BROMONT, Quebec – A Canadian woman on long-term sick leave for depression says she lost her benefits because her insurance agent found photos of her on Facebook in which she appeared to be having fun.
Nathalie Blanchard has been on leave from her job at IBM in Bromont, Quebec, for the last year.
The Canadian Broadcasting Corp. reported Saturday she was diagnosed with major depression and was receiving monthly sick-leave benefits from insurance giant Manulife.
But the payments dried up this fall and when Blanchard called Manulife, she says she was told she was available to work because of Facebook.
She said her insurance agent described several pictures Blanchard posted on Facebook, including ones showing her having a good time at a Chippendales bar show, at her birthday party and on a sun holiday.
Blanchard said Manulife told her it's evidence she is no longer depressed. She's fighting to get her benefits reinstated and says her lawyer is exploring what the next step should be.
Blanchard told the CBC that on her doctor's advice, she tried to have fun, including nights out at her local bar with friends and short getaways to sun destinations, as a way to forget her problems.
Manulife wouldn't comment on Blanchard's case, but did say they would not deny or terminate a claim solely based on information published on Web sites such as Facebook.
Sunday, November 22, 2009
Saturday, November 21, 2009
Pumkins in Short Supply
Nestle -- which sells nearly all the canned pumpkin in the U.S. -- says poor weather hurt its harvest, creating a potential shortage of its Libby's pumpkin pie products through the holidays.
The company said heavy rains made it nearly impossible to pick its pumpkins during this year's harvest. The longer the pumpkins sit in the muddy fields, the more they deteriorate. As a result, the company announced this week that it would not pack any more pumpkins for the season -- which means it may be hard to find its canned pumpkin and pumpkin pie filling product until next year's harvest.
"Mother Nature had other plans for us," the company said in an open apology to customers online.
Nestle is the largest national brand for canned pumpkin products, with 80 to 90 percent of the market, the company said.
It plants a special strain of pumpkin at a farm in Morton, Ill., which provides nearly all its supply. Nestle estimates if you turned all the pumpkins it grows on the farm to pie, it would total 90 million pies.
"There are a lot of beautiful pumpkins out there that we just can't rescue," said Nestle spokeswoman Roz O'Hearn.
The company had a wet harvest last year, too, which meant it didn't have a surplus to carry over into this year and led to spotty shortages in late summer and early fall. The harvest started in August and it began getting products on its shelves soon after, but it won't be able to meet its normal demand.
"We hope everyone understands that Mother Nature was a little difficult this year and hope she's a little bit kinder to us next year," O'Hearn said.
Nestle said it has seen the popularity of pumpkin grow recently as more people have become aware of its health benefits, but Thanksgiving is still the company's peak season.
Pie makers can still use fresh pumpkin or other brands.
Trader Joe's said it has its store brand pumpkin in stock but said it couldn't predict what would happen to supplies in the future.
Whole Foods Market Inc. said that while it is aware of lower pumpkin yields in parts of the country, the company was able to get enough pumpkin for its store brand product and actually shipped more product to stores this year than ever before.
Farmers Market Organic, the country's largest provider of organic canned pumpkin, said it didn't experience the same issues with fungus and mold at its farm that big growers in the Midwest suffered this year and last.
And the company, based in Corvallis, Ore., said it increased its capacity and has shipped millions more cans of its product this year.
"Pumpkin pie is something people just won't do without, it's pretty sacred," said Tracy Miedema, national sales and marketing manager for Farmers Market. "They are willing to switch out of a previous brand but they aren't willing to switch out of pumpkin pie."
The company said heavy rains made it nearly impossible to pick its pumpkins during this year's harvest. The longer the pumpkins sit in the muddy fields, the more they deteriorate. As a result, the company announced this week that it would not pack any more pumpkins for the season -- which means it may be hard to find its canned pumpkin and pumpkin pie filling product until next year's harvest.
"Mother Nature had other plans for us," the company said in an open apology to customers online.
Nestle is the largest national brand for canned pumpkin products, with 80 to 90 percent of the market, the company said.
