Celine Dion is giving fans an honest look at her life with stiff person syndrome.
In a new documentary, the famous singer experiences a scary medical crisis during a physical therapy session, and it’s all caught on camera.
In 2022, Dion revealed she had been diagnosed with stiff person syndrome. In the documentary, “I Am: Celine Dion,” she shares that she had been dealing with symptoms of this rare, progressive neurological disorder for 17 years.
“I need my instrument. And my instrument was not working. So we started to elevate the medicine,” Dion, 56, said after struggling to hit certain notes during her 2018 and 2019 tours.
Though she completed her 2018 tour, Dion had to postpone several dates from her 2019 tour due to the “common cold” before the pandemic shut it down.
Her tour resumed in 2022, but she had to keep canceling and rescheduling shows. It wasn’t until she announced her diagnosis that she officially canceled the rest of her appearances.
“I can’t lie anymore,” Dion says in the documentary. “From a sinus infection to an ear infection to whatever. Sometimes I would point my microphone toward the audience, and I would make them sing it. There are moments where I cheated and I tapped on the microphone like it was the microphone’s fault.”
LONDON, ENGLAND – JULY 05: Celine Dion performs live at Barclaycard Presents British Summer Time Hyde Park at Hyde Park on July 05, 2019 in London, England. (Photo by Samir Hussein/Redferns)
In the documentary, there’s a part where Dion shows a very personal moment. She’s lying on a massage table doing exercises for her physical therapy when her foot suddenly starts to cramp. Soon after, her whole body tightens up and she can’t move or talk to the people around her.
The camera keeps recording as another person from her medical team rushes in with a nasal spray called benzodiazepine. They give it to Dion, who’s in so much pain that she’s crying, even though she can’t move. It’s really hard to watch this part of the video.
Once the spasms have subsided – they typically last anywhere from 30 minutes to an hour – Dion is able to sit up and speak.
“Every time something like this happens, it makes me feel so embarrassed,” she says. “I don’t know how to express it, you know, to not have control over yourself.”
Her physical therapist speculates the attack was brought on by being “overstimulated” from an earlier singing session.
“If I can’t get stimulated by what I love, then I’m going to go on stage, and you’re going to put the pulse oximeter on me and turn me on my back?” she wonders.
Dion hopes that one day soon she’ll be able to return to the stage.
Pay attention to this date from now on. It’s not an ordinary expiration date. After working for years and years in grocery stores, I see that most people just randomly buy eggs without really noticing this detail
For me and I’m sure many other egg lovers, there’s a certain satisfaction in cracking an egg. Eggs are always on my menu, whether I’m making a simple fried rice dish for dinner or a fluffy omelet for morning. I usually purchase them from the store, packed in those familiar boxes, but sometimes I acquire them at the farmer’s market. As time went on, I came to understand that cracking the codes on these boxes is a necessity rather than just an interest.
Have you ever wondered what the numbers on an egg carton meant when you looked at them? Even though those numbers appear to be some sort of code, once you know what they stand for, they are quite simple to comprehend. So, let me to clarify, shall we?The Julian Date is the birthday of your egg.First, there is the three-digit code, which appears to be made up of a random assortment of digits. The Julian date is a reference to the precise day of the year that the eggs were packaged. There are 365 days in a Julian calendar. For example, the code 001 indicates that the eggs were graded on January 1st if you observe it on the carton. A 365 code denotes December 31st. Seems very straightforward, doesn’t it?I can still clearly remember my initial experience with this. As I was examining an egg carton in my kitchen, I had the impression of Sherlock Holmes cracking a case. “Well, these eggs date back to March 15th,” I mused to myself, feeling somewhat smug. It’s similar like having the password to a select group of ardent egg enthusiasts.The Source of Your Eggs: The Packaging Plant CodeYou might see a code next to the Julian date that starts with the letter “P.” This is the plant code, and it tells you where the eggs were processed. In the event that eggs are recalled, this information is quite helpful. Knowing the plant code can help you determine whether the recall applies to your particular carton. It is a minor detail, but it makes a big difference in guaranteeing the safety of the eggs you eat.Why This Is Important. I know you’re probably wondering why any of this matters. What use does it serve to know the plant code and the Julian date? Alright, let me clarify this for you.Due to salmonella infection, there was a massive egg recall a few years ago. I had bought a few cartons from the supermarket, so I can remember it like it was yesterday. I wondered if the eggs in my refrigerator were among those being recalled, and I started to panic. But then I recalled the Julian date and the plant code. When I looked around and saw they were safe, I sighed with relief.
Eggs Lose Their Freshness and Expiration Over Time
The way the eggs are handled to ensure freshness is another crucial aspect of these standards. As long as they are stored properly, eggs can be consumed up to 30 days after the date they were packaged. This is where the Julian date comes in handy.After I come home from the supermarket, I’ve developed the habit of looking up the Julian date. It resembles a little ceremony. I take note of the date, conduct a quick arithmetic calculation, and keep track of when to use them up. It’s an easy way to make sure I always have fresh eggs, which makes a big difference in the dish’s flavor.Safety and Quality: More Than Just DatesTo ensure that you receive the tastiest eggs, there’s more to it than just knowing the Julian date and plant code. If you’re looking for anything specific, you may also search for additional markings on the carton, such the USDA grade shield and the terms “pastured” or “organic.”The fact that eggs with the USDA grade mark have undergone quality inspection and meet specific requirements is another benefit of purchasing them. The best eggs, grade AA, have solid yolks and thick whites, making them ideal for poaching or frying. Even though Grade A eggs are marginally less solid than Grade AA eggs, they are still excellent for baking and cooking.
Pastured and Organic EggsIf you enjoy eggs from hens that are allowed to roam freely, you might want to search for phrases like “pastured” or “organic.” Chickens that are fed organic feed and do not receive antibiotics are the source of organic eggs. Eggs without cages are produced by hens that are free to roam around and consume real food, which enhances the flavor of the eggs.Allow me to explain how, for me, all of this information came to be. During a Saturday morning, I made an omelet. I reached for the egg carton, saw the Julian date printed on it, and was relieved to see that the eggs had only been packed a week before. They were flawless and fresh. I broke off a few and placed them in a bowl; their rich, orange yolks suggested that they were fresh.I continued whisking the mixture after adding some milk, salt, and freshly ground pepper. I cracked the eggs into the skillet after melting a dollop of butter and allowing it to froth. After the omelet rose beautifully, I folded it and topped it with the cheese and sautéed mushrooms. Because the eggs were so fresh, I’m confident that the omelet turned out to be the greatest I’d made in a long time.
Try to decipher the codes the next time you are holding an egg carton. Knowing the Julian date and the plant code is more than just information; it is a guarantee of the quality and safety of the eggs you eat. You may improve your egg talents by knowing what those numbers represent, whether you’re scrambling eggs in the morning or baking a cake in the evening.As it turns out, it’s a fun but tiny part of the culinary experience. Who wouldn’t want to have breakfast and learn something new?
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