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pas® 6 The magnesium requirement in the dietary is low, being not more than 0.01 oz per day, and this is present in foods in such a degree of abundance that magnesium has not been demonstrated to be a 1 iml ing factor in human nutrition* Kxpermental animals deprived of magnesium in the dietary develop© 4 severe reddening of the skin, increased irritability of the nervous system, heart disturbances and convulsions* Gross excess in dietary magnesium results in disablement of calcium from the body, but no serious pathological changes except kidney stones* iron in the dietary is required fox^he formationof hemoglobin in the blood, and on iron poor dietaries, anemia develops* The daily requ¬ irement for iron is 1/3,000 oz. This may be supplied in the form of food iron* The richest sources are the organ meats (liver, heart, kidney, spleen) .meat, ess yolf, wiiole wheat, fish, nuts, dates,beans, spinach, and oatmeai. Milk, is a very poor source of iron and if an an- imal^diet is restricted to milk for much longer than its normal lactation period, anemia may result. Raisins are a better monument to the eff¬ iciency of our advertising agencies than a source of dietary iron* To fulfil the daily requirement of iron would require 1 and one half lbs. of raisins, tf* The iron requirement may also be met by inoraaxiic iron salts. This question was cleared up by Hart and Steen bock at the University of Wisconsin in 1928, who snowed that the apparent inefficiency of inorganic iron as a blood building element was due to the shortage of copper in the purifidd experimental dietaries. Oily traces of copper are necessary in the dietary, but this small amount of copper is re¬ quired in order that the body may form hemoglobin from the iron. This interesting relationship between iron and copper carries us back again to the evolutionary development of the race. Back 400,000,000 years in the Cretaceous Sea, some of the primitive forms carried a copper compound.