Copper Utensils Could Be Doing More Harm Than Good: Know How

When acidic foods (like tomatoes, vinegar, or citrus) are cooked or stored in unlined copper utensils, the metal can leach into the food. Excess copper intake can be toxic over time

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Ingesting too much copper can lead to nausea, vomiting, abdominal pain, and long-term liver or kidney damage

Traditional copper utensils without a protective lining (such as stainless steel or tin) can react with food, especially when exposed to heat or acids

Copper reactions may change the taste of certain foods and degrade some nutrients, making your meals less healthy and flavorful

Copper utensils are sensitive to harsh detergents and high heat in dishwashers, which can damage the metal, wear off linings, and increase health risks from corrosion

Copper cookware needs regular cleaning and polishing to prevent tarnish (copper oxide), which is not only unattractive but can also be mildly toxic if ingested

While copper is an essential trace mineral, the idea that drinking water from copper vessels drastically boosts health is often exaggerated