Oysters & Copper?

By Atom Bergstrom

Atom’s Blog

Re: Can someone explain why Ray Peat allows oysters? Don’t they have omega 3s?

Ray Peat knows it’s impossible to eliminate omega 3 fatty acids.

You can only MINIMIZE them.

According to him (2015) …

“Eating low-fat seafood (sole, whitefish, turbot, scallops, oysters, lobster, shrimp, squid, etc.) once in a while can provide useful trace minerals, without much risk.”


Re: Oysters are a healthy source of copper. Which nearly everyone is deficient in from eating excess iron.

Just don’t make a fetish of it.

Most people seem to be giving copper Godlike qualities. It has a Dark Side too.

Oysters protect themselves from copper with zinc.

Most copper problems are qualitative, not quantitative.

Cancer patients have elevated serum copper. What’s a doctor to do?

Reduce the copper level. Medical Nemesis mucks up again!

Serum copper is high because copper has been evicted from the cellular hierarchic level, including red blood cells.


Re: Some time ago I did Lawrence Wilson Nutritional Balance on my own and took a lot of zinc with vitamin C, then my copper was depleted.

Or the copper is hiding INSIDE the cell — the usual case.

I know Larry Wilson and respect him, but disagree on many points.


Re: There must be a balance of ratios between zinc (antiviral) and copper (antibacterial), zinc is synergistic with vitamin C and copper is antagonistic with C.

Both zinc and copper are antibacterial.

Zinc is “synergistic” with the antioxidant form of vitamin C (commonly found in supplements) while copper is synergistic with the oxidized form of C (commonly found in foods).

I place “synergistic” in quotes because “heading in the same direction” does not necessarily mean “teamwork.”


Oyster blood cells are composed of cuproglobin (copper hemocyanin) instead of hemoglobin.

If anyone is interested in pursuing this topic, let me know here at Atom’s Blog.


'Oysters & Copper?' have 17 comments

  1. October 11, 2021 @ 9:17 pm Atom

    Solar Flare & Geomagnetic Storm!

    Maybe Monday wasn’t beginner’s luck after all. :-D

    Time to reclaim the planet.


  2. October 11, 2021 @ 9:18 pm Atom

    René Lontie (“Introduction,” Copper Proteins and Copper Enzymes: Vol. 1, 2019) wrote …

    “Copper is an essential trace element, although nearly all organisms have access to only very minute amounts. Notable exceptions are bacteria involved in the leaching of copper from low-grade ore and the ‘copper flowers’ in Central Africa. These species raise an interesting problem, as they have to cope with otherwise toxic amounts of the metal.”


    • October 12, 2021 @ 5:11 pm John

      Hello Atom! I certainly would like to hear more of your views on Copper! There is a supplement that states it is Copper in the form of Copper I (1), rather than the more widely used/available Copper II (2), and they mention that the Copper I form is less likely to cause the negative issues associated with Copper consumption/supplementation in general…what do you think? What foods or methods can be used to ensure that the Copper stays inside the cells where it belongs rather than float about freely where it might cause mischief?


      • October 12, 2021 @ 5:16 pm patrick

        The last time we talked to Ray Peat on the seafood thing he likes scallops and lobsters…..well scallops best…but not a big fan of oysters… Atom probably knows why…
        He remembers these things….


        • October 12, 2021 @ 6:14 pm Atom

          Maybe Ray Peat doesn’t like raw thingies that slide down the throat? :-D

          Or he might not like the “dark stuff” in oysters? It’s micro-algae.

          Ray Peat did say oysters combined with eggs eliminate wrinkles.


          • October 12, 2021 @ 8:39 pm John

            Are there any low-toxin, “safer” brands of canned oysters that you have come across in your research Atom?

      • October 12, 2021 @ 5:55 pm Atom

        If copper I is the cupric form, its not usually biologically available. If it gets quickly shuttled into the toilet that would indeed make it less toxic. We should ask Ray Peat how long that form of copper hangs out in our internal organs. Much more about copper in an upcoming blog entry … maybe tomorrow (Wednesday). If folks are interested, I’ll keep on keeping on about the subject.


        • October 13, 2021 @ 10:47 am Dawn

          Yes, keep on keeping on please :)


          • October 13, 2021 @ 1:43 pm Atom

            Thumbs Up! More to come soon!

        • December 11, 2021 @ 10:57 pm Lynn_M

          I’m late reading this, but I am interested in more on copper.


          • December 12, 2021 @ 4:05 pm Atom

            more coming soon

  3. October 11, 2021 @ 9:20 pm Atom

    How can you tell structured water from unstructured water?

    If you can’t chew it, it ain’t structured. Colloids and structured water are two different critters.

    Re: Chew it? Please elaborate!

    Jell-O is a common example of structured water. We never heard Bill Cosby say, “Drink your Jell-O, kids!”


  4. October 11, 2021 @ 9:32 pm Atom

    Re: But isn’t Jell-O made with gelatin?

    And gelatin is held together with structured water. So is every biological solid.

    Up to 95% of a carrot is water. Ever try to remove that water from a carrot?

    You can squeeze out the unstructured water, but not the structured water.

    Lignin/cellulose have a lot in common with gelatin.


  5. October 11, 2021 @ 9:39 pm Atom

    Watch for One World Order phrases like “internationally recognized scientific testing.”

    It’s Zookeeper-Speak for, “Our way or the highway, slaves, servants, and serfs!”



  6. October 11, 2021 @ 9:44 pm Atom

    Oatmeal has copper. Cereals need it.

    Copper is easy to access, harder to utilize and distribute to the right organs at the right time for the right reasons.



    • October 12, 2021 @ 1:13 pm Peter

      What do we need copper for Atom?


      • October 12, 2021 @ 6:00 pm Atom

        Much more about copper in an upcoming ORN blog entry … maybe tomorrow (Wednesday).

        If folks are interested, I’ll keep on keeping on about the subject.


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