The practice of consuming mare’s secretion exists in certain cultures. This beverage, distinct from bovine or caprine varieties, possesses a unique composition including higher levels of lactose and vitamin C. It also features a delicate, slightly sweet flavor profile compared to conventional dairy options. Its use varies significantly across geographic regions and cultural traditions.
Its consumption carries both historical significance and potential nutritional advantages. In Central Asian communities, it forms an integral part of the traditional diet, often fermented into beverages like airag and koumiss. Proponents suggest benefits ranging from improved gut health due to probiotic content to potential anti-inflammatory properties. The practice reflects a close relationship between humans and equines in these areas, extending beyond transportation and labor to nutritional sustenance.
