Copper is a trace mineral in both humans and animals that plays an important physiological role in your body as a scavenger of free radicals. According to the Linus Pauling Institute, copper is a component of the enzyme cytochrome c oxidase, which the cells in your body uses to manufacture adenosine triphosphate, or ATP, an important source of cellular energy. Increasing the amount of copper in your diet is not difficult.
Reduce your intake of supplemental zinc. According to the Linus Pauling Institute, extended intake of 50 mg or more of supplemental zinc per day can lead to copper deficiencies.
Avoid foods that must be cooked for long periods of time. According to Caloderm, cooking navy beans removes half the copper content of the beans.
Avoid overly processed wheat products. Caloderm notes that converting whole wheat to wheat flour can reduce the copper content of the grain by nearly 70 percent.
Add foods that are excellent sources of copper to your daily diet. Look for beef liver, oysters or clams, crab meat, crimini mushrooms, blackstrap molasses and boiled Swiss chard, all of which are excellent copper sources.
Add foods that are very good sources of copper to your daily diet. Choose boiled spinach, sesame seeds, slices of cooked summer squash, boiled asparagus and cashews.
Focus on food sources of copper. The University of Maryland Medical Center recommends intake of dietary supplements only under the supervision of your doctor.