CO2 Makes Food Less Nutritious, More Toxic: Study

A new study reveals that rising carbon dioxide levels are making our food less nutritious and potentially more toxic. Researchers from Leiden University in the Netherlands analyzed multiple studies on crops grown under higher CO2 conditions. They found "dramatic" changes in nutrients. While crop yields increase, the food becomes less nutrient-dense. It also becomes more calorific, meaning it has more energy from carbohydrates. Crucially, levels of essential minerals like zinc drop. At the same time, levels of harmful heavy metals, including lead, rise. The lead researcher, Sterre ter Haar, said the team was shocked by the clear results. This change in food quality poses a direct risk to global health.