How Camels Survive in Arid Regions - Its Amazing
Camels have evolved over millions of years to be the amazing animals they are. How is this adaptation so important to their survival and the survival of their offspring?
Camels store fat not water, in their humps. When the humps are full of fat, they stand upright. When the fat reserves are low, the humps drop down.
Camels primarily use this stored fat as an energy source converting it into both energy and water when food and water are scarce.
They also obtain energy from the vegetation they eat, mainly grasses, leaves, and twigs. When food is scarce, they can even consume fish, meat, skin, and bones.
The fat acts as an energy reserve, allowing them to survive long periods without food and water in harsh desert environments. It provides them with fuel for travel. The hump’s size changes depending on the camel’s food intake; it becomes smaller and droops when the stored fat is used up. When energy is needed, the camel’s body converts this fat into glucose and water, providing the necessary fuel and hydration.
Camels possess numerous adaptations beyond hump fat storage, all crucial for survival in arid environments.
Unlike most mammals, camels can experience a wide fluctuation in body temperature throughout the day, allowing them to conserve water. It also helps them conserve water by reducing the need to sweat.
Camels have thick lips to help them graze on tough desert vegetation, and three sets of eyelids and two rows of eyelashes to protect their eyes from sand and dust.
Sealable nostrils are a unique adaptation, allowing them to close their nostrils to prevent water, sand, or other foreign objects from entering
Camels have wide, padded feet with two toes that are adapted for walking on soft sand and other unstable terrains. This wide foot shape helps distribute their weight and prevent sinking in the sand or mud. The wide feet provide greater stability, allowing camels to walk and move more easily on shifting sands. This unique adaptation is a key factor in enabling camels to thrive in desert environments, where they need to be able to move across variable terrains.
Thus, the camel has wide feet for help them navigate the sand, long eyelashes and nostrils that can close to protect against sandstorms, plus a long, large intestine to absorb maximum water, and the ability to store large amounts of water and food in their digestive tract.
Nutritious Milk
A unique factor is that female camels have incredibly nutritious milk. They have to or their calves would not survive nor grow to be strong adults in this harsh environment. Camel milk is a nutritious food source, rich in protein, vitamins, and minerals.
Read more about Camel Milk an Essential Drink
The One Thing Doctors Aren’t Taught
Poor diet is now the leading cause of death in the United States?
Nearly 1 in 2 adults has a chronic condition linked to what they
eat?
And yet, the average medical student receives fewer than 20 hours of nutrition education across their entire training?
These statistics from a recent Harvard report highlight a serious problem in our current approach to health care.
Here’s what the Harvard report makes clear:
Poor diet is the #1 driver of illness and early death
Billions are spent treating preventable issues, while nutrition is left out of the conversation
Patients trust doctors for guidance on food — but most physicians are never taught how to give it
It's time we shift the focus.
Nutrition isn’t just about calories or cutting out sugar. It’s about giving your body the raw materials it needs to restore, rebuild, and thrive.
Especially as we age.
It’s also worth considering this:
Medications are designed to manage symptoms. Nutrients are meant to support function.
Medications can be helpful — even life-saving — but they often work by blocking or altering natural processes to bring quick relief.
Nutrition, on the other hand, works by nourishing the body’s systems so they can function more effectively on their own over time.
That’s why nutrients — when thoughtfully chosen — can often offer more long-term support, especially when it comes to maintaining healthy function as we age.
They don’t override the body. They partner with it.
What gets in the way?
Even if you eat well, today's food isn’t what it used to be.
Modern farming practices have depleted the soil, leaving even “healthy” produce with fewer nutrients than generations ago, which means many foods simply don’t contain the levels of vitamins and minerals they once did.
And as we age, our bodies become less efficient at absorbing key nutrients — especially B12, which plays a vital role in energy, brain function, and nerve health.
So, what can you do?
This is where smart supplementation comes in.
The original Nerve Support Formula was developed specifically to help fill the gaps left by today’s food — and by the aging process itself.
