Nearly two hundred years ago pellagra was described as a clinical syndrome related to poverty and inadequate nutrition.1 Goldberger and his associates2 were able to prevent, to produce and to cure the disease by varying certain constituents in a diet administered to human beings. They finally considered the lack of vitamin B2 (G), the so-called "antidermatitis factor," as the sole cause of the disease. At the present time some investigators3 do not accept that claim, advancing the theory that a predisposing dietary lack is important in the pathogenesis of pellagra, but that a precipitating element is also necessary. I4 reported in a previous publication that the cutaneous lesions of persons with pellagra improved while the patients were restricted to a so-called "pellagraproducing" diet. Since this diet consisted of such diverse foods as cornmeal, pork fat, artificially colored (synthetic) maple syrup, polished rice, corn-starch pudding and