More is always better? Simple minded, as usual.
As CO2 Levels Rise, Rice Becomes Less Nutritious
New findings raise public health concerns in poorer nations where rice is a major dietary staple
By Chelsea Harvey, E&E News on May 24, 2018
One of the world’s most important food crops may be declining in quality due to greenhouse gas emissions.
The results of a major study, published yesterday in Science Advances, suggest that rice—a crucial food source for billions of people—is less nutritious when grown under higher carbon dioxide concentrations. Its stores of protein, iron, zinc and some important B vitamins all decline.
continues at scientificamerican.com
As CO2 levels climb, millions at risk of nutritional deficiencies
August 27, 2018, Harvard T.H. Chan School of Public Health
Rising levels of carbon dioxide (CO2) from human activity are making staple crops such as rice and wheat less nutritious and could result in 175 million people becoming zinc deficient and 122 million people becoming protein deficient by 2050, according to new research led by Harvard T.H. Chan School of Public Health. The study also found that more than 1 billion women and children could lose a large amount of their dietary iron intake, putting them at increased risk of anemia and other diseases.
"Our research makes it clear that decisions we are making every day—how we heat our homes, what we eat, how we move around, what we choose to purchase—are making our food less nutritious and imperiling the health of other populations and future generations," said Sam Myers, lead author of the study and principal research scientist at Harvard Chan School.
The study will be published online August 27, 2018 in Nature Climate Change.
continues at: phys.org |
