Is metal copper and food copper, the same thing, just smaller?
Yes, it is the same, but copper molecules in food are larger. Metal copper is elemental, while the food copper will be hooked onto usuallay a protein molecule so it can be transported through the body without causing chemical reactions. Supplements will be larger sulfate or gluconate molecules as well, but the copper molecules in food bound to protein are the largest. Metal is metal, so iron, copper, manganese, zince, magnesium are all metals we use for enzyme reactions, hormones, etc. If you cook in a copper bowl, you get a little copper, or if you cook in iron pans, you'll get some iron, especially in the presence of a little acid (vinegar, lemon juice, tomato sauce) -- the iron and other metals leach out of the pans and can be used in the body. The Bantu in Africa make beer in iron pots and have tons of iron stored in their livers. . Copper is one of the trace metals that as an electrolyte, keeps the heart beating steadily, and can cause blips (attacks) if it is either too high or too low. So it's not a good idea to add this as a supplement. It's much better to get from foods.
Smaller, because they will be copper ions, Cu2+.