It plants a special strain of pumpkin at a farm in Morton, Ill., which provides nearly all its supply. Nestle estimates if you turned all the pumpkins it grows on the farm to pie, it would total 90 million pies.
"There are a lot of beautiful pumpkins out there that we just can't rescue," said Nestle spokeswoman Roz O'Hearn.
The company had a wet harvest last year, too, which meant it didn't have a surplus to carry over into this year and led to spotty shortages in late summer and early fall. The harvest started in August and it began getting products on its shelves soon after, but it won't be able to meet its normal demand.
"We hope everyone understands that Mother Nature was a little difficult this year and hope she's a little bit kinder to us next year," O'Hearn said.
Nestle said it has seen the popularity of pumpkin grow recently as more people have become aware of its health benefits, but Thanksgiving is still the company's peak season.
Pie makers can still use fresh pumpkin or other brands.
Trader Joe's said it has its store brand pumpkin in stock but said it couldn't predict what would happen to supplies in the future.
Whole Foods Market Inc. said that while it is aware of lower pumpkin yields in parts of the country, the company was able to get enough pumpkin for its store brand product and actually shipped more product to stores this year than ever before.
Farmers Market Organic, the country's largest provider of organic canned pumpkin, said it didn't experience the same issues with fungus and mold at its farm that big growers in the Midwest suffered this year and last.
And the company, based in Corvallis, Ore., said it increased its capacity and has shipped millions more cans of its product this year.
"Pumpkin pie is something people just won't do without, it's pretty sacred," said Tracy Miedema, national sales and marketing manager for Farmers Market. "They are willing to switch out of a previous brand but they aren't willing to switch out of pumpkin pie."
Monday, November 16, 2009
A Day With My Honey,Some Kids, and Ducks
So we decided to take a day at the park, my family and some cheerios. Not everyone could be there though, Haedyn slept through the entire thing and Morgyn was at her Aunt's riding horses. It was something that we all needed, to get out of the house and take in God's wonderful nature. A crispy day with plenty of light and love.
The boys posing in front of the bear statue along the walking path.
Me and my honey, could you tell that I was not feeling too well. This was two days before I went into the hospital to have surgery on my gallbladder. 11/7/09
A kiss can cure everything.
Okay the rest can tell itself, I don't think I need to describe ducks and birds I do not even know the names of. Pictures can tell a tale after all.
Okay I will tell you that this is Maelyn, having fun cooing away.
This one was a target, it had a broken wing and was being attacked for the food it was getting.
My honey feeding the ducks, how cute.
The irish twins, Tristan and Logan, hanging out.
Me and my new short, oh so short, haircut.
Me and my boys.
Logan and some jumpingjacks.
Fall is finally in the air.
Tristan, so serious, or is trying to be cool.
Logan styling.
Chris and our boys.
If I ever renew my vows it will be here.
The light was just so beautiful today I could not resist all of these pictures.
Told Tristan to climb a tree and he did...great school pictures.
Another one.
Love this one.
And this one.
This one too.
Logan looks good in all of them.
Where's Tristan?
Time to load up leave...taking one of the best things with me.Sunday, November 8, 2009
Food That Reduce Inflammation
By Deborah Kotz
Certain foods reduce inflammation, while others raise it. What to eat, what to avoid
Inflammation, normally part of a healthy immune response, is increasingly thought to play a leading role in encouraging a number of major killers, including cancer, diabetes, heart disease, stroke, and Alzheimer's. Dangerous chronic inflammation occurs when the immune system stays turned on and starts attacking healthy cells and tissues-triggering, say, cancer-causing genetic mutations or the bursting of artery plaque. What you eat, though, helps determine how much inflammation you produce. Certain foods promote it, while others are inflammation-fighting superstars, says nutritionist and family physician Ann Kulze, author of Dr. Ann's 10-Step Diet. Some recommendations:
GO FOR ...
Omega-3 fats. These are among the most potent anti-inflammatory foods. Best sources: fatty fish like salmon and tuna; walnuts and other nuts; flaxseed; and canola oil.
