He might be referring to reduced nitrogen (e.g. protein) content in plants: http://www.sspi.gatech.edu http://www.sspi.gatech.edu A book, "Silent Power", sum

He might be referring to reduced nitrogen (e.g. protein) content in plants: http://www.sspi.gatech.edu http://www.sspi.gatech.edu A book, "Silent Power", summarizing the work of the SSPW to date will be published here. Chapter One "Climate Change - Nutritional Impacts" explains how the food we eat is slowly changing due to rising CO2 http://www.sspi.gatech.edu/chapter1.pdf http://www.sspi.gatech.edu/chapter1.pdf From that .pdf: In one important study, Dr. Clenton Owensby and colleagues, studied ruminants grazing in a FACE range with a doubled CO2 level on Kansas’ grassy rangelands. Their studies into the impact of increasing carbon dioxide on those rangelands revealed a surprising effect. The grass these animals foraged from the FACE range had less nitrogen and correspondingly less protein. The protein content and digestibility, even by the four highly efficient stomachs of ruminants, was reduced at increased CO2 level.