According to this article on Boston.com, it seems that "German researchers have shown that high CO2 levels in the atmosphere lead to wheat crops with less gluten."
Time to start leaving all the lights on at home and driving across the street for lunch. Other CO2 boosters will be added as I think of them. Pity that I walked to work today.
I recommend following the link just for the "you mean, we might lose....?!?!" list. Welcome to my world, Boston.com
And, by the way, here's a very nice Going Gluten Free article from the Los Angeles Times "Journal Times."
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