alt Hacker NewsI've noticed that cooking with gas is easily the worst thing for CO2 levels. Even with lots of ventilation my kitchen will hover around 1200ppm until it's over with.
I swear I can feel the 430ppm already. I was born into a world with 340ppm. I can't imagine what it's going to be like when we hit 500+ globally.
I'm in the market for an active CO2 scrubbing solution that I could deploy at home. Scrubbing the entire planet won't work but I could make a small room feel like 1960 again.
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Controlling indoor CO2 is important, but it's a proxy metric for the escalation in indoor bioeffluent VOCs which are a tiring subset of total VOCs. This is why scrubbing indoor CO2 will by itself never produce the pro-cognitive result you want. See https://www.aivc.org/resource/effects-carbon-dioxide-and-wit...
Also, when you cook on a gas stove, it produces numerous other toxic gases which too are critical to ventilate before they even escalate, failing which the lung cancer is risked.
Scrubbing indoor CO2 is sensible only when you want to go below the outdoor CO2 level, not at levels above it.
What have you found so far?
I swear I can feel the 430ppm already. I was born into a world with 340ppm.
You’re probably about my age, then, and I’m old. It might not be the baseline CO2 levels. :-)
Kidding aside, that would be hard thing to baseline.