(NaturalHealth365)  Here’s something your doctor probably hasn’t mentioned: one of the most promising brain health discoveries doesn’t come from Big Pharma.  It comes from studying the copper in everyday foods.

Researchers tracked over 2,400 older Americans and found that those eating more copper-rich foods consistently outperformed others on memory tests.  We’re talking notable differences – nearly 4 points higher on processing speed tests and better performance across multiple cognitive measures.

What your brain really needs

The study, published in Scientific Reports, divided participants into four groups based on daily copper intake.  The highest group consumed about 1.44 mg per day (roughly what you’d get from an ounce of dark chocolate plus some nuts).  The lowest got less than 0.76 mg daily.

Results?  Individuals with higher copper intake scored significantly higher on the Digit Symbol Substitution Test, Animal Fluency Test, and memory assessments.  The benefits plateaued at specific levels: 1.63 mg for processing speed, 1.42 mg for verbal skills, and 1.22 mg for overall brain function.

Below these amounts, more copper meant sharper thinking.  Above them?  No additional benefit.  Your brain apparently knows exactly what it needs.

Why copper matters

This isn’t just correlation.  Copper helps your brain produce neurotransmitters – the chemical messengers that keep your neurons talking.  It’s also essential for making antioxidant enzymes that protect brain cells from damage.

Think about it: your brain burns 20% of your body’s energy despite weighing 3 pounds.  Copper keeps that energy production running smoothly.  It also helps synthesize acetylcholine, directly tied to learning and memory.

When copper levels drop, so does brain function.  People with a deficiency often experience fatigue, weakness, and that frustrating “brain fog” feeling.

The stroke connection nobody talks about

Interestingly, stroke survivors in the study showed significantly more substantial improvements with higher copper intake compared to the rest of the participants.

After a stroke, the brain experiences massive oxidative stress – akin to a cellular wildfire that continues to damage tissue.  Copper helps produce superoxide dismutase, one of your body’s most potent antioxidant enzymes.  When levels are optimal (around 1.5 mg daily intake), this enzyme can slash brain damage by 40%.

What if the secret is already in your kitchen?

You don’t need expensive supplements.  Some of the richest copper sources are probably in your pantry:

• Six oysters: 5 mg (way more than you need)
• Quarter cup cashews: 0.6 mg
• Ounce of dark chocolate: 0.2 mg
• 3 ounces beef liver: 4 mg
• Shiitake mushrooms: 1.3 mg (cooked)

The people with the sharpest minds weren’t those who occasionally binged on high-copper foods.  They consistently included these foods in their regular diet.

Why your doctor doesn’t know this

Copper deficiency rarely comes up in medical visits because symptoms develop slowly.  Persistent fatigue, anemia that doesn’t respond to iron, frequent infections – these could all signal low copper, but doctors rarely test for it.

Additionally, individuals with higher copper intake in this study tended to be healthier overall – better educated, higher income, and less likely to smoke.  The researchers controlled for all these factors, and the copper-brain connection still held strong.

What’s the bottom line?

Lead researcher Dr. Weiai Jia and her team followed participants from 2011 to 2014, using multiple cognitive tests that specifically look for early signs of dementia.  Scoring higher on these tests at 60 or 70 could mean years of preserved independence.

The optimal range of copper appears to be 1.2-1.6 mg per day – easily achievable through a balanced diet.  A few cashews here, some dark chocolate there, or add some cooked shitake mushrooms – on a regular basis.  Pretty simple.

Sure, copper isn’t the only factor in brain health.  You still need exercise, good sleep, and social connections.  But when something this basic could help preserve your memory, and it tastes good, too, it seems like a no-brainer.

The choice is yours: wait for more studies while hoping for the best, or start including what already works.

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Sources for this article include:

Nature.com
Medicalxpress.com