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<blockquote data-quote="Yorksman" data-source="post: 426355" data-attributes="member: 55568"><p>Roy Taylor is Professor of Medicine and Metabolism at Newcastle and his department is involved in research, as to the exact causes of the disease, methods of monitoring it and possibilities of halting its progression or even reversing it. His and his department's knowledge far exceeds that of most people in the NHS who are primarily concerned with existing practices and unlikely to even read current research. It takes years, even decades for them to change. The good professor is bound to feel enthusiastic that people like yourself take a direct interest in his work and take the time to contact him to add your own experience to his ever growing amount of gathered data. He will be pleased that his work is not falling on deaf ears and is showing positive results.</p><p></p><p>I know celeriac from german cooking where it is either used as flavouring for stocks or as a salad. It is not cooked like an individual vegetable, as in the typically british, meat and two veg. It is often julienned with onion, softened for a few mins, seasoned and marinaded with some wine vinegar. There is a web page about it here:</p><p></p><p><a href="http://magnoliadays.com/2013/celeriac-salad/" target="_blank">http://magnoliadays.com/2013/celeriac-salad/</a></p></blockquote><p></p>
[QUOTE="Yorksman, post: 426355, member: 55568"] Roy Taylor is Professor of Medicine and Metabolism at Newcastle and his department is involved in research, as to the exact causes of the disease, methods of monitoring it and possibilities of halting its progression or even reversing it. His and his department's knowledge far exceeds that of most people in the NHS who are primarily concerned with existing practices and unlikely to even read current research. It takes years, even decades for them to change. The good professor is bound to feel enthusiastic that people like yourself take a direct interest in his work and take the time to contact him to add your own experience to his ever growing amount of gathered data. He will be pleased that his work is not falling on deaf ears and is showing positive results. I know celeriac from german cooking where it is either used as flavouring for stocks or as a salad. It is not cooked like an individual vegetable, as in the typically british, meat and two veg. It is often julienned with onion, softened for a few mins, seasoned and marinaded with some wine vinegar. There is a web page about it here: [url=http://magnoliadays.com/2013/celeriac-salad/]http://magnoliadays.com/2013/celeriac-salad/[/url] [/QUOTE]
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