Oysters & Copper?
By Atom Bergstrom
Re: Can someone explain why Ray Peat allows oysters? Don’t they have omega 3s?
Ray Peat knows it’s impossible to eliminate omega 3 fatty acids.
You can only MINIMIZE them.
According to him (2015) …
“Eating low-fat seafood (sole, whitefish, turbot, scallops, oysters, lobster, shrimp, squid, etc.) once in a while can provide useful trace minerals, without much risk.”
Re: Oysters are a healthy source of copper. Which nearly everyone is deficient in from eating excess iron.
Just don’t make a fetish of it.
Most people seem to be giving copper Godlike qualities. It has a Dark Side too.
Oysters protect themselves from copper with zinc.
Most copper problems are qualitative, not quantitative.
Cancer patients have elevated serum copper. What’s a doctor to do?
Reduce the copper level. Medical Nemesis mucks up again!
Serum copper is high because copper has been evicted from the cellular hierarchic level, including red blood cells.
Re: Some time ago I did Lawrence Wilson Nutritional Balance on my own and took a lot of zinc with vitamin C, then my copper was depleted.
Or the copper is hiding INSIDE the cell — the usual case.
I know Larry Wilson and respect him, but disagree on many points.
Re: There must be a balance of ratios between zinc (antiviral) and copper (antibacterial), zinc is synergistic with vitamin C and copper is antagonistic with C.
Both zinc and copper are antibacterial.
Zinc is “synergistic” with the antioxidant form of vitamin C (commonly found in supplements) while copper is synergistic with the oxidized form of C (commonly found in foods).
I place “synergistic” in quotes because “heading in the same direction” does not necessarily mean “teamwork.”
Oyster blood cells are composed of cuproglobin (copper hemocyanin) instead of hemoglobin.
If anyone is interested in pursuing this topic, let me know here at Atom’s Blog.