ingredient information
Copper Cupric Oxide
Works in balance with zinc and vitamin C to form elastin and collagen (to support connective tissue, bones and skin). Aids in the formation of hemoglobin; red blood cells; bone; of healthy nerves and joints. Contributes to taste sensitivity; hair and skin coloring; and energy production. Whole Food Sources Richest sources of copper are chocolate (cocoa); organ meats(liver); shellfish; nuts; and whole food mushrooms. Domestic water softeners dramatically increase the copper content of the water. Copper is also available in lower levels through garlic; broccoli; beets; avocados; beans; oranges; lentils; oats; raisins; radishes; soybeans; barley; molasses and green leafy vegetables. Deficiency Symptoms The USDA discovered that a diet with 20% of its daily calories from fructose, showed decreased levels of red blood cell superoxide dismutase (a copper-dependent enzyme critical to antioxidant protection within the red blood cells) Deficiency signs include general weakness, skin sores, anemia, impaired respiratory function, hair loss and even osteoporosis. Safety Cautions and Remarks An intake of up to 10 mg daily reports no adverse effects. Intakes of 25 mg per day or more is considered high and is cautionary. HIGH intakes of copper reduces the levels of zinc, molybdenum, and vitamin C. Symptoms of excessive copper include nausea, vomiting, diarrhea, nervousness, irritability, epigastric and muscle pain. NOTE: Patients with early Wilson’s disease should AVOID high –copper-containing foods. HIGH intakes of zinc, fructose and vitamins C reduces the level of copper in the body. *=No U. S. RDA or nutritional value established REFERENCES: U.S. Food & Drug Administration; U.S. Dept. of Agriculture;