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Any attempts to engineer the climate are likely to result in "different" climate change, rather than its elimination, new results suggest. Prof Ken Caldeira, of Stanford University, presented research at a major conference on the climate risks and impacts of geoengineering. These techniques have been hailed by some as a quick fix for climate change.
But the impacts of geoengineering on oceans, the water cycle and land environments are hotly debated. They have been discussed at a meeting this week of 12,000 scientists in Vienna. Researchers are familiar with the global cooling effects of volcanic eruptions, seen both historically and even back into the deep past of the rock record. With this in mind, some here at the European Geosciences Union General Assembly ( http://www.egu2015.eu ) have been discussing the possible worldwide consequences of pumping sulphate aerosols into the stratosphere to attempt to reflect sunlight back into space and cool the planet.
(Score: 1, Interesting) by Anonymous Coward on Saturday April 18 2015, @03:01PM
Remind him lead, arsenic, and uranium are also gluten free.
Do we have too much gluten in our diets? Maybe but the studies are inconclusive on what rate it should be. Starch heavy diets, which you end up with on a gluten free diet, are not good for segments of the population either. You need to find what is good for you and maybe you have already. It varies wildly depending on where your ancestors came from. For example my father loves fish my mother can not tolerate it. I inherited that intolerance to most fish it literally makes me physically ill (and it tastes sooo good too :( ). One thing I can tell you the sugar/HFC diets we have are not that good for us (and sugar is also gluten free).
(Score: 0) by Anonymous Coward on Saturday April 18 2015, @07:04PM
What is your basis that gluten free diets end up being starch heavy? I am on a gluten and dairy free diet, and my starch consumption is likely less now than before the change in diet. Meat and vegetables are gluten free.
The common sources of gluten are starch-based (e.g wheat). Not unless you can showing dietary studies indicating that transition from a diet allowing gluten to gluten-free results in an increase intake of starches, you have no basis for your assertion.
(Score: 0) by Anonymous Coward on Saturday April 18 2015, @08:23PM
is likely less now
Ah so you have measured it? Before and after? Unless you swing more to a carb free diet (adkins, etc) then you end up with rice, potato to hold things together instead of wheat.
(Score: 0) by Anonymous Coward on Saturday April 18 2015, @11:22PM
My consumption of rice and potatoes had not changed. I was a big bread eater, so the diet change eliminated the amount of bread consumed drastically.
Changing one starch for another does not necessarily equate to an increase in overall starch intake.
Your "hold things together" statement indicates that one tries to replicate the exact wheat-based foods in a gluten free way. May be true for some, but I never followed a high carb diet before and after gluten.
You still did not provide any references to studies evaluating starch intake differences between gluten and gluten-free diets, and if any differences correlate to health issues. From my observations, albeit not scientific, those going gluten free tend to have better health. My observations may be skewed since gluten allergies is the reason folks I am aware of changed diets, resulting in clear overall improvements to health.