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Thank you for this video. Makes me feel better as I prepare for this possibility. God Bless!

I forgot about this video. It's such a treat to see it and to read the comments. Thanks, everyone ❤.

Thanks Johnny 👍🏾

Thank you, this was very helpful.

There are risks, as my specialist told me. I have 2 masses, and my doctor is doing a bronchoscopy, and will take samples from the largest mass. He told me I will be in twilight sleep and won't feel anything, except for some soreness afterward. I'm finding with this, it's really taking one thing at a time ,and not thinking further ahead than I need to. Overall, I'm still in shock, no symptoms, in a good routine of eating well, exercising and long walks everyday, thentheyfind all these things growing on my lung. I stopped exercising, and walking, and eating well causing me to feel worse physically and mentally, so today I'm back to living right.

Boy my father's procedure was a complete horror story he was in ICU for nine days it collapsed as long as they had to cut open his other one to save him from drowning in his blood they had to save his life there on the table, this was at Cleveland clinic the worst filthy nastiest experience ever to happen to our family. He'd be home in a couple hours 12 Days later. No doctors nasty nurses, poor sanitation. Cleveland clinic is the worst

This information is exactly what I was looking for. Thank you so much 😊

Wow

I'm about to have one Tuesday and they said it will be 30-40 minutes and I might feel discomfort I'm so scared I've had heart surgery but this scares me it's my lung!! Ty for sharing this it's helpful glad it went well for you 😊

I also had a CTscan lung biopsy a week ago at St Elizabeth’s Medical Center in Brighton, MA. I concur with Johnny’s experience of the procedure. The radiologist , the nurses, the CT scanning staff and the follow up x-ray specialist were very professional and caring. They were angels. The risks involved were clearly explained before the procedure but none occurred. I did not feel any pain. About a month ago I also had a lung Bronchoscopy procedure by a pulmonologist at St Elizabeth Medical Center. Every member of this team was also professional and caring. No complications. No pain. All talented angels. I am very appreciative of the care I’ve received at St Elizabeth’s Medical Center.

Glad your experience was better than mine, the whole procedure was painful and was sent home too soon, lung collapsed overnight and spent 3 days in the hospital. I now face the same issue and they will not do a biopsy due to previous complications, waiting for a. Updated CT Scan then possibly surgery to remove the module

Thanks Johnny. I pray you are well ❤️

Wow I thank you for this testimony. I’m terrified of pain. I’m more encouraged to do the biopsy now

Thank, I just learned something new today 🙏🏾

Great content....I hang them to dry in large plastic, open bags and store them in air tight containers

Hi I have loads of wild fennel everywhere, Im grying to learn what ti do with it. Can you tell me if the bukbs will stick out the ground or only if i pull it out will i see them? 😬 Thanks

Could you use the leaves for pickling

I Love Siberian Fir.

We actually grow the fennel for just the greens on top!...We let them dry and use them to season pork and tomatoes....the tomatoes are actually delicious! We take the garden tomato's cut out the stem part and make a little hole...then grind up salt pork and stuff the tomato hole with it...take the dried fennel leaves and sprinkle it all over the tomato salt pork stuffing. Bake for about an hour in a 400 oven. Baked tomatoes made this way are the best! And dont forget the italian bread to dip in the juice!

Thank you that was really helpful ❤

Fennel pesto sounds good. Thank you

Well Ann, after I watched your vid last night energetically motivated me to take my starter out of the fridge & fed it, then took a bit out for overnight & put main starter back in the fridge after an hour for spelt pancakes the next day* Although 1st time, it turned out superb🥰 I only added 2 tbsp of starter with approx 1 c of flour, vanilla, cinnamon, 2 med farm eggs, approx 1/2 tsp baking soda, 2 tbsp of wild saskatoon jam with 2 grinds of himalayan & sprinkle of quality iodized sea salt (the one that has no junk in it) & voila* 😋 Thank you, much appreciated💜

My recent purchase of spelt starter is 40 years old & do not understand why starter is discarded? I have about 2cups & want to keep it going* Please explain for I am a confused newbie... Really enjoyed & learned from your step by step instructions that I really appreciate🥰

Can I juice the stocks and a little leaves?

How do you dehydrate fennel bulbs

What a horrible video to view. There is no option to enlarge it to full view.

Great tips -- thank you! I remember chewing on wild (self sown) fennel stems as a teenager, just because I liked the taste. Much older now (with teenagers of my own), yet somehow I've only just discovered fennel bulbs as a great vegetable :)

Thanks gon try

Hi, I'm new to this, I made a sour dough starter saw that it had separated and thought something had gone wrong so I threw it out, glad I came across your video, I don't feel like a failure now, I'll give it another go, cheers

My starter is sticky and elastic. What's wrong?

forgot in salads too!

Thank you for the info

Thanks🙏🌺

Dill

To me, the liquid indicates you're not feeding often enough. Personally, I feed every day, 2 days tops, using 1:1:1 starter:water:wholemeal flour (50gr : 50gr : 50gr, which fits nicely in a standard pint glass, covered with cling wrap). My starter, "fafnir" is very active- it doubles in just 4-5 hrs** after feeding, and then stays there (extra gas simply escapes). However, I should clarify that I actually have 2 starters - the small active one that I mix/feed daily, and everything else I accumulate in a mason jar in the fridge, where it hibernates ... the cold slows activity roughly 7-fold (about the same as for my kefir). It can promptly return to full activity quickly if returned to room temp. I adjust the rate of daily feeding of my small countertop starter to match the rate I use up my larger supply of refrigerated dormant starter for sourdough breadmaking (about 1-2x per week), and when I do make SD bread I use my starter at a rate of 20-50% the total weight of the finished dough. Sourdough starters scale up VERY easily and rapidly. For example, I have partially filled pint jar in my fridge with about 500gr of surplus dormant starter - a single 1:1:1 feeding with lukewarm water and wholemeal would give me 1.5kg of fully risen SD starter in about 5-6 hrs, and 4-5 hrs after that I could have 1.5/x3=4.5kg of highly vigorous and fully leavened starter, and so on. It's a system that works well for my household of 2.

Sourdough plzzzzzzz

Fibers?

I keep a stainless steel spoon in mine never had any trouble why would it?

I’m confused, what does starter have to do with blood type?..

Hi. I liked the work a lot! I've been trying to search for an educational video that educates everything in this video! 👍 The part at 1:01 is useful. Your tip really is like the content of Dr. Ethan! Dr Ethan's demonstrations are knowledgable and he helped me a lot on my wellness. He is an educational health enthusiast on RUclips and he explains mental health and medical school. I recommend you watch his channel out and give the med student a subscribe! 👉 #DoctorEthanWellness

Feed me! I’m going to name my starter that as well. Thanks for the smile. I think, I ditched my good starter.... I didn’t know any better. Thanks for showing me what it’s supposed to look like.

Did your sourdough starter smell like acetone before feeding it

thanks for this very informative and helpful video - I almost threw out my starter as the water started to separate beneath the surface - have a blessed day!

What

How long will they keep on the freezer?

How often do you feed your starter?

mine looks like greens on the top not fern like .

Hello, my starter also had liquid after 2/3 days feeding. I drain the liquid every time it gets more and more then I continue feeding with less water. The starter look likes get its bubble again, but doesn't increase. Is there something I can so my starter can grow like the first day I made? Thank you 😄

Wellness made simple? This is the most over-involved, over-complicated demonstration of keeping sourdough starter I've ever seen. You are going to scare people with this. It's much more simple than you make it appear with all those bowl and whatnot.

Where can I buy spelt flour?