@drsermedmezher: Replying to @Pippa Kate Correction to a Previous Video #mistake. I’ve made thousands of videos and as a qualified GP working in London my goal is to always educate in a way that is engaging. Unfortunately on this occasion, I became part of the problem by spreading misinformation. That is why i would like to set the record straight with this video by apologising to anyone who was harmed by that original video which has now been removed. Even as a fully qualified medical doctor I do still have my limitations and thats why it’s always important to do your own research when learning from any content on social media. That being said i will do all in my power to ensure that only high quality information is shared on my platforms.

DrSermedMezher
DrSermedMezher
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Region: GB
Monday 22 April 2024 18:45:44 GMT
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_adtren_
. :
Respect for admitting your mistake
2024-04-22 23:20:24
71
piprice123
Pippa Kate :
Thank you. In the NICUs I’ve worked in we have a very honest discussion with parents if they go into labour before 22+5 weeks which is horrific. Look at the BAPM guidelines for more info
2024-04-22 19:51:46
5
ghostmnc
ciervo ratón :
i hope you put these in a comment in the other video
2024-04-23 04:42:34
12
ohnoitssunni
Sanngriðr🌙 :
Thank you for clarifying this, it's mislead a lot of people
2024-04-22 19:51:14
10
oookaylala
OooKayLaLa :
a for correcting yourself!
2024-07-03 19:33:15
0
emcc3330
Em333 :
You don’t seem like you are a doctor
2024-04-22 19:46:18
70
crystaljean166
Haberdasher :
I’m wondering if you’re even a dr at this point based on your videos
2024-04-22 22:12:36
32
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EASY MILLE FEUILLE (NO BAKE) #food #dessert #Recipe #Ramadan2024 #tasty #fy #fyp #foryoupage #foryou   YELLOW CREAM 3 egg yolks 85 g granulated sugar 16 g vanilla sugar (2 packets) 50 g cornstarch 75 ml milk   500 ml milk   CREAM 250 g mascarpone 8 g stabilizer for whipped cream (1 packet) 40 g granulated sugar 8 g vanilla sugar (1 packet) 250 ml heavy cream   FILLING tea biscuits 150 ml milk   TOPPING 125 g white chocolate 60 ml heavy cream   15 ml whipping cream 15 g dark chocolate   Put the egg yolks, sugar, and vanilla sugar in a bowl and mix for 1 minute. Add the cornstarch and 75 ml milk, and mix until smooth.   Bring the remaining 500 ml milk to a boil in a saucepan. Remove from heat and gradually add the milk-egg mixture while stirring constantly.   Return the mixture to the saucepan and cook until it thickens, stirring continuously.   Put the mascarpone, stabilizer, sugar, and vanilla sugar in a deep bowl. Mix for 1 minute until combined. Gradually add the heavy cream and mix until stiff peaks form.   Take a tea biscuit. Dip it in the milk and arrange it in a springform pan. Repeat this process.   Spread the custard cream over the biscuits evenly. Repeat with another layer of tea biscuits (dipping them in milk first). Spread the cream over them and smooth it out.   Bring the heavy cream to a boil. Add the pieces of white chocolate. Let it sit for 1 minute. Mix until smooth.   Bring the heavy cream to a boil. Add the pieces of dark chocolate. Let it sit for 1 minute. Mix until smooth and transfer to a piping bag.   Spread the white chocolate ganache evenly over the cream. Pipe lines of dark chocolate ganache on top and run a toothpick through them. Cover the dessert and refrigerate to set, preferably overnight.   Cut the into rectangular pieces. Enjoy!
EASY MILLE FEUILLE (NO BAKE) #food #dessert #Recipe #Ramadan2024 #tasty #fy #fyp #foryoupage #foryou YELLOW CREAM 3 egg yolks 85 g granulated sugar 16 g vanilla sugar (2 packets) 50 g cornstarch 75 ml milk 500 ml milk CREAM 250 g mascarpone 8 g stabilizer for whipped cream (1 packet) 40 g granulated sugar 8 g vanilla sugar (1 packet) 250 ml heavy cream FILLING tea biscuits 150 ml milk TOPPING 125 g white chocolate 60 ml heavy cream 15 ml whipping cream 15 g dark chocolate Put the egg yolks, sugar, and vanilla sugar in a bowl and mix for 1 minute. Add the cornstarch and 75 ml milk, and mix until smooth. Bring the remaining 500 ml milk to a boil in a saucepan. Remove from heat and gradually add the milk-egg mixture while stirring constantly. Return the mixture to the saucepan and cook until it thickens, stirring continuously. Put the mascarpone, stabilizer, sugar, and vanilla sugar in a deep bowl. Mix for 1 minute until combined. Gradually add the heavy cream and mix until stiff peaks form. Take a tea biscuit. Dip it in the milk and arrange it in a springform pan. Repeat this process. Spread the custard cream over the biscuits evenly. Repeat with another layer of tea biscuits (dipping them in milk first). Spread the cream over them and smooth it out. Bring the heavy cream to a boil. Add the pieces of white chocolate. Let it sit for 1 minute. Mix until smooth. Bring the heavy cream to a boil. Add the pieces of dark chocolate. Let it sit for 1 minute. Mix until smooth and transfer to a piping bag. Spread the white chocolate ganache evenly over the cream. Pipe lines of dark chocolate ganache on top and run a toothpick through them. Cover the dessert and refrigerate to set, preferably overnight. Cut the into rectangular pieces. Enjoy!

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