Greenhouse gas causes food to lose nutrients

Foods that may be degraded by the end of the century, according to a new study.

Max Taub, Southwestern University in Texas and analyzed more than 200 experiments by other scientists, claimed that CO ₂ is rising in the atmosphere because the use of human fuel could lead to decrease the nutritional value of many important food crops.

Experiments investigating the effect of greenhouse gases on protein levels in barley, rice, wheat, soy and potatoes, key food crops, especially in poor countries where democracy weak to rely on plants to provide protein in their daily diet.

Taub's analysis, published in the March issue of Global Change Biology, shows that when growing in the context of high CO ₂ , potatoes lose 14% of protein, 15% of barley, rice and wheat are nearly 10%. Soybeans reduce protein at least, about 1.4%. 'More evidence of the impact of global climate change on people.'

Taub explained that as CO ₂ levels rise in the air, most plant species store carbon in the cells and may reduce the content of other elements such as nitrogen, an ingredient. Important chemistry in protein formation.

Taub said that nitrogen deficiency could be partially overcome by nitrogen-containing fertilizers, but this could have a negative impact on the environment, especially on waterways. Another solution is to develop a group of cereals with high protein content in CO _{2 conditions} .