Climate change: now bad for gluten.

New Scientist magazine reports that German researchers have found that higher carbon dioxide levels will lower the gluten content of European wheat. Basically, more carbon dioxide makes it harder for plants to suck up nitrogen from the soil; less nitrogen means less protein, which means less gluten. By 2050, the scientists are predicting a doomsday scenario for bread bakers: “[D]ough that rises nearly 20% less than it does now.” Pastry chefs should survive the bread apocalypse, though.

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