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Trimetoprima sulfametoxazol suspensión 80mg 400mg 5ml 20 drops, for 1-2 weeks, 4-6 days before surgery 4mg 5 ml Oral 5% nitroglycerine with and subcutaneous depot corticosteroid: 0.2-4.0mg 4 ml Oral sodium nitroprusside 30-50mg 20ml Doxazosin 4.8-10.2mg/ml 200ml Oral metoprolol 600-2120mg 40-60ml 60-90 days For patients already receiving glucocorticoid therapy, there are no plans to re-start glucocorticoids, although there may be a re-evaluation of these prior to surgery. Surgical Details The procedure for subcutaneous fibroblast invasion on the lower left quadrant was an intradermal approach. In all patients, biopsy was performed by the surgeon in private practice. A suture was not placed in the abdominal area, and no bowel movements were needed prior to the procedure. No patient had any difficulty during the day with eating, sleeping or bowel bladder function. The procedure was performed using a modified Heckel's approach: first, the patient's abdominal muscle was clamped; next, the skin of muscle was prepared with a sterile saline solution (0.9% potassium hydroxide) and infiltrated with 3.8mm aluminized polyethylene glycol (Bayer). The suture was then placed over the infiltrated area of muscle on both sides the midcorpion and connected to surgical wound on the left quadrant. In second stage, the surgical incision was opened to allow free access the abdominal wall as well to allow better surgical access for further dissection. The entire process lasted about 15min. The patient lay supine and received 5% buy methocarbamol canada nitroglycerine or 0.3mg 2.0ml of intravenous diazepam administered at the rate of 0.5 mg/min, starting at 10 min before the procedure (i.e., 2mg/min) and continuing for at least 30 min before, to allow sufficient drug clearance. A sedative, lorazepam, was also required for at least one hour prior to the surgery. The biopsy specimen from this procedure was then cut into thin pieces. These pieces were placed in small polyethylene bags and then shipped to a medical center for further processing, storage, and storage at 4-5°C. For the preparation of muscle infiltration, a patient was first intubated and started on a 5% nitroglycerine infusion while the suture was being prepared. Patients did not have any other medications on the evening prior to surgery (excluding antibiotics), other than the lorazepam (an anti-parasitic action of has been seen to delay the rate of infiltration fibroblast) to be administered at the start of surgery and in conjunction with lorazepam during the buy methocarbamol uk infusion surgical excision procedure, and a low molecular weight heparin (50 μg/ml) that was to be administered in conjunction with the infusion. All patients were also given 25mg of an anti-platelet agent that had been recommended by a vascular surgeon. After the vasculosuppressive agent therapy, surgeon then performed the surgical excision of left subcorpion. The right subcorpion was excised for a variety of reasons, including the fact that patient was not in a life-threatening situation and could safely not be operated on with that subcorpion, or patients are less likely is methocarbamol a generic drug to complain about the pain associated with extra-muscular fibroblast involvement prior to surgical excision. After the biopsy procedure to evaluate intradermal and interproximal distribution of cell infiltration, the surgeon performed surgical procedure to remove the fibroblast infiltrates, i.e. muscle infiltration from which the tumors form. The patient underwent a 30-60 minute surgical procedure, and was intubated during this time. After surgical excision, the patient lay supine for next 15min to facilitate removal of the left subcorpion, as he was not in immediate life-threatening condition and there was minimal need for pain management. After removal of both subcorpions and the Fluconazole price in uk muscle infiltration that contained tumors, blood was drawn and the tumors were rapidly excised in 4-5cm increments using a 1.5cm incision. The tumor was cut and skin into small pieces to minimize the tissue necrosis that could potentially occur. The tumor was then placed in a plastic bag containing low-dose of antibiotics (500mcg/ml chlorhexidine gluconate or 250mcg/ml of clavulanic acid).

