Copper and healthy blood

Copper is necessary for us first of all to digested iron. Also, is impossible without the activities of some enzymes that reduce oxidation.
Folk medicine for a long time already knew that workers copper mines do not suffer from cancer, i.e. that the copper prevents the appearance of malignant tumors. However, we still do not know, what mechanism apply here, but the reality to some extent confirms popular belief.
Sometimes copper "rescues" from stomach ulcerscaused by taking large doses of aspirin. If with this medication to give the body the appropriate dose of copper, stomach ulcers, most likely, will not. So now produce "aspirin with copper, which, in particular, effectively treats induced experimentally in rats stomach ulcers. In 10 days after the appearance of sores animals began to treat this aspirin, and the wound was healed. Animals of the control group who did not receive the drug, there was a rupture of the ulcer and the General condition deteriorated. Copper acts in two ways: block the inflammation of the tissue around the cancer and contributes to its rapid healing. It also helps to create the myelin sheath of nerve fibers.
Less copper in milk, margarine and honey, most of all in nuts, beef liver, mushrooms, oysters and fruit avocado. Here is the content of copper in some food products of plant and animal origin (Data from the book A. Maximov's Minerals and their importance in the life of organisms")

Products The content, mg/kg dry weight
Spinach (leaves and stems)
Buckwheat (grain)
Salad (leaves)
Cereals (grain)
Potatoes
Liver pork
Beef liver
Kidney pork
Kidney beef
Up to 70
Up to 50
Up to 40
Up to 20
Up to 18
16-82
12-182
4-41
10-39
The copper content in food products depends on its quantity in the soil and can grow significantly if the soil will dobratsa copper sulphate. Extremely high concentration - 358 ppm - was found in the leaves of the famous ginseng, it turned out that the soil had only 123 ppm of this metal. So, the plant is intensively absorbs it from the soil. It was also greater than in the soil, concentration of calcium and iron and smaller items such as potassium, titanium, manganese, zinc, rubidium, Nickel and molybdenum.
Soviet scientist Malychin have been looking for a suitable place for ginseng plantations. Finally he found him in the Caucasus, and in 7 years there rose the roots of this size, what are the 35-year-old wild plants. It appeared that their biological activity was three times higher than that of ginseng with Chinese, Korean or Japanese plantations.
In fact, copper is a toxic element. Copper compounds, especially with grey, poisonous (grynszpan). The excess causes such diseases as anemia, impaired function of the respiratory tract and liver. But copper is necessary for the body. Daily need of an adult varies from 1 to 3 mg. Too little is bad, too much, too bad. Dietary copper prefers to be "paired" with molybdenum, because both are complex, to which are attached sulfur and protein.
None of minerals, with the exception of iron, was not as well studied as copper. And it started by accident. Around 1900, one observation farm owner in Prussia noticed that, when the soil gets sulphurous copper, pasture quality and yields cereals, peas, beans, and lupine markedly increased. Eventually determined that for grain in the soil should be at least 4 ppm of copper. The best fertilizer is sulphurous copper. 14 kg this connection per 1 ha provide soil copper for 8 years.
Plants take from the soil no more than 4 %, and they absorbed only about 10 % of its foodstuffs. It is excreted in the feces. But still special treatment copper man was not required. Copper enough that we eat, and infants have stock of this element in the liver.
Catalytic action traces of copper on the acceleration of the processes of oxidation of most products is well known. Everyone knows that jam) boiled in copper pots, lose vitamin C fully, and at the same time can produce a harmful for an organism of connection honey/ But in the process of production of Swiss cheese his invest in a tub containing the I ppm of copper, then for 10 hours in a tub with 1.6 ppm of copper. Thanks to this in the oxidation process and there are typical for Swiss cheese "holes".