Victor Johanson

Here's a fascinating video of Finnish rye farmers practicing swidden agriculture in Sweden. They just show up, cut everything down, burn the residue, build junkpole-ish fences and grain cribs from onsite materials, plant the crops, harvest/dry them--these were some working-ass people!:

So I see that link rot has set in on this post; here's an archived version: https://web.archive.org/web/20170726054336/http://www.myhealthyeatinghabits.com/2012/03/21/my-favorite-no-knead-whole-wheat-bread/

The video from this recipe is still on YouTube, though:  

Victor Johanson wrote:Do it...I always scoffed at the notion of no-knead bread, until I made some of the dutch oven variety. I used the recipe here:

http://www.myhealthyeatinghabits.com/2012/03/21/my-favorite-no-knead-whole-wheat-bread/

...except I used fresh ground wheat and only sourdough for leavening. Takes about 5 minutes of actual work.

Cassie Langstraat wrote:

Rebecca Norman wrote:My sister showed me how to make crusty no-knead sourdough in a Dutch oven. It comes out like a gorgeous loaf from a brick oven, all crusty on the outside, and big holes and soft texture on the inside.

Just mix a fairly wet sticky dough of flour, water, and just a little yeast or sourdough starter (less yeast than your normal bread recipe). Just mix it up but don't knead it, and leave it too sticky to knead, anyway. Leave it on the shelf for several hours or overnight. When it has fully risen and looks like a big bubbly liquid in the bowl, stir it down, then turn it out of the bowl. Line the bowl with a well-floured cloth and dump the dough blob back in. Leave it again for an hour or until pretty well risen.

Now preheat the oven at 475F with the empty Dutch oven inside. When it's good and hot, carefully pull out the Dutch oven and dump the dough into it from the floured cloth. Put the hot lid back on, put it back in the oven, turn down the oven to 350F, and bake till done. The timing varies with the size of your batch and the size of the Dutch oven. You can tell when it's done by turning the loaf out and rapping on the bottom with your knuckles. Basically, it should sound dry through, not doughy inside.

This bread is very impressive. I'd recommend it if you're going to have guests for dinner.

I've been seeing this idea around. I have to try it!

That's a good point about cancers being detected and perhaps consequently treated with excessive (and destructive) aggressiveness. One of the reasons I eschew doctors' visits is that I fear they'll find something and proceed to apply their "expert" butchery that will only interfere with my immune system's ongoing process of competently dealing with the problem in its own way and on its own schedule. Sure, chemo and radiation may kill the cancer, but how will the ravaged body subsequently fare? I guess I just trust my body more than I trust an individual who's been brainwashed by a system that has abjectly failed to even discover what causes these maladies and why they've recently proliferated. Trying to avoid the things which have changed in our lifestyles since these conditions arose seems to me a preferable strategy.

The medical establishment is filled with unjustified hubris and arrogance, because the truth is that when it comes to the incredible complexity of the human organism, we're woefully ignorant. Recently I went to a dermatologist (mostly to assuage my wife's paranoia that the eczema might be some kind of cooties she might catch), and she took one look and immediately said "I'm going to fix you," before prescribing some steroid cream and advising me to use some chemical-laden ointment (while disparaging my suggestion to use lanolin instead) to prevent the lesions from drying out. I tried to question her about potential etiology and its possible relation to some concomitant digestive issues, but she was already halfway out the door, typically fixated on only treating symptoms and clearly not the least bit curious about cause. Apparently $400 only buys about five minutes of her precious time. I never used the stupid cream; switching off my immune system to "fix me" is analogous to ripping out a car's check engine light when it comes on and pretending the problem is solved. So far, the "Vitamin A guy" approach is working, but even if it ultimately proves a bust I'm committed to getting to the root instead of just trimming off some branches.

The "Vitamin A guy" isn't promoting or selling any product, just proposing a hypothesis to explain something that worked dramatically for him after the medical establishment could offer him nothing, in the hope others will test it and see, since n=1 is meaningless. He states right up front that it's nothing more than his own personal theory and could be utter BS, so it's not like he's peddling any gospels. It's doubtful that there is a one size fits all solution to any health problem anyway. To be accurate, it appears that he doesn't have a disease anymore, though his nephrologist told him to get his affairs in order because he should only expect to live about five more years.

