Rising carbon levels are affecting the nutritional value of crops

Rising carbon levels are affecting the nutritional value of crops, which could lead to health challenges. Farmers like Timothy Robb in Mississippi notice changes in plants' nutrition and appearance. As CO2 levels increase, plants like rice and wheat produce less protein, iron, and other essential nutrients.

These changes could worsen existing problems, especially for people in poorer countries who already suffer from a lack of important vitamins and minerals. Currently, over 2 billion people worldwide experience micronutrient deficiencies, which can affect growth and increase health risks.

Scientists suggest ways to address this problem, including adding missing nutrients to foods or growing different types of crops that are less affected by CO2. India, for example, has started fortifying rice with vitamins and minerals to improve people's diets. Other ideas include using micronutrient powders and researching which crops are less impacted by carbon changes.

The effects of rising CO2 on crops continue to be studied, and researchers are exploring how this may change the balance of nutrients, toxins, and even plant-based medicines. This research highlights the importance of finding ways to reduce carbon emissions and improve nutrition for future generations.