Colorful produce. Red onions, tomatoes, broccoli, red grapes, berries, and oranges all are packed with chemicals called flavonoids that have anti-inflammatory properties.
Herbs and spices. Ginger and turmeric, either dried or fresh, are among the most healthful spices. For herbs, sprinkle on some fresh rosemary.
Chocolate and wine. Red wine has anti-inflammatory chemicals like resveratrol. Dark chocolate-look for 70 percent or higher cacao-protects against inflammation, and research suggests that hot cocoa does too.
CUT BACK ON ...
Omega-6 fats. They trigger the body to produce pro-inflammatory chemicals. Oils rich in omega-6 fats include corn, safflower, and vegetable oils; mayonnaise; and many salad dressings.
Trans fats. They're disappearing from packaged foods as more and more research shows they drive inflammation. And now they're on nutrition labels, so they're easier to avoid.
Rancid fats. Don't heat oil to the point that it's smoking, since that oxidizes fats and turns them into inflammation boosters. Also, avoid old peanut butter and that chocolate bar stashed away for years in your pantry.
White starches. Flour, sugar, white rice, and instant mashed potatoes, for example, all cause quick spikes in blood sugar levels, causing the production of advanced glycation end products that spur inflammation.
Animal fats. Foods high in this fat-egg yolks, red meat, poultry skin, whole-milk dairy products-also contain high amounts of arachidonic acid, a molecule used by the body to create inflammation.
Excess alcohol. Avoid drinking more than one or two alcoholic beverages a day; too much alcohol can cause changes in the intestinal lining, allowing bacteria to pass through into the bloodstream, triggering inflammation.
Certain foods reduce inflammation, while others raise it. What to eat, what to avoid
Inflammation, normally part of a healthy immune response, is increasingly thought to play a leading role in encouraging a number of major killers, including cancer, diabetes, heart disease, stroke, and Alzheimer's. Dangerous chronic inflammation occurs when the immune system stays turned on and starts attacking healthy cells and tissues-triggering, say, cancer-causing genetic mutations or the bursting of artery plaque. What you eat, though, helps determine how much inflammation you produce. Certain foods promote it, while others are inflammation-fighting superstars, says nutritionist and family physician Ann Kulze, author of Dr. Ann's 10-Step Diet. Some recommendations:
GO FOR ...
Omega-3 fats. These are among the most potent anti-inflammatory foods. Best sources: fatty fish like salmon and tuna; walnuts and other nuts; flaxseed; and canola oil.
Colorful produce. Red onions, tomatoes, broccoli, red grapes, berries, and oranges all are packed with chemicals called flavonoids that have anti-inflammatory properties.
Herbs and spices. Ginger and turmeric, either dried or fresh, are among the most healthful spices. For herbs, sprinkle on some fresh rosemary.
Chocolate and wine. Red wine has anti-inflammatory chemicals like resveratrol. Dark chocolate-look for 70 percent or higher cacao-protects against inflammation, and research suggests that hot cocoa does too.
CUT BACK ON ...
Omega-6 fats. They trigger the body to produce pro-inflammatory chemicals. Oils rich in omega-6 fats include corn, safflower, and vegetable oils; mayonnaise; and many salad dressings.
Trans fats. They're disappearing from packaged foods as more and more research shows they drive inflammation. And now they're on nutrition labels, so they're easier to avoid.
Rancid fats. Don't heat oil to the point that it's smoking, since that oxidizes fats and turns them into inflammation boosters. Also, avoid old peanut butter and that chocolate bar stashed away for years in your pantry.
White starches. Flour, sugar, white rice, and instant mashed potatoes, for example, all cause quick spikes in blood sugar levels, causing the production of advanced glycation end products that spur inflammation.
Animal fats. Foods high in this fat-egg yolks, red meat, poultry skin, whole-milk dairy products-also contain high amounts of arachidonic acid, a molecule used by the body to create inflammation.
Excess alcohol. Avoid drinking more than one or two alcoholic beverages a day; too much alcohol can cause changes in the intestinal lining, allowing bacteria to pass through into the bloodstream, triggering inflammation.
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