What happens to the body of a fasting person when breaking the fast on camel meat? What are its most prominent characteristics? And what about camel milk? The answers are in this comprehensive report.
We start with the most prominent nutritional contents provided by 100 grams of camel meat, and this is approximately, because the values depend on the camel species and age:
- Calories: 108 calories.
- Protein: 20 grams.
- Fat: 2.7 g.
- Cholesterol: 50 milligrams.
What happens to the body of a fasting person when breaking the fast on camel meat?
Camel meat is generally less fat, and is light in this respect compared to other meats. According to previous statements by Dr. Zuhair Al-Arabi to Al Jazeera, among the types of camel, veal, and lamb, the best is camel meat because its fat content is the lowest, compared to veal and lamb.
When eating camel meat, pay attention to the food that comes with it, as the problem may be when camel meat is served with spiced rice cooked with large quantities of ghee, and then the fasting person may feel tired because of eating fat, and the reason is rice, not camel meat.
It is also necessary to eat camel meat in moderation, like all types of meat, and drink sufficient amounts of water so that the fasting person does not feel thirsty, and it is advised not to add too much salt and oil while cooking camel meat.
What properties of meat are beneficial to health?
Camel meat has distinctive properties, it is a good source of protein. Camel meat contains low levels of muscle fat and a relatively high percentage of polyunsaturated fatty acids, which may provide health benefits, according to a study published in the journal Animal Frontiers.
Camel meat is lean, low in cholesterol and high in protein, which makes it ideal for people with health problems such as diabetes and high cholesterol as well as for health-conscious consumers.
Medical studies and research have indicated that camel meat is superior to other types of meat, as the camel is distinguished from other animals by the fact that the percentage of intramuscular fat decreases with the age of the animal.
This makes their meat less greasy, so consuming it is healthy and recommended for weight loss. This can also reduce the risk of cardiovascular disease and atherosclerosis because it lowers blood cholesterol.
Camel meat contains glycogen, a carbohydrate that is easily absorbed and metabolized in the body and converted into glucose, which activates nerves as well as other cells.
In terms of health, camel meat contains less fat and lower cholesterol than other animals, and camel meat (50 mg/100 g) has lower cholesterol content 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).
Camel meat can be used as a substitute for beef because of its low fat and cholesterol content.
Camel milk
According to a study published in the Journal of Applied Animal Research, camel milk is lower in cholesterol, high in minerals (sodium, potassium, iron, copper, zinc, and magnesium), and high in vitamin C compared to other ruminant milks.
Camel milk contains a number of fatty acids, enzymes and protective proteins, and camel milk has potential therapeutic effects, such as antibacterial, antiviral, antidiabetic and anti-aging. The medicinal properties of camel milk can be attributed to the presence of protective proteins that may play a pivotal role in boosting the immune defense mechanism.
The vitamin C in camel milk has antioxidant protection and tissue repair activities. Vitamin C is essential in the body for the production of collagen, a protein that helps cell and blood vessel growth and gives the skin firmness and strength.
Collagen is found in the skin and joints; by increasing collagen production, vitamin C strengthens the skin's structural support, increases elasticity and helps repair.
Vitamin C is an antioxidant that delays the rate of free radical damage that causes dry skin and wrinkles.
The best way to cook camel meat
According to a study by researchers from Sudan University of Science and Technology, the best way to cook camel meat is to cook in an oven at a temperature of 150 degrees Celsius for an hour and a half, this method increases the softness of the meat and improves its taste and does not affect the natural properties and chemical components of camel meat.
The researchers added that camel meat contains all the essential amino acids necessary for growth, and is therefore a good source of high-nutritional value animal protein.
The fat of camels is distributed in all parts of their body, and the value of meat in camels depends on the age of the animal, its sex, feeding conditions and general health, and the carcass of camels weighs between 300-400 kg, and of camels between 250-300 kg.
The researchers said that the meat of young camels is delicious and delicious, while the meat of middle-aged camels tastes like coarse beef, and the elderly camels have hard-to-chew meat.