It's not hard to sympathize with those, like him, who reject modern medical orthodoxy, given its abject failure to stem (or even understand) the rising epidemic of cancer, autoimmune disease, and inflammation which strongly appear to be environmentally induced. He also did read primary sources, and even duplicated research himself when he was skeptical. The original study, e.g., which determined that Vitamin A was an essential nutrient, claimed that the animals died within 8 weeks from multiple organ failure, their eyes melting in their heads and bones breaking spontaneously from mere casual handling. His doubts were vindicated after his rodents were in perfect health after 30 months. After 4+ years of near complete abstinence from Vitamin A and carotenoids, his serum levels were so near undetectable that the lab called him in consternation, but somehow this 60+ year old retinol-deficient dude has 20/15 vision and perfectly functioning kidneys. So his opinion is at least understandable, given those results.

Tj Jefferson wrote:

I have several in my family that probably have read the Vitamin A paper and thought "this makes total sense". They are already convinced of the truth in the hypothesis....The Vitamin A guy strikes me as the same type, I can poke all kinds of holes in his hypothesis but it would be a personal attack on him, because it means he has a disease not a conspiracy.[/url]

Yes, that's right; the Koch book was footnoted in the ebook. I have no idea how reliable it is, but the original source may give some context.

Lina Joana wrote:Ok- I see - it us from the links, and the source is the koch book, right?
I’ll definitely have to check out the source.
1984 quotes notwithstanding, if that number is correctly pulled from established and accepted sources, I truly feel like it would be splashed over the internet. There are plenty if people upset about pesticides, gmos, air pollution, you name it. But, maybe I’m wrong.

Yeah, the guy started with autoimmune/alzheimers statistics and then found the same phenomenon with regard to cancer. Rates back in the third world "shitholes" are down where ours used to be. Maybe we should move...

His ebooks are great, and I think he may be onto something with the chronic vitamin A toxicity theory. He was able to fix himself, anyway, after the establishment gave him about five more years with chronic kidney disease. Now he's fine, and my results are impressing me too.

paul wheaton wrote:Victor,

this sounds like it will work:

Our cancer rates are
also like 50 and 200 times higher too. Since the 1860s our cancer rates
have jumped to being between 500 to 1000 times higher now too. Just to
be very clear, that’s not 500 to 1,000% higher. No, it’s a whopping
50,000% to 100,000% higher. In the context of recent history, say over the
last 100 years or so, the rates of the “autoimmune” diseases in North
America are easily now 500 times higher too.  

Here's an excerpt from https://ggenereux.blog/wp-content/uploads/2018/09/PoisoningForProfits.pdf (well worth reading, along with https://ggenereux.blog/wp-content/uploads/2016/10/extinguishing-the-fires-of-hell2.pdf -- both are free downloads):

"Cancer rates in 1860 in Western Europe were around 1 in 10,000 (33) . But
now in North America the life time incidence rates are nearly 1 in 2 for
men, and 1 in 3 for women.

(33)Disease Maps: Epidemics on the Ground, By Tom Koch, University of Chicago Press,
Jun 30, 2011 - History - 330 pages"

The source is footnoted; you can perhaps consult the Koch work for details. Used copies are cheap: https://www.amazon.com/gp/offer-listing/0226449351/ref=dp_olp_used?ie=UTF8&condition=used

It is interesting (and tragic!) that our culture expects us sit down and feed our faces thrice per day, whether we're hungry or not. I have a friend who told me his doctor (apparently a rare practitioner more enlightened than most) gave him a simple rule: don't eat unless you're hungry. It is salutary to give our digestive infrastructure a break, instead of forcing it to work nonstop to process what we inflict upon it. Ignoring the body's inbuilt signals is a recipe for trouble.

I'm on day 22; down about 30# and my chronic symptoms have either vanished or mostly subsided. Going to resume with a "vitamin" A depletion regime (free info @ https://ggenereux.blog/my-ebooks/ ) to see if that WAPF diet I've been favoring has chronically poisoned me. It's an interesting theory worth investigating, conceived by a guy unaffiliated with either allopathic or naturopathic medicine and their inherent biases. We'll see what happens.

We find that if the bird is pressure steamed for a half hour or so, we can do anything we'd do with a broiler or fryer. Works pretty good and the flavor of those old birds is far superior. After this treatment, the texture isn't mushy or flabby like a young chicken, but firm and chewy, although not tough at all. Otherwise, we use them for soup or cacciatore or paprikash or something like that, but the pressure cooker is the bomb for everything. Very fast and preserves nutrient content. Now I know why my mom used hers so much.