View Full Version : CO2 and the decline in nutrition

09-14-2017, 09:12 AM
This been posted yet?

...IN AGRICULTURAL RESEARCH, it’s been understood for some time that many of our most important foods have been getting less nutritious. Measurements of fruits and vegetables show that their minerals, vitamin and protein content has measurably dropped over the past 50 to 70 years. Researchers have generally assumed the reason is fairly straightforward: We’ve been breeding and choosing crops for higher yields, rather than nutrition, and higher-yielding crops—whether broccoli, tomatoes, or wheat—tend to be less nutrient-packed.
In 2004, a landmark study of fruits and vegetables found that everything from protein to calcium, iron and vitamin C had declined significantly across most garden crops since 1950. The researchers concluded this could mostly be explained by the varieties we were choosing to grow...[But]... “Every leaf and every grass blade on earth makes more and more sugars as CO2 levels keep rising,” Loladze said. “We are witnessing the greatest injection of carbohydrates into the biosphere in human history―[an] injection that dilutes other nutrients in our food supply. Rising CO2 revs up photosynthesis, the process that helps plants transform sunlight to food. This makes plants grow, but it also leads them to pack in more carbohydrates like glucose at the expense of other nutrients that we depend on, like protein, iron and zinc.” http://www.politico.com/agenda/story/2017/09/13/food-nutrients-carbon-dioxide-000511/

Paul Pless
09-14-2017, 09:13 AM

09-14-2017, 09:19 AM
yupI just don't spend enough time glued to the computer |:)

Dan McCosh
09-14-2017, 09:53 AM
Sounds a little odd, considering it is pretty common to pump CO2 into greenhouses at thousands of times the concentration in the atmosphere. One would think the plants grown in this atmosphere would have been studied. Actually, they have. I met my wife when she was doing this research in the early 1960s.