New Scientist-17 August 2009 by Nora Schultz.
Rising CO2 levels may result in trading quantity for quality in terms of our food.
The discovery that staple crops like wheat have less protein when grown in high concentrations of CO2 has already caused concern, but the bad news doesn’t stop there. Ramping up CO2 also changes the balance of amino acids and several trace elements. The changes found in the wheat grains, include an 8 per cent drop in iron and a 14 per cent increase in lead.
“The effect of rising CO2 on our food quality is [one of] stealth – it’s there, but our scientific radars are not tuned to it “- Iraki Loladze of the University of Nebraska-Lincoln.
Click here to read the full article.
0 Responses
You must be logged in to post a comment.