Rising carbon dioxide levels could have a negative impact on our food crops according to latest research.

Researchers from Monash University tested staple crops of cassava and sorghum under different carbon dioxide levels to study its effects on nutritional quality and yield. Cassava is a staple food that millions depend on. Both species are from the same group of plants that produce cyanogenic glycosides and produce cyanide gas from the leaves if they are chewed or crushed. Approximately ten percent of all plant species and 60 percent of crop plants produce these chemicals.  Read more... (232 words, estimated 56 secs reading time)