copper
food sources buckwheat, whole wheat, yeast shellfish, shrimp, other seafood, oysters
liver, organ meats dried peas, beans, mushrooms
mushrooms, dark leafy greens nuts, soybeans, black pepper
why we need it used in making hemoglobin produces energy
makes collagen helps tissues heal
needed in metabolism has anti-inflammatory properties
helps make adrenaline helps maintain myelin sheath
deficiency fatigue edema
hair loss, paleness of face, skin sores loss of appetite, diarrhea
toxicity stress, anxiety, irritable depression, fatigue, lack of concentration
joint, muscle pains nausea, vomiting, diarrhea
liver damage epilepsy symptoms
additional notes very easy for copper to become toxic!!! copper:zinc ratio should be 2:15-30mg
interactions certain chemotherapy drugs, certain NSAIDs (non steroidal anti inflammatory drugs), certain
anti-convulsives, oral contraceptives
always check with a medical doctor for possible drug interactions before taking supplements
intake Age Recommended daily allowance (RDA)
1-3 yrs 340 mcg
4-8 yrs 440 mcg
9-13 yrs 700 mcg
14-18 yrs 890 mcg
19+ yrs 900 mcg
material in this sheet is intended for information purposes only and should not replace the advice from a healthcare professional