The practice of storing drinking water in copper vessels is an ancient tradition, known in Ayurveda as Tamra Jal. This method involves letting water sit in contact with the copper surface, allowing a minute amount of the metal to infuse into the liquid. Copper itself is a trace mineral that is necessary for various bodily functions, including energy production and connective tissue formation. Understanding the correct preparation, consumption, and maintenance protocols is important for maximizing the practice’s potential while avoiding excessive copper intake.
Preparing Water Using Copper Vessels
The first step in preparing Tamra Jal is selecting a vessel made from pure copper, ideally 99.9% pure, and ensuring it is not lined with other metals or alloys. The water used should be clean, filtered, and at room temperature, as this environment promotes the gentle release of copper ions. The process of infusion is driven by the oligodynamic effect, where a small concentration of metal ions exerts an antimicrobial effect and dissolves into the water.
To allow for adequate infusion, the water should remain in the vessel for a minimum of six to eight hours, often requiring an overnight period. It is important to only use the vessel for plain water. Acidic liquids like lemon water or fruit juices should not be stored in copper, as they can dramatically increase the rate of copper leaching into the beverage.
Guidelines for Safe Daily Consumption
When consuming copper-infused water, moderation is necessary because the body only requires a small amount daily. Generally accepted recommendations suggest limiting consumption to two or three glasses per day, which typically equates to less than one liter of water. The United States Environmental Protection Agency (EPA) has set a maximum allowable level of 1.3 milligrams of copper per liter of drinking water to protect against short-term gastrointestinal issues.
The most common recommendation for timing is to drink the prepared water first thing in the morning on an empty stomach. To prevent the possibility of accumulating too much copper over time, it is advisable to cycle the practice by taking periodic breaks from consumption. This cycling helps the body maintain its natural balance and prevents the total daily intake from consistently exceeding the tolerable upper intake level of 10 milligrams for adults.
Cleaning and Maintaining Copper Vessels
Regular cleaning and maintenance of the copper vessel are necessary for both hygiene and safety. Copper naturally oxidizes when exposed to air and water, forming a dark residue known as verdigris, which appears as black or greenish spots on the interior. Allowing this buildup to persist can lead to an excessive amount of copper leaching into the water, increasing the risk of overexposure.
A simple and effective cleaning solution can be created using common household ingredients. A mixture of equal parts white vinegar and salt, or lemon juice and salt, works well because the mild acid reacts with the copper oxide. To clean, pour a small amount of the solution into the vessel, shake vigorously to coat the interior surface, and then scrub gently with a soft sponge or bottle brush. The vessel must be immediately and thoroughly rinsed with plain water to remove all traces of the cleaning mixture. This thorough cleaning should be performed regularly, typically every two to four weeks, or whenever the dark residue begins to become visible.
Between these deep cleans, the vessel should be rinsed with water after each use and allowed to air dry completely. If the water begins to taste noticeably metallic, or if symptoms like nausea or stomach cramps occur, consumption should be stopped immediately, as these are potential signs of excessive copper intake. Consistent cleaning ensures the copper surface remains stable, controlling the rate of ion transfer.