In the world of beauty, donkey's milk is a source of youth known for millennia, and that we rediscover gradually. Donkey's milk is the closest to human breast milk, source of all beginnings. Nothing is more natural but also more universal and timeless.
"Donkeys are not more stubborn than horses. They give you to consider only more time what you have made wrong. "
Donkey’s milk was already known to ancient civilizations. In 375 BC, the Greek physician Hippocrates recommended it for all sorts of problems (wound healing, poisoning, joint pain). Of course, there was Cleopatra VII, who was taking baths in donkey’s milk. It is said she owned a herd of 300 jennies for this purpose. The Romans used it to prepare a luxury drink and beauty products. In fact, the world’s oldest face cream was found by archaeologists in London in 2003. Its state of preservation, 2,000 years later, was outstanding. Fingerprints of the owner were still in the pot. Federico Nappo, a Pompeii expert in cosmetics, reminds us that “The Romans used donkey’s milk as a skin treatment.” Pliny the Elder, in his “Natural History”, describes how Poppea, Nero’s wife, took her bath in donkey’s milk (63 AD). And he describes its properties: “It is believed that donkey’s milk erases the facial wrinkles, makes the skin more delicate and maintains the whiteness.”
Much later, Pauline, Napoleon Bonaparte’s sister, is said to have used donkey’s milk for skin care. In the 19th and 20th centuries, donkey’s milk replaced milk in orphanages. In 1877, the “Saint Vincent de Paul Hospital” decided to set up a stable next to the dormitory for direct feeding of children. At that time, this beverage was also distributed in some large cities of France (Toulouse and Paris). Subsequently, donkey’s milk was forgotten until a young farmer, in 1995, decided to resume its production in Ariège. Today, a small number of donkey’s milk producers enable us to enjoy its beneficial effects.
Its virtues have survived the ages; the revival of natural and authentic products did the rest.
The power of the milk
But what is now the special in donkey milk?
It is very different from the milk of ruminants that have multiple stomachs; their three-day digestion time oxidizes the fatty acids and vitamins. As humans, the donkey has a monogastric digestive system. Furthermore, due to digestion by fermentation, the milk of ruminants has a very high bacterial load; donkey's milk has enzymes (lysozyme and lactoferrin) which are powerful anti-microbial agents.
Donkey's milk is very complete and very close to the woman's milk.
It is rich in vitamins (A, B1, B2, B6, C, D, E), minerals (calcium, magnesium, phosphorus, iron, zinc...), trace elements and essential fatty acids (omega 3 and 6). It contains a lot of retinol (vitamin A) which has a very significant wrinkle-fighting and tightening effect. Retinol also helps to accelerate healing and collagen production. We understand that it is especially effective on problem skin with eczema, acne or psoriasis. The skin regenerates more easily and thus eliminates impurities. Donkey's milk moisturizes and is recommended for early skin aging.
The production of donkey's milk is extremely complicated, making it a rare product. As with all mammals, lactation is triggered by the birth of a child. The animal has only two teats and no reservoir, and therefore should be treated three times a day, in order to get between 1.5 and 2 litres of milk. And milking can be done only for four to five months, since all the milk is left for the foal for the first two months. By comparison, a cow gives an average of 30 litres, year-round. Milking is done manually, and the foal needs to be present, otherwise the jenny will not give milk. In fact, lactation is set off by the secretion of a hormone, oxytocin, caused by the foal's stimulation. We are far from intensive farming, and all producers work artisanally and cautiously, always respecting the animal. Of course, the jenny continues to breastfeed her foal for the entire milking period, and gradually the young donkey diversifies its diet.
Donkey milk is very white and waterier than cow's milk, because it contains very little fat. For it she contains more sugar.
The milk is dried to make easier the safekeeping. For this purpose one use the technology of the Lyophilisation. The milk is not heated up in contrast to the customary Atomisierungstechnik: The water contained in the milk goes over by sublimation from firm in the gaseous state. This technology of the drying by cold and vacuum is a costly and sophisticated process, however, it preserves all qualities of the milk.
The Incas used this technology as first ones, while they brought certain food to the summit of the Machu Picchu on which the had big cold and a low atmospheric pressure, so that the humidity could slowly escape, until the food had dried. In this manner treated potatoes treated in this way kept longer.
In this manner the freeze-dried Bio-milk in our products under optimum hygienic conditions can unfold all forces of fresh donkey milk.