 206 tons per year), while Asia continent (102, 253 tons per year) accounted for around 99 percent of meat produced in the whole world (Tariq et al. 2010). Sudan produced (49, 882 tons per year), Egypt (45, 000 tons/year), Somalia (44, 200 tons per year), Mauritania (22, 500 tons/year), and United Arab Emirates (19, 853 tons/year).

General Characteristics of Camel Meat

The meat of the camel is different from other meat because it has less fat and more moisture. Camel meat contains 20% water and 1.2 - 1.8% fat while beef consists of 4 - 8% fat. This means that the meat of a camel is richer and wealthier in minerals as well as proteins than beef (Isam, 2009). The moisture content to protein ratios of camel meat and meat of fish are higher while the beef, the lamb, the goat, and the chicken meat have a low moisture content as well low protein content. The meat of a camel meat is rich in vitamins A, D, and B complex. It also has essential minerals like the iron compounds, calcium as well as phosphorus. Moreover, the meat of a camel has less cholesterol content, unlike the beef, which has high fats and thus high cholesterol, and hence the meat of a camel is good for human consumption (Aleme, 2013). Comparatively, the meat of a camel has more crucial amino acids than the beef and this is perhaps due to low-fat content in the camel meat.

In addition, the interconnections of the fats in the muscles make it have a marble appearance and help to improve taste. The meat of a camel meat is rich in glycogen thus making it useful in a number of food industries like corned beef, and sausages. Meat from younger animals is usually preferred since they are soft and tastier than older camels (Tariq et al. 2010). Many scientists have proved that a number of heart diseases are due to obesity that is caused a high intake of fatty food (Megomego, 2016). The obesity effect has prompted many people to resort to camel meat due to low-fat content and with a high content of unsaturated fats but with high amino acids.

The Health Benefits of Camel Meat

The medical and food research have proved that meat of a camel is safer than meat from other animals. The low-fat content makes it suitable for people on a diet and with weight problems. Therefore, there is a high benefit of reduced cardiac diseases that are brought by high cholesterol in the food. According to some researchers, camel’s meat offers prevent the growth of induced tumors, due to the antioxidants and other acids such as linoleic acid that it contains. The meat of a camel meat has a high level of glycogen hence can be used to reduce body fatigue (Tariq et al., 2010). The glycogen absorbed quickly goes through metabolism to form glucose that generates energy for general body use. The glucose is also important for the elderly because it supplies the right amount of energy as well as protein needed to repair the damaged tissues and activates hormones that are essential body functions. Many types of research have shown that the meat of a camel can reduce the chances of stroke and other infections (Isam, 2009). Perhaps this is because the meat of a camel is relatively low in fats and cholesterol contents.

Additionally, camel’s meat also has a high iron content that is ideal for the formation and synthesis of hemoglobin that is responsible for blood clotting and thus reducing anemia (Megomego, 2016). Traditionally, camel meat was used to prevent as well as curing the seasonal headache and reducing pain on some body parts such as the shoulder. The soup of the meat was used to treat corneal opacity and strengthening eye vision while the fat can reduce pain that results from hemorrhoid. Moreover, the fat from the hump could be removed and mixed with honey for the treatment of asthma (Isam, 2009). Perhaps it is due to high content of vitamin C in the lung of a camel, which reduces fever as it boosts the immunity of the body and thus reduces asthma infection. According to Megomego (2016), camel milk contains Iron, vitamin B and has three times more Vitamin C than a cow’s milk. It is also useful for suppressing autoimmune disorders.

Conclusion

In conclusion, the camel plays a major role in different countries’ economies that face severe hot climates and even the life of people. It is not only important in transport, culture and sport but as an essential source of nutrient for such people. The nutritive value of camel meat makes it an alternative to beef, mutton, and veal for anyone desiring to stay healthy.

Notes

Tariq, M., Rabia, R., Jamil, A., Sakhwat, A., Aadil, A., & Muhammad S., 2010. Minerals and Nutritional Composition of Camel (Camelus Dromedarius) Meat in Pakistan. Journal- Chemical Society of Pakistan, Vol 33(6).

Isam, K. T., 2009. Camel meat: food and medicine. Printed on Oman Daily Observer (Wed. 16 Sept. 2009).

Aleme, A., D., 2013. A Review of Camel Meat as a Precious Source of Nutrition in some part of Ethiopia. Agricultural Science, Engineering and Technology Research. Vol. 1, No. 4, December 2013, PP: 40-43. Available online at http://asetr.org/.

