AboutSarah A. Allen Expertise I am a nutritionist with a bachelors degree in dietetics and am currently working on my masters degree. I have four years working experience in clinical and community nutrition. I can answer most of your general questions relating to medical conditions (pregnancy, food allergies, eating disorders, cardiovascular diseases, diabetes, Alzheimers, etc). **Please remember only a medical professional with access to your medical chart can give you personalized medical advice.** I can also answer questions about vegetarianism, weight loss/gain, sports nutrition, and fad diets.
Experience Work Experience: 4 years in clinical nutrition at Sarah Bush Lincoln Health Center, 1 year community nutrition at Eastern Illinois University
Organizations American Dietetic Association, Illinois Dietetic Association, Eastern Illinois Dietetic Association
Education/Credentials B.S. in dietetics from Eastern Illinois University; currently working on my master's degree in the same area, also at Eastern Illinois University.
Awards and Honors EIU Senior of the Year-Dietetics
Question I see in some articles on the subject of oats that in their dry form they have a good amount of potassium. Can you tell me if that potassium is lost in the cooking of them? And if there is potassium in cooked oats, how much? Thank you
Answer Hi Ann! Potassium can be lost in foods through cooking. In fact, there is a process called "leaching" which can be used so persons on low-potassium diets can eat foods high in potassium, including potatoes. According to food labels, dry oats are much higher in potassium than cooked. Typically, a serving of dry oatmeal (1 oz) contains 320-385mg potassium and a serving of cooked oatmeal (1/2 cup) contains 100-130mg potassium. I hope that helps!