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Resources to Celebrate Nutrition Month in Your Home Every Day

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Nutrition Month in Canada 

access to nutritious food in Canada a challenge considering that good nutrition

Dietitians of Canada launched Nutrition Month

Public Service Health Care Plan (PSHCP) consultation with a dietitian


Free Nutritional Resources to Eat Healthy at Home Every Day

1. Follow Canada’s Food Guide and Healthy Eating Strategy

Canada’s most recent Food Guide Healthy Eating Strategy 

Resources to Celebrate Nutrition Month in Your Home Every Day - Canada's Food Guide

2. Find a dietitian in your community to learn about nutrition find a dietitian in your community. 

3. Get inspired to cook at home with these nutritious recipes

Resources to Celebrate Nutrition Month in Your Home Every Day Tip: Meal plan and cook at home more


healthy and hearty kale and white bean soup 

4. Follow this sample meal plan for a healthy week at home

Resources to Celebrate Nutrition Month in Your Home Every Day tip: Meal plan ahead and shop for deals


also a great way to avoid unnecessary food waste

5. Make healthy food choices on a budget


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Rescuing good healthy food for Canada’s food charities

In Canada, 6.7 million people rely on food charities Second Harvest

Learn more about Second Harvest and how you can help.

Nutrition: An Underrated Factor in Food Insecurity

Nutrition: An Underrated Factor in Food Insecurity

Food is fuel. What we put into our bodies has a direct impact on our physical and mental health and well-being, our immune systems, mental focus, cognition and ability to learn, energy levels, happiness and ability to handle stress. Good food fuels healthy bodies and minds. 

Canada’s Food Guide suggests that Canadians eat a variety of healthy foods every day. If our plates were a pie chart, ½ would be vegetables and fruit, ¼ proteins, and ¼ whole grains, with a glass of water for a drink.

Easy, Accessible, Affordable: Eating (Un)Healthy Food in Canada -- Canada's Food Guide to follow 2023

                                 Canada’s Food Guide to eating healthy foods daily

Nutrition is Increasingly Out of Reach

Food insecurity is a growing concern in Canada, and it’s safe to say we’re in the midst of a crisis. With sustained inflation in essential food categories like produce, proteins and dairy, we know this problem will get worse and millions more people in Canada will struggle to put food on the table in the future. Nutrition is increasingly out of reach for many people.

This troubling trend in food insecurity has also had a devastating effect on the charitable food sector and the non-profits that support people with food. Second Harvest surveyed more than 1,300 of these organizations — including community food programs, food banks, meal programs and more — in December 2022. What we found is that on top of a whopping 134% increase in demand for their services in 2022, they are anticipating an additional 60% increase for 2023. These organizations reported needing both food and financial support to meet this anticipated demand. Accounting for the entire charitable sector, this equates to a budget shortfall in the billions.

Read more about this research in Second Harvest CEO Lori Nikkel’s Op Ed in the Toronto Star

Second Harvest emphasizes the rescue of healthy perishable foods. In 2022, 86% of the food we rescued and redistributed was perishable and 64% was classified as nutrient-dense.

Some notes on Nutrition

We are bombarded by ads for highly processed food choices with excessive levels of sodium, sugar and saturated fats, and processed meats. While they can seem more affordable than other fresh options, their consumption should be limited in order to maintain a healthy, well-balanced diet. Here’s a deeper look at each. 

Highly processed foods include sugary drinks, chips, fast food meals, baked goods, syrups and jams, ice creams, treats, candy, processed meats, and frozen dinners. They are prepared with excess sodium, sugar, and saturated fats.

  • In 2015, ultra-processed foods and drinks (UPF) contributed 45.7% to the total daily energy of Canadians surveyed —and more than half for children and adolescents.
  • Eating too much UPF is increasingly linked with poor diet habits, weight gain and a higher risk of diet-related chronic disease. 


Too much sodium—or added salt—can cause high blood pressure, which may lead to heart disease and stroke. Most of the sodium we eat comes from highly processed foods, including bakery products, appetizers and entrées, processed meats, cheese, soups, and sauces or condiments.


Sugar is naturally found in fruits, vegetables and dairy products. It is added sugar in products such as fruit juice, sugary drinks, baked goods, frozen treats, candy, chocolate, syrups, jams and condiments that need to be limited. Having too much food and drink with added sugars has been linked to an increased risk of obesity, type 2 diabetes and heart disease. 

Saturated and Trans Fats

Some foods have healthy fats naturally, such as olive, canola, or sunflower oils and avocado. These can help lower your risk of heart disease. Too much saturated and trans fat, however, is not part of a healthy diet. In the mid-90s, the levels of trans fats in Canadian diets were among the highest in the world. Researchers spent the following decades reducing that number through government regulations and educating the public.

