Copper

Copper – an essential component of enzymes, copper helps the body to absorb iron and form healthy red blood cells. Copper also helps in the function of amino acids, and the assimilation of Vitamin C, the formation of elastin which helps to maintain bones, connective tissue, healthy muscle and tone and response. Copper also helps in the production of melanin, the proper functioning of the thyroid glands, and maintains the sheathing around the nerve cells.

Symptoms of deficiency include difficulty breathing, weakness, dermatitis, anemia, and edema, weak blood vessels, problems with bones and joints, poor hair and skin color.

It is best taken with iron and zinc.

It is canceled out by: excessive zinc, and chronic diarrhea, antacids, antihistamine.

Cereals – Barley, Bran, Cornmeal, rye bread, wheat germ, whole wheat.

Dairy –  Cheddar Cheese, cottage cheese, whole cow’s milk, cream, egg yolk, goat’s milk, Swiss cheese.  

Fruits –  Apples, apricots, bananas, blackberries, blueberries, cantaloupe, cherries, dates, feverbush, grapefruit, grapes, Kiwifruit, olives, pears, prunes, raisins, strawberries.

Herbs and Spices  –  Chives, Fennel, Ginger, Marjoram, Mint, Parsley, Sea Salt, Turmeric, Watercress.

Meats – Chicken, Turkey.,        

Seeds/Nuts – Almonds, peanuts, pistachios, prickly pear, pumpkin seeds, sesame, sunflower, walnuts.

Sea Foods – Cod, flounder, haddock, halibut, kelp, mackerel, perch, pike, red snapper, salmon, trout. 

Vegetables etc –  Asparagus, Broccoli Eggplant/Aubergines, Green beans, Mushrooms, Parsley, Parsnips, Peas, Potatoes (unpeeled), Soybeans, Spinach, Squash, Tomatoes.

Other – Lentils, miso, molasses.

Sources:

Rain, M.S. “Earthway.” 1990. Pocket Books, U.S.

Whole Foods http://whfoods.org/sitesearch.php

Index Page of Series:

Your Vitamins and Minerals