15 de julio de 2019 notifications
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Blogger dice que su dieta vegana le causó menopausia temprana

De vuelta a comer carne

EL SIGLO DE TORREÓN
martes 04 de junio 2019, actualizada 11:15 am

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Virpi Mikkonen de 38 años es una blogger finlandesa vegana que ha ganado seguidores por su dieta y libros de cocina que promueven el no comer carne, sin embargo, esta mujer que vivía sin consumir gluten, carne, azúcar procesada y lácteos ahora ha cambiado de nuevo su alimentación pues dice que ser vegana le causó una menopausia temprana.

Sufría de olas de calor y pausas en su periodo menstrual, pero fue hasta que le salió una erupción en la cara que buscó ayuda de un especialista en medicina china, quien le dijo a Virpi que debía dejar de comer tanta comida cruda y comenzar a comer carne, reporta el New York Post.

“No funciona para todos. No me funcionó. El problema era no ser vegano, per se, era la dieta vegana y mi estilo de vida estresante", dice ella al Daily Mail.

Añade que ahora incluye omelettes, albóndigas, pollo, verduras y caldo de carne en su dieta, aunque aún sólo bebe leche de avena y evita el gluten, el almidón y el azúcar refinada.

"Tal vez si hubiera tenido un estilo de vida súper relajado en algún lugar de Hawái, no habría tenido ningún problema en ser vegano. Pero en esta vida que estoy viviendo, la dieta no me funcionó y eso está totalmente bien", agrega Virpi.

DA.

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Una publicación compartida por VANELJA | Healthy Comfort Food (@vanelja) el

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Fresh new week with fresh snacks. Recipe for my Sunshine Spread below. ⤵︎ Make a big batch, store in the fridge and spread some sun vibes to your breads during the week. Enjoy! #vanelja Vanelja’s Sunshine Spread 1 ¼ cup chickpeas (cooked or canned) 1/3 cup sundried tomatoes, cut to pieces 1/4 cup cashew nuts, soaked min 30 mins 1 garlic clove juices from half a lemon 2 tbsp olive oil 5 fresh basil leaves tiny pinch of sea salt ground black pepper 5-8 tbsp fresh water Place the chickpeas and sundried tomatoes into blender. Add also the soaked & rinsed cashews and rest of the ingredients and blend until nice and smooth spread. Add more water, if needed so that you get a good consistency. Taste and add some seasoning, if you like. Store in the fridge in a sealed jar and use within a week. Serve for example with a toast spread with avocado and fresh herbs.

Una publicación compartida por VANELJA | Healthy Comfort Food (@vanelja) el

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