  • For example, in 2018, Health Canada banned the use of partially hydrogenated oils in foods, the main source of industrially produced trans fat.
  • Eating too much trans fat increases the risk of heart disease—one of the leading causes of death in Canada.
6 Holiday employee engagement ideas for good causes

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The winter holidays offer an ideal opportunity to re-engage your employees, whether they work remotely or in the

office. It’s a time to acknowledge and celebrate all that your team has overcome and accomplished this past year. But it’s also a challenging time of year for many—including, perhaps, your team members. So, for those of you who are looking for fun and festive, yet meaningful holiday employee engagement ideas, this is for you. Get into the holiday spirit by giving back, volunteering, donating, and supporting good causes as a team.   

Giving back and doing good makes you feel good

When you help someone in need or support a good cause, you’re not just

helping them or the cause. You’re also helping yourself. (And everyone on your team.) 

“When people are altruistic and generous, it creates a response in the brain that taps into positive emotions,” explains Dr. Andrew Newberg, a neuroscientist and research director at the Marcus Institute of Integrative Health. “The brain also produces and releases neurotransmitters and hormones, such as dopamine and oxytocin, that help us feel

happiness and pleasure.”

Doing good makes you feel good. It gives you a sense of purpose, gratitude, happiness, and connectedness—with yourself, your team, and anyone else involved. That good feeling stays with you too. Giving back has also been known to help reduce stress and support better health and wellness. It’s a win-win.

With so much going on in the world, there are unlimited ways to help. Come together as a team this holiday season and decide what causes are most important to

you. Are they social or humanitarian? Environmental? Economic? All of the above? Local? Country-wide? 

Dig in and get creative on engaging your team in festive, fun, and truly meaningful activities this holiday season. Here are some ideas to help get started. 

6 Good causes and employee engagement ideas for this holiday season

7 Good causes and employee engagement ideas for this holiday season

1. Give holiday gifts that support a good cause

It’s the thought behind a gift that truly counts. Last Christmas, I received a gift certificate explaining that I helped protect an Old Growth Forest because the gift-giver donated funds to the charity on my behalf. Both the gift-giver and I loved the idea that we were supporting a meaningful cause, and it helped the organization continue to do their great work for the planet.  

Why not do a Secret Santa where every gift is a small donation to a charity of your choice? For instance, Second Harvest has a Shopify gift catalogue where anyone can provide a meal for Canadians in need. As little as $5 will provide enough food for over ten healthy meals for

Canadians who are struggling with food insecurity this holiday season. 
Give holiday gifts that support a good cause

2. Host a fundraising holiday party and donate the proceeds

For all those who have their hearts set on a staff holiday party, why not add a good-cause element to it? Make it a holiday fundraiser. You could get local businesses to donate items and do a raffle or an auction. Have a donation bucket or a holiday bake sale. Or, you could charge employees a nominal ticket price where all proceeds go to a good cause. 

There are many great ways to fundraise and show your support for non-profits and good causes any time of year. 

3. Make a monetary donation

Funding keeps organizations that fight for good causes afloat. Find your collective favourite cause and/or organization and donate in honour of your team. Your support makes all the difference, especially during the winter holidays, but any day, week, or month of the year. 

Giving this holiday season, after all, helps you and all those you support. 

Donate to help us rescue food and feed Canadians this winter holiday. 

4. Pledge to volunteer as a team for a good cause

Volunteering together as a team is one of the best ways to engage your employees in person around a good cause this holiday season. Once you’ve chosen a good cause you want to support, look into local volunteering opportunities. Many groups look for volunteering opportunities during the holiday season but it’s important to note that volunteers are needed year-round. Consider scheduling a regular commitment to volunteer monthly or quarterly with your team or engaging with non-profits outside of the holiday season. Quite often, non-profits are unable to satisfy all of the requests to volunteer in December, but find themselves short-handed during other times of the year.

Reach out to organize holiday volunteering. Give employees time off to volunteer. Then, host a team get-together afterwards to celebrate. 

Volunteer with Second Harvest to help rescue food waste and feed Canadians.

5. Donate surplus food

If you’re in the Canadian food industry, you can start donating your surplus food. Second Harvest rescues donated surplus food and redistributes it to Canadians in need. , Donating your surplus food helps reduce your businesses’ carbon footprint, as food waste is a huge greenhouse gas contributor. We redistribute it to food charities such as food banks, soup kitchens, churches, community centres, and school programs across Canada that feed people good, healthy meals daily.  

