Peak Warming Man said:
I listened to this on the way down the mountain this afternoon.
The thing is they don’t cite any instance of it.
When asked where it was happening the author said any place there is floods and droughts then started naming places that currently have floods and droughts.
That was it, that was all their data.
One giant frigging hand wave.
http://www.dw.com/en/study-climate-change-makes-our-food-more-poisonous/a-19297308
From your link, with the following appearing quite straight forward and the likely consciences of extreme temperatures.
>>One of the major findings is that as nature forces plants to adapt to drought or flood conditions, they turn on – or accumulate – different toxins that make them unpalatable or even poisonous to people and livestock.
Under normal growing conditions, plants really do produce a whole range of proteins and all kinds of beneficial nutrients. But when we have extreme weather such as drought conditions or floods, it makes the plant respond in different ways.
Crops such as barley, maize or millet – the big crops that we would know all over the world – start to slow down, or even prevent, the conversion of certain chemicals. Nitrate is one of them. When it accumulates in the plant itself, and then we consume it, or animals consume it, that acute nitrate level causes poisoning.
There’s another chemical which sounds very dangerous, “prussic acid” or hydrogen cyanide. That’s the one that we’re most concerned about. It can accumulate in cassava, flax, maize, sorghum – many of the things that people in the poorer part of the world rely on.
And at the other extreme, in more damp and flooding conditions you see fungal growth. We’ve seen burning of large amounts of stored maize and seeds in towns and cities in East Africa, because fungi spread and you can see them – they’re like a black mold sitting the seeds themselves. Of course, if that’s not picked up and it’s put into the milling, it goes in the flour, which means it makes its way into the bread that we eat.<<