Copper tableware is the oldest tableware of mankind. However, copper rust (copper bicarbonate oxidation) and green powder (copper oxide) produced by copper oxidation in humid environment are toxic substances, and copper and tin produced by friction during cooking are also harmful to human health, so copper tableware has been gradually eliminated in the use process.
Main introduction:
Copper is an essential trace element for human body. It can enter the blood within 15 minutes after ingestion and exists inside and outside red blood cells. It plays a functional role in the form of enzyme, which can maintain normal hematopoietic function, promote connective tissue, maintain the health of central nervous system, promote the formation of normal melanin, maintain the normal structure of hair, and protect body cells from the damage of superoxide anion.
Generally speaking, adults only need 2~3 milligrams of copper every day. Lack of copper can lead to anemia, edema, osteopathy, anemia, nervous system disorder, blood vessel injury and so on. However, the acute toxic reactions of high-dose copper include metallic taste in the mouth, epigastric pain, nausea, vomiting and severe diarrhea.
Intake of 100g or more copper sulfate can lead to hemolytic anemia, liver failure, renal failure, shock, coma or death. In the process of food cooking, copper is not easily destroyed. It is easier to ingest copper when it is used as a spatula. Food is rich in copper, which should not be supplemented unless necessary, so as to avoid heavy metal deposition and chronic copper poisoning.