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Harvard University Graduate School of Arts and Sciences: “Natural and Added Sugars: Two Sides of the Same Coin.”
Harvard T.H. Chan School of Public Health: “Carbohydrates.”
Caroline West Passerrello, registered dietitian nutritionist, Pittsburgh.
EXCLI Journal: “Watermelon lycopene and allied health claims.”
U.S. Department of Agriculture: “Watermelon, Raw,” “Melons, cantaloupe, raw,” “Strawberries, raw,” “Avocados, raw, all commercial varieties,” “Prune, dried, uncooked.”
Produce for Better Health Foundation: “Cantaloupe.”
University of Arizona, College of Agriculture & Life Sciences: “Honeydew Melons.”
UPMC Health Beat: “Melons: A Healthy Poolside Snack.”
University of Florida, IFAS Extension: “Facts about Vitamin C1.”
Michigan State University: “Low carb fruits -- 15 grams or less per serving.”
USDA SNAP-Ed Connection: “Raspberries.”
Seattle Children’s Hospital: “15 Gram Carbohydrate Food List.”
University of Illinois Extension: “Growing Strawberries,” “Raspberries & More.”
Berry Health Benefits Network: “Blackberries.”
Johns Hopkins Medicine: “5 Foods to Improve Your Digestion.”
Rutgers, New Jersey Agricultural Experiment Station: “Health Benefits of Peaches: A Delicious Summer Fruit.”
Rush University Medical Center: “How to Pick Your Proteins and Carbs.”
University of California Agriculture & Natural Resources: “Question: What kind of fruit is the avocado?”
Emory University: “Superfoods: The Avocado.”
Richmond GP Out of Hours Service: “Health Benefits of Pineapple.”
Michigan Fitness Foundation: “Plums.”
Washington State University Magazine: “Plums.”
Reviewed by Michael Dansinger, MD on April 14, 2020
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