- With Mayo Clinic nutritionist
Katherine Zeratsky, R.D., L.D.
read biographyclose windowBiography of
Katherine Zeratsky, R.D., L.D.
Katherine Zeratsky, R.D., L.D.
As a specialty editor for the Food & Nutrition Center, Katherine Zeratsky helps you sort through the facts and figures, the fads and the hype to learn more about nutrition and diet.
A Marinette, Wis., native, she is certified in dietetics by the state of Minnesota and the American Dietetic Association. She has been with Mayo Clinic since 1999.
She is active in nutrition-related curriculum and course development in pediatrics at Mayo Clinic Rochester and nutrition education related to the physiology and recommended intakes for premature infants.
Other areas of interest include breast milk and formula safety, neonatal feeding, and nutrition for breast-feeding mothers.
She graduated from the University of Wisconsin-Madison, served a dietetic internship at the University of Iowa Hospitals and Clinics, and worked as a registered dietitian and health risk counselor at ThedaCare of Appleton, Wis., before joining the Mayo Clinic staff.
More answers
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- Water softeners: How much sodium do they add?
- Fiber supplements: Are they safe to take every day?
- Olive oil: What are the health benefits?
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- Phenylalanine in diet soda: Is it harmful?
- White whole-wheat bread: Is it nutritious?
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- What is BPA? Should I be worried about it?
- Calcium supplements: Which type is best?
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- Vitamin D: How much do I need?
- Multivitamins: Do young children need them?
- Buying beef? A guide to choosing the leanest cuts
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- Butter vs. margarine: Which is better for my heart?
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- Percent Daily Value: What does it mean?
- Coffee and health: What does the research say?
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- Freezing meat: Does it kill harmful bacteria?
- Chocolate: Does it impair calcium absorption?
- Energy drinks: Do they really give me energy?
- Vitamin C: Can too much be harmful?
- Alkaline water: Does it have health benefits?
- Canola oil: Does it contain toxins?
- Dietary supplements vs. food: Which is better?
- E. coli: How can I tell if food is contaminated?
- Roasting nuts: Lower fat by roasting in the shell?
- Yerba mate: Is it safe to drink?
- Water after meals: Does it disturb digestion?
- Ground flaxseed: Better than whole?
- Diverticulitis diet: Should I avoid nuts and seeds?
- Monosodium glutamate (MSG): Is it harmful?
- Canned pumpkin: Better than fresh?
- Smart Balance: Are cholesterol-lowering products safe for everyone?
- Vitamin water: Better than plain water?
- Diet soda: Is it bad for you?
- Microwave popcorn: Is it linked to lung disease?
- Too skinny? How to add pounds safely
- Sea salt vs. table salt: Which is better?
- Caffeine: Is it dehydrating or not?
- Prenatal vitamins: OK for women who aren't pregnant?
- Grape juice: Same heart benefits as wine?
- Diverticulitis diet: What should I eat after an attack?
- see all
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Question
Lentils: How do I cook with them?
I know lentils are supposed to be good for me. But what are they and how do I prepare them?
Answer
from Katherine Zeratsky, R.D., L.D.
Lentils are seeds. Lentils are grouped with beans and peas as part of the legume family because, like all legumes, they grow in pods. Lentils are high in protein and fiber and low in fat, which makes them a healthy substitute for meat. They're also packed with folate and potassium. Lentils vary in color and aren't generally purchased fresh. Look for dried or canned lentils at local grocery stores or specialty food markets. You can include lentils in many soups, stews and salads. Or you can rinse and boil most lentils for 15 to 30 minutes, either whole or split in half, with or without the skin. Add turmeric, ginger or other seasonings and enjoy!
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