19 september 2024 · 5 min read

Is drinking from copper drinkware healthy? What the science says

Drinking water from copper drinkware is an age-old Ayurvedic practice, and modern science supports some of the claims: copper has demonstrably antimicrobial, anti-inflammatory and antioxidant properties. The direct long-term effects still need further research, but the practice appears safe and possibly beneficial, especially for water quality. The condition is that you look after the drinkware properly and don't use it for acidic drinks.

What does Ayurveda say about copper drinkware?

Copper drinkware has been making a comeback in recent years as a popular choice for drinking water. In Ayurveda, an ancient system of medicine from India, water from copper drinkware has been praised for thousands of years for its supposed health benefits. But are those claims based on scientific evidence, or mainly on traditional knowledge?

According to Ayurveda, water stored in copper drinkware, often referred to as "Tamra Jal", can help balance the three doshas (Vata, Pitta and Kapha) in the body. Copper is said to have powerful antibacterial, anti-inflammatory and alkalising properties that contribute to a stronger immune system, better digestion and a general detox of the body.

The claim is that water left in copper drinkware for 6 to 8 hours takes on properties that are beneficial to health. Millions of people around the world follow this tradition and there are countless anecdotal stories of improved health. It does remain important to look critically at the science behind such claims.

What is the scientific basis?

Many health claims around copper drinkware are traditional, but there is also scientific research that supports the benefits of copper in various contexts. Copper is an essential mineral for the human body and plays a role in a number of physiological processes.

Antimicrobial properties

One of the most researched benefits of copper is its powerful antimicrobial effect. Various scientific studies show that copper can effectively kill bacteria, fungi and viruses. A study in the Journal of Hospital Infection found that copper surfaces can kill bacteria such as E. coli and Staphylococcus aureus within a few hours. On materials such as stainless steel, bacteria survive much longer.

Research from the University of Southampton found that copper can even neutralise Norovirus, a common cause of food poisoning. This supports the claim that storing water in copper drinkware can help purify drinking water of harmful micro-organisms.

Anti-inflammatory properties

Copper has natural anti-inflammatory properties. Studies have shown that a copper deficiency can be associated with inflammation-related diseases such as arthritis. A 2014 study in the European Journal of Pharmacology showed that copper supplements can help reduce inflammation and support the immune system.

There is no direct evidence that water from copper drinkware relieves arthritis symptoms. However, maintaining healthy copper levels, by regularly drinking water from copper drinkware, could contribute to less inflammation in the body.

Support for digestion

In Ayurveda, water from copper drinkware is said to support the digestive system. There is little specific clinical research into that effect, but we do know that copper plays an essential role in the production of enzymes involved in breaking down food in the body.

Copper also helps with the absorption of iron, which is essential for the formation of red blood cells. Studies suggest that a copper deficiency can lead to problems such as anaemia and digestive complaints. Water from copper drinkware can therefore help maintain healthy copper levels.

Antioxidant properties

Copper is a powerful antioxidant: it helps neutralise free radicals in the body. Free radicals are unstable molecules that can cause cell damage and contribute to the ageing process and to chronic diseases such as cancer and cardiovascular disease.

More research is needed to prove directly that drinking from copper drinkware enhances the antioxidant effect of copper in the body. What is known is that copper plays an important role in the formation of superoxide dismutase (SOD), an enzyme that is one of the most powerful antioxidants in the body.

What are the risks of too much copper?

Copper is essential for health, but too much copper is harmful. Excessive exposure can lead to copper poisoning, with symptoms such as nausea, vomiting and abdominal pain, and in severe cases liver or kidney damage.

Fortunately, the risk of copper poisoning from water in copper drinkware is very small. The amount of copper that ends up in the water is minimal, especially if you look after the drinkware properly and don't use it for acidic drinks such as citrus juices. Those attack the copper and release more of it into the liquid.

How do you use copper drinkware safely?

Use it for water, not for acidic drinks such as citrus juice.
Clean it every few days with lemon and salt to remove oxidation.
That way you prevent an unwanted build-up of copper particles in the water you drink.

Is copper drinkware worth it?

Copper drinkware has a rich history and has been used in the Ayurvedic tradition for centuries for its supposed health benefits. Modern science supports some of those benefits, in particular the antimicrobial, antioxidant and anti-inflammatory properties of copper.

The direct long-term effects of drinking from copper drinkware still need further research. The practice appears safe and possibly beneficial, especially when it comes to improving water quality. As long as you look after the drinkware properly and don't use it for other drinks, it's a simple and natural way to benefit from the properties of copper.

For anyone who wants to keep their water pure and support their health, drinking from copper drinkware seems a valuable addition to a healthy lifestyle.

Summary

In Ayurveda, water from copper drinkware ("Tamra Jal") has been praised for thousands of years; the water should stand in it for 6 to 8 hours.
Research confirms that copper can kill bacteria such as E. coli and Staphylococcus aureus and even Norovirus.
Copper is anti-inflammatory and antioxidant, and plays a role in digestion and the absorption of iron.
Too much copper is harmful, but the risk of copper poisoning from drinkware is very small with proper care.
Use it for water, not for acidic drinks, and clean it every few days with lemon and salt.