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A 47-year-old woman who has struggled with severe anorexia for decades has made the decision to die. Soon, she will be able to under Canadian law. Lisa Pauli from Toronto, Canada, recently opened up about her debilitating eating disorder in an interview with Reuters. Two years ago, Canada expanded its requirements for medically assisted death to allow incurable conditions of mental illness. The new mental health criteria for legalised assisted death goes into effect in March 2024. Speaking to Reuters, Pauli admitted that she’s had a “warped relationship” with her body since she was eight years old. She currently weighs 92 pounds, can sometimes go days without eating solid food, and is even too weak to carry groceries home without stopping to rest. The country first legalised medical assistance in dying (MAID) for people with terminal illnesses in 2016. In 2021, the law was expanded to include people with incurable conditions, such as mental illness. The legal changes will soon make Canada one of the only countries in the world to allow those who are not in the end stages of a terminal illness to opt to end their lives. The 47-year-old told Reuters that every day for her is “hell,” adding: “I’m so tired. I’m done. I’ve tried everything. I feel like I’ve lived my life.” She explained that she has tried various treatments and has been hospitalised twice for her anorexia, until her psychiatrist Justine Dembo first raised the idea of assisted death in April 2021. Dembo, who served on an expert panel on assisted death and assesses people for MAID, said she treats it as “a last resort” and tries to determine whether patients have received all available medical and social support available. However, Pauli maintained that she plans to apply for MAID once she is eligible next year. The topic of medical assistance in dying has sparked much criticism amongst disability rights and religious advocates, who say that the planned changes will bring additional risks of people opting for MAID because they are unable to access social services, according to Reuters. Just last month, a quadriplegic woman from Ontario claimed that it would be faster for her to pursue a medically assisted death than it would for her to wait for Canada to provide disability support services. The woman, Rose Finlay, said in a video shared on social media that she can access Canada’s MAID program after a 90-day eligibility assessment, but that accessing disability services could take up to eight months. Finlay applied for the Ontario Disability Support Program, but realised she would have to wait for at least half a year before she would even have her application approved. Even with ODSP support money, she said she would be living in a “forced poverty” as the most the program pays out is $1,228 a month for all living expenses. She then explored MAID, even though she does not want to die. “It’s not what I want,” Finlay told CBC. “But if I don’t receive the support that I need, the outcome is the same. If I get to a point where I am really sick and basically terminally ill anyways, I would like to have other options.” Meanwhile, proponents of assisted death argue that it is an issue of personal autonomy. In 2021, just over 10,000 people died through medically assisted death – about three per cent of deaths in Canada that year – while more than 30,000 people have died with medical assistance in Canada since 2016, per Reuters. There are other requirements to be considered eligible for MAID, such as a written application and assessments from two independent medical practitioners. It is also only available to people covered by a Canadian healthcare program. Medical assistance in dying is legal in several other countries, including New Zealand, Switzerland, Portugal, Spain, Australia, and the Netherlands. In the US, assisted death is legal in 10 states and Washington, DC for patients suffering terminal illness who have less than six months to live. Read More Disabled woman claims Canada is forcing her to die by assisted suicide: ‘It’s not what I want’ A TikTok model made viral videos of her grandmother’s choice to die. Here’s why Assisted dying law changes ‘matter for MPs but Government will not stand in way’ Coleen Nolan becomes fourth sister in her family to be diagnosed with cancer These are the phrases working mums want to stop hearing – survey Montana Brown opens up about struggle to conceive before son’s birth

First, they came for our energy bills. Now, they’re waging war on our beloved fish and chips. When will the tyranny end? Probably not any time soon and certainly not in Padstow, where Rick Stein has decided to add a £2 surcharge for extras like gravy, curry sauce and aioli at his fish and chippy. Apparently even celebrity can’t protect you from “food inflation, energy costs and rising wages”. Naturally, all hell broke loose among Padstow punters, who were outraged at the additional cost to their already £20 order. “I’ve always felt that there’s something of the night about him,” one decried. “Let’s boycott it,” exclaimed another. Let me add an unpopular opinion to the opprobrium. Back off, penny pinchers. Ketchup doesn’t come for free just because you decided to dine at Stein’s. It’s a product like any other, and it comes with a price. Why should Stein, or any other restaurant, have to pay it? As a restaurant critic, I’m aware that dinner is getting quite dear. But my advice for anyone complaining about prices is: have some perspective. My initial thoughts on hearing the news from Padstow were twofold. Firstly, if you don’t want to pay upwards of £20 for fish and chips, why don’t you just… go somewhere else? Stein’s is hardly the only joint in town. It’s also not the highest rated so if you are splashing the cash, splash it elsewhere. Secondly, what do people expect? Prices are going up in every aspect of our lives. Restauranteurs aren’t immune to that – they face exactly the same problems we do, if not more. The only thing alarming about the news is that even a brand as big as Rick Stein’s is struggling to survive. For a sachet of Heinz mayonnaise, sure, Stein should probably suck it up (though I imagine that, too, costs more these days). But is it so far-fetched to charge for condiments that are made in house, on the day, with quality ingredients, by trained chefs? Yes, Stein could just plonk it onto his already extortionate prices (£16.95 for cod and chips? You must be joking), but I imagine you might have a thing or two to say about that as well. At least he’s giving you the choice of paying for condiments at all. If you replicated the recipe at home, I’d be surprised if you could get the ingredients for under £2 in the supermarket. That perspective should extend to the impact our changing climate has had on fishing. We’re catching far fewer fish, which has driven up the price of a catch by 11 per cent in the last year. Politics also plays a role, where tariffs on Russia, which previously supplied 40 per cent of white fish in the UK, have forced fishermen to cast their nets elsewhere. The cost of vegetable oil has also gone up by 80p per litre. Given the fish and chip industry uses somewhere in the region 100,000 tons of the stuff, that’s an enormous cost for restaurants to shoulder. Even potatoes are heading upwards of £400 per ton due to increased fertiliser costs and the impact of last year’s hot summer. Then there’s the energy crisis – businesses don’t enjoy a price cap. You can see what I’m getting at. It’s a perfect storm. While arguments that a business as big as Stein’s should be able to absorb the costs somewhere in the empire are totally fair, the news reflects the struggle of all restaurants to reconcile spiralling costs with diner expectations. Earlier this year, Mandy Yin, owner of London laksa bar Sambal Shiok, responded to complaints from diners that prices were too high with a detailed breakdown of how much it costs to produce a single dish. From a portion of their £13 fried chicken, the business only makes 30p. This whole debacle also reminds me of a conversation I had recently with Charlie Bigham, a household name mainly for his boujie “ready meals” (he despises the term). When I asked him to justify why his fish pie now costs around £10 for two people, he gave me the usual spiel about rising costs etcetera, then asked: but why are we so obsessed with paying less and less for food? If we care about the quality of the produce, the impact on the environment and fair pay for the people that work in the industry, shouldn’t we be prepared to pay a bit more? For those lucky enough to be in the contingent that can afford fish and chips, £2 curry sauce might not be the hill to die on. Don’t get me wrong: I think it’s outrageous. But I don’t blame the restaurants. Next time you’re in Padstow, a little understanding, perspective and kindness would go a long way. Read More London’s best new restaurants: From Spanish-Welsh fusion at Mountain to British kitsch at 20 Berkeley The dish that defines me: Michele Pascarella’s Neapolitan ragu Is bottomless prosecco going to be killed off by climate change?

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