I guess since your source was the Seattle Times, the proper rebuttal was a seafood ad.<quoted text>You are dead wrong.. This is from The Seattle Times:
Waters welling up from the deep along the coast during certain wind events are naturally rich in carbon dioxide and bring that CO2-rich water right to the surface. That CO2 reduces the availability of certain chemicals in the marine water that young oysters draw upon to form their shells.
This has been known for a long time and been thoroughly published and vetted in the published scientific literature for a couple of decades, said Hales.
Under normal conditions, Pacific oysters, a nonnative species here, do OK, but live right at the edge of their tolerance.
But just a little extra CO2 can push larval oysters over a threshold so that they have trouble making shells. This, too,has been covered extensively in the recent scientific literature and the cause of the sensitivity is known, Hales said.
These changes in ocean CO2 were the leading cause of death for billions of larval oysters at Whiskey Creek, a major shellfish hatchery along the Oregon coast that supplies young oysters to many of the shellfish growers in Washington. Scientists know this through their own research. Even more telling, Hales said, is that when hatchery workers found ways to reduce the CO2, oysters stopped dying.
But even if you had used Scripps or NOAA, you might still have gotten a tourism brochure from the Maldives in response.
A little to a lot of science from our side, lies and advertisements from the other.