The practice of storing drinking water in copper vessels, known in the ancient Indian tradition of Ayurveda as Tamra Jal, has seen a resurgence. This centuries-old custom is based on the belief that copper imparts beneficial properties to the water it holds. Proponents suggest that consuming this copper-infused water can promote wellness. Understanding the true effects of this practice requires separating the scientifically proven antimicrobial action from the more complex and less-supported systemic health claims.
Copper’s Antimicrobial Action in Water
The most robust scientific support for using a copper vessel lies in its ability to purify water. This effect is attributed to a natural phenomenon called the oligodynamic effect, which describes the potent antimicrobial action of heavy metal ions. When water is stored in a copper bottle, the metal releases tiny, positively charged copper ions (Cu2+) into the water.
These copper ions target microorganisms like bacteria, viruses, and fungi. The ions interfere with the pathogen’s cellular structure, specifically disrupting the cell membrane and binding to the proteins and nucleic acids within the cell. This destructive process effectively deactivates and kills the microbes.
Studies have demonstrated copper’s effectiveness against common waterborne pathogens, including Escherichia coli and Salmonella typhi. Research indicates that water contaminated with these bacteria can be completely sterilized after being stored in a copper vessel for a period ranging from 4 to 16 hours. This natural disinfection capability offers a simple and chemical-free method of water purification.
Systemic Health Claims and Evidence
Beyond water purification, proponents of Tamra Jal often cite health benefits from consuming the copper-infused water. Copper is an essential trace mineral necessary for maintaining human health.
One common claim is that the water supports the immune system. Copper is a component of enzymes that act as antioxidants, which help neutralize damaging free radicals in the body. While copper is an important nutrient for immune function, the minute amount leached into the water may not be a reliable or necessary source if the diet is already balanced.
Other traditional beliefs suggest that copper water aids in digestion and reduces inflammation. Copper is known to stimulate the peristaltic motion of the stomach and intestines and is necessary for many digestive enzyme reactions.
However, the systemic health effects of consuming water with trace amounts of copper, as opposed to obtaining the mineral through dietary sources like nuts, seeds, and shellfish, are often poorly supported by specific, controlled human trials. Scientific inquiry into the direct systemic benefits of drinking copper-leached water is limited. Many broad health claims remain observational or tied to traditional practice rather than modern clinical evidence. The amount of copper absorbed from the water is generally minimal, and for most healthy individuals with a typical diet, it is unlikely to provide a significant advantage over plain water.
Safe Usage and Potential for Copper Overload
Consuming too much copper can lead to health issues. The concentration of copper in the water is dependent on factors like storage time and water acidity. The World Health Organization (WHO) sets a guideline for copper in drinking water at 2 milligrams per liter (mg/L).
Storing water in a copper vessel for an extended period, such as over 12 hours, can cause the copper concentration to exceed this established safe threshold. Excessive ingestion of copper can result in copper toxicity. Symptoms of acute copper toxicity include:
- Nausea
- Vomiting
- Abdominal pain
- Diarrhea
In severe cases, chronic exposure to high copper levels can lead to more serious complications, such as damage to the liver and kidneys.
To ensure safe usage, it is recommended to limit the storage time of water in the bottle to no more than 6 to 8 hours. Users should strictly avoid placing acidic liquids, such as citrus juices, vinegar, or hot beverages, into the copper bottle, as acidity significantly accelerates the leaching process. Regular cleaning of the bottle with a natural acidic solution, like a mixture of lemon and salt, is important to remove the oxidized layer that builds up on the copper surface.