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It appears that global warming may not be that bad on our food plants. According to New Zealand
scientists, who are writing a report for the UN on ozone layer depletion and its consequences, plants are developing a
protective layer.
This poisonous layer acts as a shield against harmful ultraviolet rays. It is a pigment that can be toxic to predators and help with disease prevention thus reducing, they suggest, the use of pesticides and fungicides. They are are not sure if these toxins have a negative effect on us and what effect they may have across the whole food chain; so maybe not that good.
Like everything connected with global warming no one seems to know for sure. What most agree on though is that while the pollution that causes ozone depletion is declining, the warming of the atmosphere will see a continuing thinning of the ozone layer across the world.
