Megan Fox is opening up about her experiences with plastic surgery. The 37-year-old Transformers actress recently appeared on a podcast, where she candidly talked about the procedures she has undergone and those she refuses to consider.
Megan Fox is clarifying the cosmetic surgeries she has undergone and those she hasn’t, a move experts commend as setting a positive example.
«I’m just going to go through all the things that I’ve done, because I feel like there’s this stigma, and I’m not going to win,» Fox stated, acknowledging the scrutiny her body faces online from other women. «However, I’m hoping it sets some people free.»
Experts have emphasized the importance of transparency regarding celebrities’ cosmetic procedures. By openly discussing the alterations they’ve made to their bodies, celebrities can play a vital role in combating unrealistic beauty standards and promoting a healthier perspective on body image for their fans.
Megan disclosed that she underwent her initial breast surgery at «21 or 22,» between the first and second Transformers films, opting for a conservative approach. She later mentioned having them «re-done» after finishing breastfeeding her children.
Recently, she underwent a third breast surgery to replace her implants due to rippling. Megan revealed that her latest implants are sized at 32D.
EAST NEWS, © meganfox / Instagram
Megan also clarified the cosmetic procedures she has not undergone, «I’ve never had a facelift of any kind.» She informed, «No mid-facelift, no lateral brow lift. Although I would like one…and no regular brow lift.»
She further mentioned her avoidance of thread lifts, stating she doesn’t believe in their efficacy and fears they might interfere if she opts for a facelift in the future.
Additionally, she disclosed never having buccal fat removed, asserting, «I’ll never have any fat removed… I will only ever put fat in, I will never take fat out—which leads me to, I’ve never had any liposuction or body contouring or anything like that.»
Regarding her nose, Megan revealed that she had it done «in her early 20s,» despite being accused of having «six, seven, eight rhinoplasty surgeries».
While she has undergone several plastic surgeries, Megan admitted she doesn’t enjoy going under the knife, particularly due to the anesthesia.
«I don’t like surgery. My body does not react well to general anesthesia, and so when I go to have a surgery, it’s a very big deal… I’m very afraid of dying under general anesthesia. I don’t take surgery lightly. And therefore I have not had many of them,» she added.
A recent viral photo of Megan Fox has ignited controversy, with numerous comments focusing on her seemingly «unrecognizable» appearance. The image has sparked heated online debates, with some individuals expressing disbelief that it was actually her.
Why Purslane?
Have you ever used purslane in a recipe? It may surprise you to hear that this frequently disregarded plant—which is occasionally seen as a weed—is actually a nutritional powerhouse and can be quite pleasant. I was first introduced to this adaptable item by my Turkish neighbors, who also showed me how to use it to make a dish that surpasses the flavor of meat. Allow me to explain to you how to enjoy this tasty and healthful plant at home.
Omega-3 fatty acids, vitamins A, C, and E, and minerals like calcium, magnesium, and potassium are all abundant in purslane. It’s a lovely complement to many recipes because it’s not only healthy but also has a crisp texture and a somewhat acidic, lemony flavor. The best thing about it is that it grows really easily and is frequently found in markets and gardens.
You’ll need the following to make a tasty purslane meal with Turkish influences:
Two cups of young purslane leaves with delicate stalks
One large onion, diced finely
two minced garlic cloves
two medium-sized sliced tomatoes
One-third cup olive oil
One tsp of paprika
To taste, add salt and pepper.
Juice from lemons (optional)
To prepare the purslane, start by giving it a good rinse to get rid of any grit or debris. Take off any tough stems, leaving the fragile stems and leaves alone.
Sauté the Garlic and Onion: Heat the olive oil in a big skillet over medium heat. Add the minced garlic and diced onion, and sauté them until aromatic and tender.
Add the Tomatoes: Cook the diced tomatoes for about 5 to 7 minutes, or until they begin to break down and produce a sauce.
Cook the Purslane: Add the purslane to the skillet along with the tomato mixture, making sure to fully combine. Add the pepper, salt, and paprika. Cook everything until the purslane is soft but still somewhat crunchy, about 5 minutes.
Finish with Lemon Juice: Right before serving, drizzle a little lemon juice over the dish to add even more flavor.
This is such a versatile dish made with purslane. It goes well warm as a side dish or cold as a component of a cool salad. It tastes well on its own with a slice of crusty bread or as an accompaniment to fish or grilled meats.
A tasty and healthy addition to any dish is purslane. Its distinct flavor may compete with even the tastiest meats. This easy and tasty meal with Turkish influences is a great way to incorporate this amazing plant into your diet. Try it and savor the delicious flavors and health advantages of purslane!
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