What Happened to Dietary Copper?
Copper deficiency is becoming an increasingly prevalent issue, and much of this can be attributed to the industrialization of our food system. Over the years, modern agricultural practices, including intensive farming techniques and the widespread use of synthetic fertilizers, have severely depleted the copper content in our soil. Unlike traditional farming methods, which allow soil to naturally replenish essential minerals, today's farming techniques fail to restore trace elements like copper. As a result, the crops grown in this nutrient-depleted soil lack the copper levels once available in food.

Foods that were once reliable sources of copper, such as liver, oysters, mushrooms, seeds, nuts, and dark leafy greens, no longer provide the same nutritional value in terms of copper content. This significant reduction in dietary copper (copper 1) has led to a situation where even individuals who eat balanced diets may not get enough of this vital mineral. Without adequate copper, the body can experience several health issues.
The body's inability to get enough dietary copper is compounded by the difference between #1 and #2 copper. Not all forms of copper supplements offer the same health benefits. In fact, most supplements contain the less desirable Copper 2 (cupric copper), which can be toxic in excessive amounts.
Given this depletion of dietary copper, supplementing with a safe, bioavailable form of copper, BioCopper1, is becoming increasingly important.
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