Below is a comprehensive record of all the references mentioned in our articles, these are in alphabetical order by the article title.

Eating traditionally made tofu helps prevent breast cancer

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41. Setchell KD, Cole SJ. Variations in isoflavone levels in soy foods and soy protein isolates and issues related to isoflavone databases and food labeling. J Agric Food Chem. 2003;51:4146–55.
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Fermented Indonesian superfood found to lower cholesterol and help prevent heart attacks

1. https://www.medicalnewstoday.com/articles/325123.php
2. A Meta-Analysis of 46 Studies Identified by the FDA Demonstrates that Soy Protein Decreases Circulating LDL and Total Cholesterol Concentrations in Adults; Sonia Blanco Mejia Mark Messina Siying S Li Effie Viguiliouk Laura Chiavaroli Tauseef A Khan Korbua Srichaikul Arash Mirrahimi John L Sievenpiper Penny Kris-Etherton; The Journal of Nutrition, nxz020, https://doi.org/10.1093/jn/nxz020 Published: 22 April 2019. This trial was registered at clinicaltrials.gov as NCT03468127. Nutrition and Disease, American Society for Nutrition 2019.
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4. Zhang, Y.-B., Chen, W.-H., Guo, J.-J., Fu, Z.-H., Yi, C., Zhang, M., …Na, X.-L. (2013, January). Soy isoflavone supplementation could reduce body weight and improve glucose metabolism in non-Asian postmenopausal women—a meta-analysis. Nutrition, 29(1), 8–14. Retrieved from http://www.nutritionjrnl.com/article/S0899-9007(12)00143-8/fulltext
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Forget Meat. Forget Fake Meat. Eat Real Plants. References:

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Gluten & Intolerance

• ‘A randomised controlled rechallenge trial’, by Australian researchers. American Journal of Gastroenterology, 2011; 106:508–514. Also see, Di Sabatino, A., Corrazza, G.R., ‘Nonceliac gluten sensitivity: sense or sensibility?’ Annals of Internal Medicine, 2012; 156:309–311.
• Study presented at the European Respiratory Society’s International Congress on 7 September 2014. http://www.eurekalert.org/pub_releases/2014-09/elf-fia090314.php
• Lancet, Vol. 358, 4 August 2001. Also see, Gastroenterology, July 2009, 137(1):88–93.
• American Journal of Gastroenterology, 31 July 2012.
• Moleski, S.M., et al. ‘Infertility and pregnancy outcomes in celiac disease.’ Presented to the American College of Gastroenterology Conference in Las Vegas 2012, abstract 15.
• Ivan Araujo, Albino Oliviera-Maia, Tatyana Sotnikova, Raul Gainetdinov, Marc Caron, Miguel Nicolelis, Simon Sidney, ‘Food Reward in the absence of taste receptor signaling.’ Neuron, DOI:10. 1016/j.neuron.2008.01.032.
• ‘Sugar, White Flour Withdrawal Produces Chemical Response’, The Addiction Letter, July 1992:04:00.
• Colantuoni, C., et al. ‘Evidence That Intermittent, Excessive Sugar Intake Causes Endogenous Opioid Dependence.’ Obesity Research, June 2002; 10(6):478–488.
• Christensen L., et al. ‘Impact of A Dietary Change on Emotional Distress.’ Journal of Abnormal Psychology, 1985, 94(4):565–79.
• Ludwig, D.S., et al., ‘High Glycemic Index Foods, Overeating and Obesity.’ Pediatrics, March 1999, 03(3):26–32.
• Study research presented at the American College of Neuropsychopharmacology in Scottsdale, Arizona, December 2008, by researchers at Princeton University.
• Yasuhito Onodera, Jin-Min Nam and Mina J. Bissell, ‘Increased sugar uptake promotes oncogenesis via EPAC/RAP1 and O-GlcNAc pathways.’ Journal of Clinical Investigation, 2 January 2014.
• Study by Basu, S., et al. ‘The relationship of sugar to population-level diabetes prevalence: an econometric analysis of repeated cross-sectional data.’ PLoS ONE 2013; DOI:10.1371/journal.pone.0057873.
• Du, L. Li, D. Bennett, Y. Guo, Z. Bian, J. Chen, T. Key, R. Collins, R. Peto and Z. Chen, study on 451,682 people over seven years, Nuffield Department of Population Health, University of Oxford, the Chinese Academy of Medical Sciences, Beijing, and the National Center for Food Safety Risk Assessment in Beijing, European Heart Journal (2014) 35.
• Study by Liu, L., Zubik, L., Collins, F.W., Marko, M., Meydani, M., ‘The antiatherogenic potential of oat phenolics compounds.’ Atherosclerosis, 2004, 175:39–49. Also see, Davidson, A., The Oxford Companion to Food. Oxford University Press, p. 892.