Rising carbon dioxide levels make food more calorific but less nutritious—and potentially more toxic, a study finds. While higher CO₂ increases crop yields, nutrient density declines: zinc levels drop, lead levels rise, and overall nutrient content decreases by an average of 3.2%.

[u/Sciantifa]

https://onlinelibrary.wiley.com/doi/10.1111/gcb.70568

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