Copper vessels were used much more in days gone by than they are today. Copper pots and pans were the pride of every prosperous home. But since the knowledge of vitamins has become widespread, the use of copper cookware has gone out of fashion. It was found that copper is a catalyst and, as such, destroys vitamin C. If rose hips, barberry puree or other vitamin-rich foods are cooked in copper pans, only a small amount of this vitamin remains intact. The same foods, if cooked in an enamel or stainless steel pot, will retain a much higher content of valuable vitamins. As far as health is concerned, copper pots and pans have no place in the kitchen. What is more, copper oxidises easily and forms harmful verdigris.

I have observed many cases of problems with the mucous membranes of the stomach and intestines resulting from eating food that has been prepared using copper utensils. The liver may also be affected since everything that passes the portal vein from the digestive organs comes into contact with the liver, the poisons having to be broken down. It is nothing unusual that jaundice results when large amounts of such metal oxides and metallic salts are regularly taken into the system. Changes in the blood are also possible and certain forms of anaemia may be connected with them. Kidney damage is another possible result of poisoning with metal oxides. And it has been noticed that copper, just like aluminium, can trigger a mild disturbance of the central nervous system.

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