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The symbiotic partnership of plants and fungi was a critical means of nutrient uptake during colonization of the terrestrial surface. The Lower Devonian Rhynie Chert shows evidence for extensive phosphorus mobilization in plant debris that was pervasively colonized by fungi. Sandy sediment entrapped with fungi‐rich phytodebris contains grains of the phosphate mineral monazite which exhibit alteration to highly porous and leached surfaces. Mixed manganese‐iron oxide precipitates contain up to 2% P2O5. The mobilization of Mn, Fe, and P are all features of mycorrhizal nutrient concentration. However, the ecosystem was also exposed to toxic elements from hot spring hydrothermal activity. The oxide precipitates include titanium and iron‐titanium oxide which sequestered potentially toxic tungsten and antimony. Abundant pyrite framboids in the Rhynie Chert indicate that plant decomposition included microbial sulfate reduction. This caused the removal of some of the arsenic from the groundwaters into the pyrite, which reduced toxicity while leaving enough for putative arsenic metabolism. These relationships show the mineral component of the ecosystem modified the geochemistry of ambient waters. Plain Language Summary: The symbiotic partnership of plants and fungi was a critical means of nutrient uptake during colonization of the terrestrial surface. The Lower Devonian Rhynie Chert shows evidence for extensive phosphorus mobilization in plant debris that was pervasively colonized by fungi. Sandy sediment entrapped with fungi‐rich organic matter contains grains of the phosphate mineral monazite which exhibit alteration to highly porous and leached surfaces. The ecosystem was also exposed to toxic elements from hot springs. Precipitates of oxide minerals sequestered potentially toxic tungsten and antimony. Iron sulfide allowed the removal of excess arsenic from the groundwaters. These relationships show the mineral component of the ecosystem modified the geochemistry of ambient waters. Key Points: The plant‐bearing Rhynie Chert contains authigenic mineral phases, including pyrite, and manganese‐iron and titanium oxidesAuthigenic phases may be products of bacterial and fungal components and sequestered potentially toxic elements, including As, Sb, and WDetrital monazite was leached to supply phosphate, which was required by fungi in symbiosis with plants [ABSTRACT FROM AUTHOR]

Following a well-balanced diet ensures that a person gets all the essential elements for health sustenance. However, in the United Kingdom an increasing proportion of people are transiting to become vegans who exclude animal-based products in their diets. Consequently, people may have a deficit of essential elements such as iodine which is not present in most plant-based meals, additionally iodide fortified table salt is not commonly used in the UK. Without iodine people consuming a vegan diet risk developing iodine deficiency and diseases like goiter. The objective of this study is to determine the difference in iodine content and iodine speciation between plant-based and dairy products. More than 100 market samples of plant-based and dairy milk products were collected in Scotland, UK. Iodine concentrations in dairy milk is ten times higher compared to plant-based milks. Similar differences were also apparent for butter, yogurt and cheese. A total of 20% of plant-based milk products were fortified with iodine, however these products had lower iodine concentrations compare to the equivalent dairy products. In this study we calculated that people with average diet have an iodine intake of 226 + /- 103 μg day−1 from dairy products which satisfies the WHO recommended intake of adults and 90% of the recommend intake for pregnant and breast-feeding women. A diet from substituted dairy products gives only 21.8 µg day−1 for the respective WHO guideline intake values, which accounts only 15% of the iodine intake for adults and 9% for pregnant and lactating women. Iodine fortified diet could increase the iodine intake to 55% or 33% of the WHO recommended daily intake respectively. Plant-based dairy consumers are encouraged to use iodine fortified dairy products or use of iodized salt in the UK for home cooking, otherwise there are at risk to get iodine deficient. [Display omitted] • UK Market survey of iodine in dairy and its plant-based replacement commodities • Adequate daily iodine intake in the UK through diary products. • Vegan-based diet do not benefit from high iodine concentration in dairy products. • Plant-based dairy products contribute 15% of recommended daily intake for iodine set by WHO for adults. [ABSTRACT FROM AUTHOR]

A field and market basket study (∼1300 samples) of locally grown fruits and vegetables from historically mined regions of southwest (SW) England (Cornwall and Devon), and as reference, a market basket study of similarly locally grown produce from the northeast (NE) of Scotland (Aberdeenshire) was conducted to determine the concentration of total and inorganic arsenic present in produce from these two geogenically different areas of the U.K. On average 98.5% of the total arsenic found was present in the inorganic form. For both the market basket and the field survey, the highest total arsenic was present in open leaf structure produce (i.e., kale, chard, lettuce, greens, and spinach) being most likely to soil/dust contamination of the open leaf structure. The concentration of total arsenic in potatoes, swedes, and carrots was lower in peeled produce compared to unpeeled produce. For baked potatoes, the concentration of total arsenic in the skin was higher compared to the total arsenic concentration of the potato flesh, this difference in localization being confirmed by laser ablation inductively coupled plasma mass spectroscopy (LA-ICP-MS). For all above ground produce (e.g., apples), peeling did not have a significant effect on the concentration of total arsenic present. [ABSTRACT FROM AUTHOR]