Megomeo, 2016. Camel Meat Healthier Than Red Meat. (Updated April 2016). Retrieved from: https://plus.google.com/114050157385579480999. (Accessed 8/10/2016)

Aleme, A., D., 2013. A Review of Camel Meat as a Precious Source of Nutrition in some part of Ethiopia. Agricultural Science, Engineering and Technology Research. Vol. 1, No. 4, December 2013, PP: 40-43. Available online at http://asetr.org/. Tariq, M., Rabia, R., Jamil, A., Sakhwat, A., Aadil, A., & Muhammad S., 2010. Minerals and Nutritional Composition of Camel (Camelus Dromedarius) Meat in Pakistan. Journal- Chemical Society of Pakistan, Vol 33(6). Isam, K. T., 2009. Camel meat: food and medicine. Printed on Oman Daily Observer (Wed. 16 Sept. 2009). Megomeo, 2016. Camel Meat Healthier Than Red Meat. (Updated April 2016). Retrieved from: https://plus.google.com/114050157385579480999. (Accessed 8/10/2016)

                     Effect of Camel Milk and Urine on Certain Health Conditions  (sarah Aggad)

Effect of Camel Milk and Urine on Certain Health Conditions Camel milk has been used as a treatment of many medical conditions in Arabic countries for centuries. For instance, in Syria, camel milk is used to cure snake, spider, and scorpion bites, as well as stomach diseases. Camel milk mixed with camel urine is a treatment of liver illnesses. In Oman, drinking camel milk and urine is considered to prevent and treat cancer (Silbermann, 2016). However, since the beginning of the 1980s, an increasing number of the researchers on the issue of the usage of the camel milk and urine in the medicine practices has appeared (Gader & Alhaider, 2016). According to the scholars, camel urine has anti-cancer properties (Al-Yousef et al., 2012). At the same time, some of the researchers underline that the camel milk due to the high concentration of pesticides in it can actually cause cancer (Osman, 2015). Thus, the paper is aimed at the analysis of the benefits and negative aspects of the usage of the camel milk and urine in the treatment of certain medical conditions

In general, camel milk is known for its positive impact on the immune system. It is rich in proteins and peptides that accelerate maturation of the immune system of the newborns. For example, lactoferrin demonstrates antimicrobial and antiviral functions (Saad & Said, 2011). According to the tests, it contributes to the bone growth and significantly increases the recovery of the immune system. Other positive features of the camel milk include the reducing of tumor growth, anticancer and anti-stress properties. Finally, lysozyme is used in the production of infant formulas, as well as widely applied in the treatment of periodontitis and decay of teeth (Saad & Said, 2011). Besides this, camel milk differs from the milk of the other species. In particular, it has higher concentrations of minerals, such as sodium, potassium, iron, copper, and zinc, vitamins A, B2, C, and E, as well as insulin. At the same time, it has less cholesterol and sugar (Saad & Said, 2011). According to the researchers, camel milk has no allergic properties and can be consumed by the people with lactase deficient and weak immune system (Saad & Said, 2011). Camel urine is also known for its positive chemical compounds. Unlike human or other species urine, it has no ammonia and low amounts of urea. At the same time, camel urine is rich in creatinine and mineral salts (Al-Yousef et al., 2012). As a result, camel milk and urine have found wide usage in the medical practices all over the world.

In Sahara, camel milk represents a basic element for the production of medicines and cosmetics (Saad & Said, 2011). In addition, it is used to treat metabolic and autoimmune illnesses. The researchers on the subject indicate that camel milk is capable of curing severe food allergies among children, as well as can treat diabetes mellitus (Shabo, Barzel, Margoulis, & Yagil, 2005). In India, camel milk is a cure for tuberculosis, asthma, anemia, and diabetes. For instance, the consumption of raw camel milk demonstrated a positive effect on the treatment of the pulmonary tuberculosis patients. Similarly, the researchers prove that regular consumption of camel milk contributes to the 30-35 percent reduction of the daily doses of insulin intakes in diabetes patients (Gader & Alhaider, 2016). Moreover, the scholars also indicate that camel milk can help to achieve positive results in the treatment of autism spectrum disorder (Al-Ayadhi, Halepoto, AL-Dress, Mitwali, & Zainah, 2014). While the neurological diseases are determined by oxidative stress, camel milk due to its antioxidant enzymes and nonenzymatic antioxidant molecules can reduce the level of the oxidative stress (Al-Ayadhi & Elamin, 2013). Thus, camel milk represents a way to improve the conditions of autistic patients. The milk can also be used to treat some types of cancer (Al-Yousef et al., 2012). While chemotherapy is the main treatment of cancer, it remains highly toxic and has long-term effects on human health. As a result, the practice of the Arabic nations that use natural products as the treatment of various diseases, including cancer, attract the attention of the scholars. For instance, in the Arabic peninsula, cancer patients drink approximately 100 ml of camel urine mixed with camel milk every day. According to Al-Yousef et al. (2012), daily intake of camel urine has a positive impact on the number of cancer cells. The researchers indicate that camel urine can regulate “cancer-related genes, such as β-catenin, cyclin D1, and the anti-apoptotic survivin protein” (Al-Yousef et al., 2012). All these genes are found in different types of cancer. At the same time, the consumption of camel milk and urine represents a threat to human health, as it can be contaminated with the organochlorine pesticides. According to Osman (2015), the quarter of the camels in the districts of AL-Qassim region in Saudi Arabia has increased daily intake of the pesticides. As a result, it is necessary to introduce monitoring programs that will prevent the population from the consumption of the contaminated products. Thus, the history of the alternative medicine in the countries of the Middle East and the researchers of the modern scholars prove that camel milk and urine has a number of the benefits. It can provide a treatment of many severe illnesses, such as cancer, diabetes, tuberculosis, or autistic disorders. However, special attention should be paid to the compounds of camel milk and urine. Due to the geographic location of the camels, it can be contaminated with the organochlorine pesticide residues that impose significant health threats. As a result, before using camel milk and urine as a treatment and prevention of the medical conditions, the monitoring programs should be introduced.

