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Publishing date: Feb 18, 2021  â¢Â March 3, 2021  â¢Â 14 minute read Douglas College employees, who started as international students at the school, take a break at the campus. Photo by SUPPLIED
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BCâs Top Employers for 2021 (employee count refers to full-time staff):
Amazon Canada, Vancouver. Online marketplaces; 19,182 employees. Increased hourly pay rates by $2 per hour and doubled regular hourly overtime pay rates during the pandemic.
Aquatic Informatics Inc., Vancouver. Computer software; 74 employees. All employees receive an additional five days off for their fifth and tenth anniversaries with the company.
Arrow Transportation Systems Inc., Vancouver. Transportation, shipping and logistics; 1,034 employees. Helps employees save for the future with defined benefit or defined contribution pension plans, depending on their group.
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The connection between post-traumatic stress disorder and nutrition
Written by Robby Berman on February 9, 2021 Fact checked by Hannah Flynn, MS
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People who eat two or more sources of fiber daily are less likely to have post-traumatic stress disorder (PTSD) than those who eat less fiber.
There is a correlation between eating chocolate and a higher incidence of PTSD.
PTSD is more common among people living in poverty and among women.
People who are migrants and not white are 50% more likely to have PTSD than white Canadians.
A new analysis of data from the Canadian Longitudinal Study on Aging (CLSA) finds statistical associations between various health factors and PTSD.
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A study of factors associated with Post-Traumatic Stress Disorder (PTSD) has led to a number of novel findings linking nutrition to experiences of PTSD. Notable among them is the discovery that Canadians, between the ages of 45 and 85, were less likely to exhibit PTSD if they consumed an average of two to three fiber sources daily. It is possible that optimal levels of dietary fiber have some type of mental health-related protective effect, says Karen Davison, Director of the Nutrition Informatics Research Group and Health Science Program Faculty Member at Kwantlen Polytechnic University. This may be due to the communication network that connects the gut and brain via short chain fatty acids (SCFAs), which are metabolic byproducts of bacterial fermentation made by microbes in the human gut.
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