Low-carbon diet industrially produced food in general, eating food grown locally and seasonally, eating less processed and packaged foods and reducing waste from food by proper portion size, recycling or composting. A 2014 study into the real-life diets of British people estimated their greenhouse gas footprints in terms of kilograms of carbon dioxide equivalent per day: In the U.S., the food system emits four of the greenhouse gases associated with climate change: carbon dioxide, methane, nitrous oxide, and chlorofluorocarbons. The burning of fossil fuels (such as oil and gasoline) to power vehicles that transport food for long distances by air, ship, truck
Nitrous oxide and inhibit pain signalling. Exactly how causes the release of endogenous opioid peptides remains uncertain. Nitrous oxide is a colourless, non-toxic gas with a faint, sweet odour. Nitrous oxide supports combustion by releasing the dipolar bonded oxygen radical, thus it can relight a glowing splint. The above reaction is the route adopted by the commercial chemical industry to produce azide salts, which are used as detonators. The gas was first synthesised in 1772 by English natural philosopher and chemist Joseph Priestley, who called it "phlogisticated nitrous air" (see phlogiston) or "inflammable nitrous air". Priestley published his discovery in the book