By Atom Bergstrom
According to Medical News Today …
“Too little copper can lead to neutropenia. This is a deficiency of white blood cells, or neutrophils, which fight off infection.
“A person with a low level of neutrophils is more likely to get an infectious disease.”
Copper is easy to acquire if you eat whole foods.
Re: What affects copper’s bioavailability?
C. Kies & J. M. Harms (“Copper absorption as affected by supplemental calcium, magnesium, manganese, selenium and potassium,” Advanced Experimental Medical Biology, 1989) wrote …
“Effects of feeding supplements of calcium, magnesium, manganese, selenium and potassium on dietary copper bioavailability of humans were investigated. Results indicated that the calcium supplements depressed fecal copper losses and improved body copper retention as did potassium supplements. Magnesium and selenium supplementation of diets resulted in increased apparent fecal losses of copper while no effect of manganese supplementation was found. It may be that the unexpected positive effect of calcium on copper utilization was due to its neutralizing effect on the relatively high level of ascorbic acid provided by the constant background diet. Ascorbic acid is known to inhibit the absorption of copper.”
Keep this in mind. Dehydroascorbic acid is not the same as ascorbic acid.
Guess which one is most abundant in Nature?
Keep this also in mind. The quantitative presence of copper is not the same as the qualitative bioavailabilty of copper.
Just because an employee shows up at a job doesn’t mean he’s going to work.