Dried mushrooms could slow global warming
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When trees decompose they release carbon dioxide in what is known to as the carbon cycle. When dry fungi assists significantly less carbon dioxide is released than in wetter soil.
A recent UC Irvine study had some interesting conclusions. “We don’t get a vicious cycle of warming in dry, boreal forests. Instead, we get the reverse, where warming actually prevents further warming from occurring,” said Steven Allison, ecology and evolutionary biology assistant professor and lead author of the study. “The Earth’s natural processes could give us some time to implement responsible policies to counteract warming globally.”
“It’s fortuitous for humans that the fungi are negatively affected by this warming,” said Treseder, ecology and evolutionary biology associate professor. “It’s not so great for the fungi, but might help offset a little bit of the carbon dioxide we are putting directly into the atmosphere by burning fossil fuels.”
The study will was published in the November journal of Global Change Biology.
One Response to “Dried mushrooms could slow global warming”


This election saw most Global Warming initiatives fail, for good reason. The principle reason is that most consumers, farmers, ranchers and foresters understand two things. First, global warming is good, not bad. Second, carbon in general and carbon dioxide in particular is good, not bad. Higher average temperatures together with higher concentrations of carbon dioxide in the atmosphere reduce crop failures and improve crop, grazing and forest production. Those two factors are the principal forces greening the planet and feeding all of us today. Liberal and eco-cults want to torpedo that winning combination. Why? Perhaps readers have some ideas here.