Notes

Al-Ayadhi, L. Y., & Elamin, N. E. (2013). Camel milk as a potential therapy as an antioxidant in autism spectrum disorder (ASD). Evidence-Based Complementary and Alternative Medicine. Retrieved from http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3773435/.

Al-Ayadhi, L. Y., Halepoto, D. M., AL-Dress, A. M., Mitwali, Y., & Zainah, R. (2014). Behavioral benefits of camel milk in subjects with autism spectrum disorder. Journal of the College of Physicians and Surgeons, 25(11), 819-823.

Al-Yousef, N., Gaafar, A., Al-Otaibi, B., Al-Jammas, I., Al-Hussein, K., & Aboussekhra, A. (2012). Camel urine components display anti-cancer properties in vitro. Journal of Ethnopharmacology, 143(3), 819-825.

Al-Yousef, N., Gaafar, A., Al-Otaibi, B., Al-Jammas, I., Al-Hussein, K., & Aboussekhra, A. (2012). Camel urine components display anti-cancer properties in vitro. Journal of Ethnopharmacology, 143(3), 819-825.

Gader, A. G. M. A., & Alhaider, A. A. A. (2016). The unique medical properties of camel products: A review of the scientific evidence. Journal of Taibah University Medical Sciences, 11 (2), 98-103.

Osman, K. A.. (2015). Human health risk of dietary intake of some organochlorine pesticide residues in camels slaughtered in the districts of Al-Qassim region, Saudi Arabia. Journal of AOAC International, 98(5), 1199-1206.

Saad, B., & Said, O. (2011). Greco-Arab and Islamic herbal medicine: Traditional system, ethics, safety, efficacy, and regulatory issues. Hoboken, NJ: John Wiley & Sons.

Shabo, Y., Barzel, R., Margoulis, M., & Yagil, R. (2005). Camel milk for food allergies in children. Israel Medical Association Journal, 7(12), 796-79.

(Khaloud Alarishi)

Camels are some of the commonest and most useful animals in the arid and semi-arid areas in the world. They form the most versatile and highly dependable animal biomass that people consider useful in these dry parts. Camels are nicknamed ‘the sheep of the desert’ due to their immense contributions to the economy of the desert population. They are common in the Arabian dessert, the arid and semi-arid areas in North, West, and East Africa, and most arid areas in Asia. For centuries, their meat, milk, urine, skin, and dung have been useful for cultural, nutritional, and medical purposes, curing a myriad of diseases. The nutritional contents in camel milk and meat make it a healthy alternative to those from cow, goat, and sheep (Isam, 2009). Many medical and scientific researches have elucidated these benefits, confirming their long-term use by the communities living on the fringes of the harshest places on earth. The knowledge about camels, the nutritional and medical purposes of their meat, milk, and urine are imperative in understanding how to impact their potential in everyday life.

Conclusion

The economies of the communities in arid and semi-arid areas of Africa and Asia benefit a lot from the contribution of camels towards people’s livelihood. Camels have proven to be tolerant to the dry conditions in the desert, making them useful as domestic animals. They are useful in transportation, cultural practices such as racing and in production of meat, milk, hides, and urine used for various nutritional and medical purposes. Camel meat is nutritiously superior to beef, mutton and veal because of its low fat and high moisture content, high amount of glycogen and essential amino acids, antioxidants, and low amount of cholesterol. These and other nutritional components contribute to its medical capability in curing and suppressing many ailments such as cancer, corneal opacity, and headaches among others. Camel milk is more nutritious and healthier than cow’s milk. It has immense medical usage allergies, anemia, and tuberculosis among other diseases. When mixed with camel urine, which contains low urea, creatinine and mineral salts, it can be useful in suppressing cancer cells.

Therefore, camel milk, meat, and urine, when considered as alternative medicine, will be useful in curing common diseases as they offer a cheaper and more natural solution. Additionally, consumption of camel meat and milk benefits in preventing obesity and contracting lifestyle diseases caused by consuming the fat-laden beef. Therefore, communities and governments in camel producing regions should also collaborate in increasing productivity and raising awareness, to ensure the population accesses a healthier alternative to beef and dairy products. The use of camel milk, though, has raised health concerns due to the threat of organochloride pesticides used in camel producing areas. This requires putting on a lot of care in preventing negative outcomes.