Comments on: I Say Celery Root

By: Anonymous

Anonymous — Thu, 02 Feb 2006 17:35:06 +0000

I have been trying to buy Celery Roots for a year now and none of the stores where I live can get it. The warehouse will not order it because of the low demand. Wal-mart was able to get it for me but not any more. I need help finding where I can buy it. I'm on the low Carb diet and useing Celery Root is a good subsitute for mashed potatoes. Celery Root also freezes will. Any help you can give would be greatly apprecitated. Cyndilou

By: Anonymous

Anonymous — Mon, 25 Mar 2002 00:01:11 +0000

Some doctors do recommend low-carb diets. A good friend of mine, who's a DO, has his entire family on the plan.
Until the advent of agriculture, humans were primarily hunter-gatherers, and consumption of high-carbohydrate foods (fruits, honey, etc.) was limited, extremely seasonal, and not easily preserved. For most of our evolutionary history we ate a diet relatively low in carbohydrates. We also exercised a lot more, of course, which is another problem, and we didn't cook our food as much either, which may or may not be relevant.
The human body needs a certain amount of dietary protein each day. It needs a certain amount of dietary fat each day (specifically, certain fatty acids). However, it has no such requirement for dietary carbohydrate, because it can manufacture carbs from protein in a process called gluconeogenesis. (Bonus for dieters: the process requires energy, which means you're burning more calories just sitting there.) The amount of carbohydrates produced from gluconeogenesis is adequate for all but the most strenuous physical activity, such as intensive weight training or long-distance running.

By: Anonymous

Anonymous — Thu, 14 Mar 2002 16:56:38 +0000

Every doctor I've ever spoken to about a low-carb diet has ended up in a frenzy of anger over the trend. The human body was designed by millions of years of evolution to run off carbs as day-to-day fuel, and anyone who tells you otherwise is making money of the alternative they're pitching.
This is just my opinion, but it seems that eating moderate quantities of all of the foods that we evolved to need is much healthier than severely limiting foods that are crucial to proper metabolic functioning.

By: Anonymous

Anonymous — Thu, 14 Mar 2002 15:44:21 +0000

Speaking of low-carb diets, any suggestions for good resources? Heard you mention it a while back in a newletter Chris, but that was before my current dieting desires.

By: Anonymous

Anonymous — Thu, 14 Mar 2002 03:19:35 +0000

Ugliest vegetable? Gotta be kholrabi, a cabbage derivitive that focuses on the root. (Cabbage is a pretty versitile vegetable when you think about it; breed it for leaves, you have cabbage. Breed it for flowers, you get cauliflower (khol=caul). Breed it for stalks, you get brocCOLi. Breed it for secondary buds, you get Brussels sprouts. There is even a kind of cabbage that grows on a huge stem. You don't eat it, but rather use the stem to make furniture out of!)
On a side note, there is a campaign afoot to rebrand the ugli fruit (a sort of green, mottled, warty grapefruit). They are now calling it the uniq fruit.

By: Anonymous

Anonymous — Wed, 13 Mar 2002 20:22:43 +0000

If you're looking for a low carb treat….here's your answer. One of my favorites….
Traditional Haggis
1 sheep's pluck (stomach bag)
2 lb.. dry oatmeal
1 lb. suet
1 lb. lamb's liver
2 1/2 cups stock
1 large chopped onion
1/2 tsp. cayenne pepper, Jamaica pepper and salt
Boil liver and parboil the onion, then mince them together. Lightly brown the oatmeal. Mix all ingredients together. Fill the sheep's pluck with the mixture pressing it down to remove all the air, and sew up securely. Prick the haggis in several places so that it does not burst. Place haggis in boiling water and boil slowly for 4-5 hours. Serves approximately 12.

By: Anonymous

Anonymous — Wed, 13 Mar 2002 13:59:36 +0000

If you've never tried Turnips, you're missing a great taste treat! Cube 'em, boil 'em, mash 'em, spice to taste, some nice butter, salt and peppa, ummmmmm my mouth is watering right now… ooops, gotta wipe the slop off the keyboard. Try 'em, you'll love 'em!

By: Anonymous

Anonymous — Wed, 13 Mar 2002 09:53:42 +0000

My local market sells it, though I live in England so perhaps getting hold of it isn't as difficult. My mother generally uses it for flavouring. Tastes very much like… celery, surprisingly.

By: Anonymous

Anonymous — Wed, 13 Mar 2002 04:43:14 +0000

whoa… im actually more interested in where you buy celery root.