Goodbye to gluten?

Endangered species?

According to New Scientist magazine (in a post I discovered via The Grinder), German researchers have shown that high CO2 levels in the atmosphere lead to wheat crops with less gluten, the protein that gives bread structure. By 2050, the researchers say, the predicted CO2 levels in the atmosphere could lead to dough that rises almost 20 percent less.

Here are some reasons this is upsetting:
Artisanal bread
Baguettes
Crusty bread
Dinner rolls
English muffins
Focaccia
Garlic bread
Hot dog buns
Italian bread
Jam on... what? crackers?
Kalamata olive bread
Limpa
Marble rye
Naan
Onion bagels
Pumpernickel
Quick-rise bread
Rye
Sourdough
Toast
Unbleached flour bread
Very good bread
Whole wheat
X-cellent bread
Yeast bread
Zucchini bread

There are more.

If we only have about 40 years of good bread left, maybe it's time to go on a high-carb diet. Though that may not be such a good idea either.