Note on Copper Oxide

I also meant to say that making some kind of long-term plan for copper intake around something like copper(I) oxide is not going to really work, given its apparent insolubility (it can't be absorbed at all, if it's insoluble) and, consequently, lack of bioavailability. It wouldn't necessarily matter, given that many people seem to have copper overload without necessarily even having eaten a lot of copper-containing foods. It's really strange that copper is in so many of these "healthy" foods, too. Maybe there are some factors in some foods that prevent copper absorption or something, but it's fairly strange that so many supposedly-healthy foods have significant amounts of copper in them. I don't have any real point in saying that, and I don't know what to make of it.