Substances other than food constituents which may be present in food

✍ Scribed by Hughes, E. B.

• Book ID: 102328291
• Publisher: Wiley (John Wiley & Sons)
• Year: 1935
• Weight: 348 KB
• Volume: 54
• Category: Article
• ISSN: 0368-4075
• DOI: 10.1002/jctb.5000543303

✦ Synopsis

It is ccrtnin that sufficient itmounts of these neccssury iron and copper snlts for full blood forinnt.ion cnn be o1)tnined froiii it varied diet. 'I'lie best sources arc, of coursc, the green regetiiblcs.

However, suggest ions luire recent Iy 1)eeii put forwiirtl for itclcling copper and iron siilts to milk or inilk prcpiriitions so tliitt, tlic tlclicicncics, p i ~r t i ~~~l i i d y in regard to infitnt feeding, ciin he niaclc good. 1 n i n not lit ;ill certain t,lnt this is i t wise move. Il'rnces .of iron iiiid copper snlts inity, I think, I x fountl to ci\usc undcsiritl~le c l t i t ~i g ~~ ill S I I C ~ footlstt1ffs iis inilk by ncceleriitiiig the oxitliitive ~I I ~I I I ~C S in t lie firt. wliicli leiid to '* tnllo\viiicss '' iilld ritncidity. itdtl to tl1e footl villuc of the louf they do not Wllolly Tlicrc can lie 110 doul)t t liitt sooncr or litter IllCiillS.