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haidut said:More specifically, exogenous copper supplementation, not copper present in food. So, for those that do not fancy liver, copper supplementation maybe a viable route. Ray has said that 4oz of liver has 30mg of copper, which is our weekly requirement. So, I am taking 4mg copper gluconate daily and will post update in a month. I have some greying hairs that should get color restored from the copper supplementation.
http://www.ncbi.nlm.nih.gov/pubmed/24549041
ravster02 said:haidut said:More specifically, exogenous copper supplementation, not copper present in food. So, for those that do not fancy liver, copper supplementation maybe a viable route. Ray has said that 4oz of liver has 30mg of copper, which is our weekly requirement. So, I am taking 4mg copper gluconate daily and will post update in a month. I have some greying hairs that should get color restored from the copper supplementation.
http://www.ncbi.nlm.nih.gov/pubmed/24549041
Haidut, did you ever see any positive effects from this copper experiment?
Mittir said:haidut said:Ray has said that 4oz of liver has 30mg of copper, which is our weekly requirement. So, I am taking 4mg copper gluconate daily and will post update in a month.
Is that a typo? Nutritondata shows 1 oz of raw beef liver
has about 2.7 mg of copper, which is 137% RDA.
Nutritiondata says beef liver (15mg/100g raw) has more copper than lamb liver (10mg/100g raw).SaltGirl said:Mittir said:haidut said:Ray has said that 4oz of liver has 30mg of copper, which is our weekly requirement. So, I am taking 4mg copper gluconate daily and will post update in a month.
Is that a typo? Nutritondata shows 1 oz of raw beef liver
has about 2.7 mg of copper, which is 137% RDA.
I think he might refer to lamb liver. Lamb liver has ton of copper. 1 cup is 22.5 mg or 1100% of daily requirements.
Steffi said:Just cut off a bit of any electrical wire for fixed in-wall house wiring and throw it into some vinegar. It turns green after a few days (more copper) and tastes very bitter. But there's a cheap copper supplement. These wires are extremly pure copper cause they need to be pure for good conduction.
most people (slow oxidizers) need more zinc in the diet and no copper lol. Only true fast oxidizers need fair amount of micronutrients such as copper.. Slow oxidizer has easily too much biounavailable copper stored in the liver and other tissues and copper deficiency like symptomes in the same time.. With adding more copper, it will be only worse.nullredvector said:post 106604 Does anyone have any updates?
I have a lot of grey hairs for a 27yo. I've noticed that with 4-8mg of copper glycinate per day that my dandruff gets really bad, but is 100% reversed with 30-90mg P5P (I'm 6'6'' @24lbs).
So copper is activitng my CcO/metabolism (inhibited by pufa) increasing demand for B6 and the B6 is playing the protective role in the AAC enzymes or some pufa related action.
I've always hated liver. I assume it's my taste buds telling me I don't need more iron. Liver always tastes like blood or metallic-y to me.YuraCZ said:post 78315 How can anyone dislike liver? The most nutritious food on the earth! And so cheap!! I wish I could eat a pound of liver every day.
Yes Peat friendly foods a VERY high in copper. So again as I can see you don't get it at all.. It is not about getting enough copper in the diet. It is about BIOAVAILABILITY of copper. If you are under stress with impaired liver, adrenals, thyroid function. Copper become biounavailable due to lack of transport proteins such as ceruloplasmin, so this unbound biounavailable copper will build up in the tissue(which is damaging as ****) and you will be experiencing copper deficiency symptomes. :!:NathanK said:post 106686 Count me in. I've noticed a few gray hairs this year. My iron, ferritin, and hemoglobin is a little high so that probably isn't helping. IIR, Josh Rubin had an anemia video and mentioned lowering Fe with copper.
Funny, I always assumed a Peaty diet was a higher copper one with OJ and shellfish and such. I eat about 3/4lb of shrimp most weeks and in the other weeks a tin of oysters or clams. Maybe that occasional zinc support is throwing me out of balance.
Thanks for all the resources to read in this thread!
I've always hated liver. I assume it's my taste buds telling me I don't need more iron. Liver always tastes like blood or metallic-y to me.YuraCZ said:post 78315 How can anyone dislike liver? The most nutritious food on the earth! And so cheap!! I wish I could eat a pound of liver every day.