Menja sa

Menja sa va néixer el novembre de 2007, fruit de circumstàncies i d’il·lusions, a través del nostre estimat blog “El blog de Menja sa”. Estimat perquè amb ell va crèixer descobrint amics, lectors i companys de viatge. Això va motivar a transformar aquest projecte en empresa al Novembre de 2009.

Menja sa, és una consultora d’alimentació, nutrició i dietètica on la seva missió rau en transmetre els hàbits saludables a partir del coneixement de Diplomats en Nutrició Humana i Dietètica i mitjançant la consultoria dietètica; tallers de cuina; xerrades nutricionals; formacions o qualsevol dels formats que els mitjans de comunicació ens ofereix en la actualitat (TV; ràdio; mitjans escrits; internet…)

A través de l’oportunitat que ens otorga, iniciem un segon blog “La consulta de Menja sa” amb una secció de consulta on poder respondre tots aquells dubtes que puguin sorgir.

Esperem que us agradi!

Equip de Menja sa

Més informació:

Anar al Web de Menja sa
Anar al blog de Menja sa


  • Francisco

    27/11/2010 - 11:26

    hola, perdona abans penso que he fet una cosa malament he publicat una pregunta del rovell de l’ou a un lloc que no anava.. i que no tenia res a veure. on he d’escriure per er les meves consultes?? aquí..??

  • Francisco

    27/11/2010 - 11:33

    Hola m’agradaria saber la part beneficiossa del rovell de l’ou i la part menys beneficiosa del rovell i si és aconsellable per a persones que volen aprimar-se o persones que tenen hipercolesterolemia.
    Moltes gràcies

  • Rosa Maria

    29/11/2010 - 11:38

    Hola Francisco! No t’amoïnis per “on” deixes els comentaris, perquè de fet es tracta de que sorgeixin noves consultes a partir de temes publicats. O fins i tot de temes que no tenen res a veure. Però tan li fa si preguntes per l’ou, com és el cas, en un post on parlem, per exemple, de carn o d’alimentació mediterrània. T’agraïm molt la teva participació i amb molt de gust respondrem a la teva consulta.
    Per cert, una altra manera de fer-nos arribar una consulta és a través del correu

  • Sara Maria

    01/12/2010 - 19:32

    Una pregunta sobre els diferents tipus de sal que podem trobar a la botiga. Sal amb iode, sal marina, sal amb iode i fluor… Tot i sabent que millor fer-ne servir poca, amb mesura, quina sal recomanaries per tenir al costat del foc?

  • Xavier

    03/12/2010 - 21:32

    Hola Sara Maria!

    Com va tot? Si et sembla bé et contestarem en un dels propers posts que tenim pensats de fer sobre el que ens comentes.

    La veritat és que els vostres dubtes en ajuden a tocar temes que puguin ser d’interès general i ens agrada molt!!!

    Una abraçada!

  • Ce

    10/08/2011 - 12:53

    Hola, sóc la Mercè!
    Creus que és possible que presentis una intolerància al balt i que tinguis problemes digestius si menges productes que en porten i en canvi puguis menjar productes elabortas amb espelta o kamut i no et resulti indigest? Tinc entès que també són un tipus de blat.
    Cal pensar que no sóc cel·l’iaca perquè una analítica ho va descartar però ara, des de que he deixat de menjar productes amb blat, quan en menjo, ni que sigui una mica de res, em produeix pesadesa d’estómac una bona colla d’hores, fins que la digereixo.
    Ja ho he consultat amb el metge de capçalera i fins i tot he anat a un digestòleg però no hem aclarit res.

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