Rising CO2 is the likely culprit for fewer nutrients like zinc, protein, and iron in our food, but experts say more research is needed.

One 2004 study that analyzed federal nutrient content data of fruits and vegetables found that nutrients like protein, calcium, iron, and more had declined since 1950 by as much as 38 percent. Since then, researchers have found that higher rates of carbon dioxide in the atmosphere have contributed to this trend—and the decline is expected […]

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