Source Library

Our comprehensive library of peer-reviewed research, meta-analyses, systematic reviews, and official guidelines that support our evidence-based content. Every source undergoes a verification process to ensure accuracy and accessibility.

Debunking a myth: plant consciousness.

Ecosystem Impacts and Productive Capacity of a Multi-Species Pastured Livestock System

Effect of a Low-Fat Vegan Diet on Body Weight, Insulin Sensitivity, Postprandial Metabolism, and Intramyocellular and Hepatocellular Lipid Levels in Overweight Adults: A Randomized Clinical Trial

Global food system emissions could preclude achieving the 1.5 and 2C climate change targets

Global trends in antimicrobial use in food animals.

Improved rice cooking approach to maximise arsenic removal while preserving nutrient elements

Is There Such a Thing as "Anti-Nutrients"? A Narrative Review of Perceived Problematic Plant Compounds

Risk to human health related to the presence of perfluoroalkyl substances in food

Risk to rely on soil carbon sequestration to offset global ruminant emissions

SWAP-MEAT randomized crossover trial.

Update: COVID-19 Among Workers in Meat and Poultry Processing Facilities -- United States, April-May 2020

Vegetarian and vegan diets and risks of total and site-specific fractures: results from the prospective EPIC-Oxford study

A review of the pathways of human exposure to PFAS and present understanding of health effects

Association Between Plant-Based Dietary Patterns and Risk of Type 2 Diabetes: A Systematic Review and Meta-analysis

Association between plant-based dietary patterns and risk of type 2 diabetes.

Estimates of fish caught in global fishing each year (fishcount.org.uk)

Plants neither possess nor require consciousness

Studies on deforestation embodied in trade (beef/soy).

The Animal Ethics of Temple Grandin: A Protectionist Analysis

US Factory Farming Estimates

Accumulation of Heavy Metals in People on a Gluten-Free Diet

Ample evidence for fish sentience and pain

Changes in levels of phytic acid, lectins and oxalates during soaking and cooking of Canadian pulses

Current global food production is sufficient to meet human nutritional needs in 2050 provided there is radical societal adaptation