Milk naturally contains lactic acid. When it comes into contact with copper, a chemical reaction occurs, which can spoil the milk and create toxic compounds.
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Milk Spoils Quickly
A copper vessel alters the pH of milk. This allows bacteria to multiply rapidly, causing the milk to sour or curdle quickly.
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Risk of Stomach Problems and Food Poisoning
Milk stored or consumed from a copper vessel can cause acidity, vomiting, stomach pain, or food poisoning.
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Risk of Copper Toxicity
Long-term consumption of milk from copper vessels can lead to copper accumulation in the body, potentially harming the liver and kidneys.
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Ayurveda Also Prohibits It
Ayurveda recommends drinking only copper-infused water (Tamra Jal) from copper vessels. Storing milk, yogurt, lemon, or acidic substances in copper is strictly prohibited.
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Milk's Taste and Color Deteriorate
The reaction with copper can give milk a metallic smell and alter its taste, making it unsuitable for consumption.