Permalink Reply by pradtf on uploaded is the most uptodate bibliography from dr greger dvd work and his site:
http://nutritionfacts.org/
there are listings for over 3700 articles and resource items - much of it related to the hazards of eating stuff from the corpse industries.
in friendship,
prad
nutriart.bib.pdf, 832 KB 
Permalink Reply by Liam G on Minger formal response 2
"Yet in a 1989 study, Campbell discovered that wheat protein exhibited similar carcinogenic properties as casein when lysine, its limiting amino acid, was restored.57 This suggests that any complementary combination of amino acids will spur cancer growth under certain experimental conditions, and that carcinogenic qualities are not unique to casein nor to animal protein at large. The sole reason plant protein appeared protective in rat studies was due to a deficiency in one or more amino acids, a scenario that rarely occurs in real-world situations when a variety of foods—whether plant or animal in origin—are consumed. Campbell himself notes that eating a variety of plant foods provides a full spectrum of amino acids58—indicating that even a plant-only diet can yield the complete protein Campbell claims to be carcinogenic."
Lysine, as well as other amino acids, is far greater in animal products. Supporters of meat are usually the first to point out that plant proteins aren't "whole" as they put it and that you can't protein combine. Looks like they might be saying the opposite now and that we can combine and that it's exactly the same.
http://www.ajcn.org/content/59/5/1203S.long
In the same writing, she also cites that milk has another protein (whey)and wonders why it's not used in Campbells experiments or something. I forgot what her point was exactly but milks main source of protein is casein. Around 80%. I'd say that's why.
Fox, P.F. Advanced Dairy Chemistry: Vol 3 Lactose, Water, Salts and Viatmins. 2nd Ed. Chapman and Hall: New york, 1995
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