I don't have all of this figured out but:
I think a big part of it is actually due to the Zinc-to-Copper ratio - this is something that Ray Peat doesn't seem to discuss much.
As a general rule: zinc can block copper absorption (and vice versa). All of the foods that Ray Peat recommends for copper (oysters, beef liver, to a lesser extent dairy) are usually much higher in zinc than copper - so the ratios are still not ideal if the goal is to increase your copper.
Also, land animal meat (ruminants) is generally much higher in zinc and much lower in copper. Whereas, fish is usually higher in copper and lower in zinc.
Lots of meat consumption, without white fish consumption to balance it out (or mushrooms and some plant foods), can lead to high zinc and low copper.
Morley Robbins discusses this frequently, for what it's worth (I know he isn't too popular here). Frank Tufano also has a quite interesting introductory video on YT called "Understanding Zinc to Copper Ratio" (again, he's probably not too popular around here - but it could give you some further ideas to check out) - apologies, I cannot link the video due to being a new member to the forum.
A recent thread on Honey mentions it increased serum copper. -"Honey reduced serum immunoglobulin E by 34% and increased serum copper by 33%"
If that's what you're after then could be something looking into. - Honey speeds up metabolism and recovery in bone fracture
How much honey and which one?
My issue is that I also have low zinc , so it’s way more complicated.
Serum zinc deficiency , but whole blood zinc is perfect. Whatever this means . Nobody can tell me.