Is that bad? That sounds bad.
But I thought “CO2 is plant food”.
Video above is 8 years old, one of my “Climate Denial Crock” series – but more current than ever.
A new study has further revealed how climate change is reducing yields and sucking the nutrients from our vegetables and legumes, raising serious questions over the future of food security and public health around the world.
The report, which was led by the London School of Hygiene & Tropical Medicine, is apparently the first of its kind to methodically examine to what extent environmental changes such as water scarcity, increases in temperature and a greater concentration of carbon dioxide could impact the nutritional quality and yield of crops vital to our everyday nutrition.
Previous research into the impact of environmental change on food has mostly focused on the yield of staple crops such as wheat, rice and corn. However, there has been comparatively little discussion on how climate change is affecting nutritious foods that are considered more important to a healthy diet.
The phenomenon of crops being stripped of their high nutritional qualities due to environmental factors has become known as the “junk food effect.”
For some time now, researchers have been aware that many of our most important plant-based foods are becoming less nutritious. Studies have shown how the mineral, protein and vitamin content in fruits and vegetables has decreased over the past few decades, although until recently this had been explained away by the fact that we had been prioritizing higher yields over nutrition.
“Vegetables and legumes are vital components of a healthy, balanced and sustainable diet, and nutritional guidelines consistently advise people to incorporate more vegetables and legumes into their diet,” says lead author Pauline Scheelbeek.
“However, our new analysis suggests that this advice conflicts with the potential impacts of environmental changes that will decrease the availability of these crops.”
The carbon dioxide factor
Alongside water scarcity and increasing temperatures, higher levels of carbon dioxide are being blamed for stripping crops of their nutritional value.
But carbon dioxide is good for plants, so why should we be worried about rising CO2 levels? While it’s true that plants do require carbon dioxide in order to grow and thrive, it’s possible to have too much of a good thing.
Rising carbon dioxide levels ramp up the process of photosynthesis — which is what allows plants to transform sunlight into food. While this certainly helps plants grow, it has the side effect of causing them to produce more simple carbohydrates such as glucose.
And this comes at the expense of other important nutrients we need in order to stay healthy including protein, zinc and iron.
Continue reading “Climate Change: Stripping Food of Nutrients”