It includes:
Methyl B12 – the active, highly absorbable form of B12 your body can use right away
Benfotiamine – a specialized form of B1 that supports nerve and cellular function
Together, these nutrients help support the body’s ability to maintain healthy nerve function over time.
The truth is, you can’t supplement your way out of a bad diet. But when food alone isn’t enough, the right nutrients can make a real difference.
Learn more about the Nerve Support Formula
Can Aspirin Prevent the Spread of Tumors? Researchers Say Yes
Aspirin helps prevent cancer metastasis by boosting your immune system's T cells, which attack cancer cells that try to spread throughout your body
Metastasis causes 90% of cancer deaths as cancer cells travel through blood or lymph systems to form new tumors in organs like lungs, liver or bones
Aspirin blocks a substance in your body that normally slows down T cells, allowing them to move and attack cancer cells more effectively
Low doses of aspirin (75 to 300 milligrams daily) appear effective, with benefits increasing after 5 to 7.5 years of regular use
Willow bark is a natural alternative to aspirin; it contains a compound that your body turns into the same active ingredient as in aspirin
Read more at www.mercola.com Search Can Aspirin Prevent the Spread of Tumors? Researchers Say Yes
Are Seed Oils Dangerous? by David Christopher, MH
I receive many calls from people concerned about the safety of seed oils—especially now that the new HHS Secretary has made them a target. Most of this concern centers on the high concentration of omega-6 fatty acids in these oils, along with a general lack of omega-3s in the modern diet.
It’s important to understand that there’s no danger in consuming nuts and seeds in their whole, natural state. The issue arises when oils are extracted from these seeds, creating an overabundance of omega-6 fats in the diet. This imbalance—particularly in those with inflammatory conditions—can be problematic. However, the most significant health risk comes from the high-heat cooking of these oils.
Seed oils are often classified as either “saturated” or “unsaturated,” but in reality, all oils contain both types of fat in varying ratios. For example, sunflower, corn, and soybean oils are mostly unsaturated fats with a small percentage of saturated fat. Coconut oil, on the other hand, is primarily saturated with just a small amount of unsaturated fat.
Without getting too technical, the term “unsaturated” refers to the presence of double hydrogen bonds in the oil that are not bound to oxygen. In contrast, “saturated” fats have all hydrogen bonds fully bonded to oxygen. Neither type is inherently “good” or “bad”—they are simply different in structure and function.
However, problems arise when unsaturated oils are partially hydrogenated, a process that turns them into trans fats. These altered fats are so harmful to human health that they have been banned due to their carcinogenic effects.
Even without hydrogenation, deep frying with seed oils can turn unsaturated fats into dangerous compounds. High-heat cooking—such as frying French fries, chicken, or shrimp—can oxidize the oil, converting it into trans fat. This makes regular consumption of fried foods a serious health concern.
One of the best examples of “science gone wrong” was when the Center for Science in the Public Interest (CSPI) sued McDonald’s for frying their French fries in lard (a saturated fat linked to cardiovascular disease). CSPI won, and McDonald’s switched to unsaturated vegetable oils. Unfortunately, these oils—when exposed to high heat—create the very trans fats that were later banned for being carcinogenic.
To summarize: Are seed oils dangerous?
Yes—if you cook with them at high heat. And even when used cold, they can contribute to an omega-6/omega-3 imbalance in the body. This is significant because omega-3s help reduce inflammation, while omega-6s trigger inflammatory responses (such as prostaglandin release).
Be mindful of where your oils come from. Oils extracted with hexane solvents or subjected to deodorizing, bleaching, and refining should be avoided.
My personal preference? Avocado oil and olive oil—used in moderation and ideally not heated to extreme temperatures.
And as always, remember:
“The whole is greater than the part.”
When you isolate one part—such as the oil—use it sparingly and wisely.
David Christopher is a Master Herbalist, director of The School of Natural Healing, and son of our beloved Dr. John R. Christopher. He is continually helping others improve their health and that of their family members. The School loves having him as the director.