Learn more about donating good, healthy food surplus in Canada with Second Harvest

No matter what industry you work in, you and your team can buy meals for food-insecure families and individuals in Canada through Second Harvest. 

Donate food or buy a meal for someone in need: Winter holiday employee engagement ideas

6. Ask your employer to match employee donations

Employer-matching donations double the impact and when paired with employee teams can significantly increase the support to non-profits, like Second Harvest. This corporate philanthropy approach is a structured way for companies to get behind the good work being done in communities, as well as elevate their corporate social responsibility profile. But most importantly, the gifts or donation go twice as far.

How food businesses can make impactful climate changes for good

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 A business case for reducing food loss and waste (FLW) in North America to help reduce our climate impact. Based on key findings from Second Harvest and the Commission for Environmental Cooperation (CEC), a joint webinar from October 2022

Organizations in the food industry are always working toward reducing food loss and waste (FLW). It’s time to double down on our efforts because current climate crisis and rising food insecurity are urgent issues. 

In Canada, 11.2 million tonnes—$49.46 billion worth—of good food is wasted every year. Globally, more than 8% of greenhouse gas emissions come from FLW. These harmful emissions directly contribute to our current climate crisis. Of the United Nation’s 17 Sustainable Development Goals, goal 12 is to ensure sustainable consumption and production patterns. One of its key targets is 12.3 on global food loss and waste:

By 2030, halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses.

Food loss and waste (FLW) in North America across the supply chain per million tonnes per year.

It’s not just food that we’re wasting—it’s also the finite resources used to make, process, package, transport, sell and buy it. For example:

  1. We could fill 7 Million Olympic-sized swimming pools with the water footprint of FLW in North America every year. 
  2. 41 million cars would have to drive continuously for a year to equal the annual greenhouse gases of FLW in North America. 
  3. 260 million people could be fed every year with lost and wasted food. 

How reducing food loss and waste improves your business’s bottom line

Steps Food Businesses Can Take To Reduce Their Climate Impact

If your factory throws away $5,000 worth of produce every month for various reasons, including spillage, grade issues, market rejection, or trimming during processing, that’s a $60,000 annual loss on your bottom line. It’s also a wasted opportunity. What if that loss could be used in a new product or re-invested into solutions to prevent waste in the first place?

One problem is that a lot of businesses either haven’t or don’t know how to measure food loss and waste. 

Start there and we can better understand the scope of our impact—and make important changes to be more sustainable. As Second Harvest and the CEC say in our joint webinar on FLW

“What gets measured, gets managed.” 

How to measure and manage your business’s food loss and waste

Find your why: What’s motivating your business to change?

Determine why your business wants to measure, prevent and reduce FLW. 

  • Is it economic, environmental, social, or a combination? 
  • Is it because your organization cares about sustainability? 
  • Is it to be competitive or keep up with the times?
  • Does it fit into your mission values and vision—or company culture? 
  • Is it to improve your bottom line and efficiencies?
  • Is it important to your business to lessen your footprint on the climate crisis or to help relieve food insecurity?

Find your purpose(s) and use it (/them) as your driving motivation. 

Steps for businesses to take to reduce food loss and waste to help the climate crisis

Make your business case to tackle FLW for our climate

What if food loss and waste were not just a cost of doing business? What if the environmental, economic and social benefits of preventing and reducing FLW far outweighed the cost to change? 

Here are some facts from our 2022 Wasted Opportunity report to reference: 

  1. 3.2M tonnes of surplus edible food is produced by ambien Canada’s food industry each year
  2. 96% of it is not rescued or redistributed for human consumption
  3. 127,177 Canadian food businesses are potential donors of surplus edible food donors—your food business may be one of them

Updating your business systems to be more sustainable 

The CEC has many great helpful resources to help guide you, including a Business Cost Calculator of FLW. They also have practical guides on how to measure FLW, find the root causes, make system changes and measure impact. Make your business case by calculating the amount and cost of FLW and determining its causes, solutions and benefits for change. To do this, you’ll need to take a close look at the specific causes of FLW in your organization.

CEC table of some causes of food loss and waste along the food supply chain.
Caption: CEC table of some causes of FLW along the food supply chain.

Once you’ve determined the root causes, track them in a daily log. You may find that some reasons for FLW happen regularly or in high volumes and should be prioritized. For example, of the millions of tomatoes that are grown each year in Canada, it is expected that hundreds of thousands won’t make it to market.  

“We live in an environment where food is cheap and plentiful and few people have clomid experienced hunger or food insecurity. Therefore societal attitudes do not support avoiding food waste.” 

—Survey Respondent, Second Harvest’s Report on The Avoidable Crisis of Food Waste

It’s time to get solution-focused. Do it for climate, community and your bottom line. Together, we can make a real impact. 

Learn more about food loss and waste and how your business can measure, manage and reduce it. Register to donate your surplus food.

The Circular Economy and Rethinking Waste in Canada

The Circular Economy and Rethinking Waste in Canada

For the past two decades in Canada, the third week of October has marked Waste Reduction Week. But educating and empowering Canadians to overhaul their consumption habits requires time. That’s why the Circular Innovation Council extended October’s Waste Reduction Week to help Canadians better understand the issues of waste and opportunities to change as we shift toward a circular economy. October is now Canada’s first-ever Circular Economy Month, which includes Waste Reduction Week. 

In honour of Circular Economy Month, we’ll look at what a circular economy is and how it can help us rethink—and renew—our relationship with waste in Canada. 

What is a Circular Economy?

In a traditional linear economy, we produce, consume and then toss our waste into landfills. Or as the Circular Innovation Council puts it, we “take—make—waste.” Waste is the end of the resource’s lifecycle and the cost of doing business. A circular economy, on the other hand, is an entirely different way of thinking about resources and their value.  

You may already know about the 3 R’s of recycling: to reduce, reuse and recycle. These everyday terms are just the tip of the iceberg of what a circular economy is all about. In a circular economy, the 3 R’s mean that we must:

  • Reduce: minimize our use of and need for raw materials and resources 
  • Reuse: maximize the longevity and durability of products 
  • Recycle: increase the quality of raw materials used so that they can be recycled and reused in subsequent forms over and over again

In a circular economy, nothing is wasted or considered waste. Everything has value, even “waste” and (almost) everything can be renewed so that waste is minimized drastically. 

The Pillars of a Circular Economy

As expert educators and innovators on the topic in Canada, the Circular Innovation Council says it best:

“The circular economy is regenerative where everything is valued, resources are more efficiently used, nothing is wasted, and everything is a resource that can be fed back into the beginning of production cycles in a closed-loop system.”   

Let’s unpack that statement before moving on because the council touched on many key points. 

  1. Everything is valued
  2. Resources are more efficiently used
  3. Nothing is wasted
  4. Everything is a resource that can be renewed to close the production cycle loop

Thinking Differently About Waste in a Sustainable Future

If we think about closing the loop on our current linear economy of production, consumption and waste, then waste—our current end product—must be renewed so that it can be consumed again and again. Renewing resources that would otherwise go to waste can be done in many ways. For instance, we could reuse, remanufacture, repurpose, repair, refurbish, redistribute, remake, or recycle them over and over. (Even more R’s!) For this to happen, however, the initial product needs to be designed and made to last in all of its forms.

Caption: The Circular Economy in Practice by the Circular Innovation Council

Why is a Circular Economy Important to Reducing our Waste?

The way that our traditional linear economies take, make and waste resources puts too much pressure on our systems and environment. For instance, 58% of all of the food produced in Canada is lost or wasted. Every year. That is 35.5 million metric tonnes of food loss and waste, which is unsustainable for our land, water and other resource use, communities, economies and public health. Circular economies, on the other hand, have the power to save money and resources. It can also reduce waste and create new opportunities and markets for businesses and individuals. 

In keeping with overhauling Canada’s food systems, Second Harvest’s food rescue helps connect businesses and individuals with surplus food to those organizations in need of food.

We’re on a mission to grow our innovative, efficient food recovery network to fuel people and reduce the environmental impact of avoidable food waste. Surplus of potatoes on a farm, for instance, can be rescued and redistributed to organizations that help feed food-insecure community members across the country. Take, make, rescue, redistribute, share and consume. 

We all have a role to play in making circular economies work. 

Join in and do Your Part to Limit Waste this October

Thanks to Circular Economy Month and Waste Reduction Week, there is a wealth of information at Canadians’ fingertips to explore and learn. Transitioning away from an unsustainable and wasteful economic model takes a collaborative effort on everyone’s part, from governments and businesses to individual consumers.  

Here are some ways you can get involved this October and beyond: