Written by: Louise Infante
Give me 5 seconds and I’ll provide you 1 great reason for being vegetarian.
While fish can serve as the most important dietary supply of the long-chain omega-3s eicosapentaenoic acid and docosahexaenoic acid, that have been shown to be important in supporting brain health, low intake of eicosapentaenoic acid and docosahexaenoic acid in vegetarians doesn’t adversely affect mood, according to a new study (Nutr J. 2010;9:26. DOI:10.1186/1475-2891-9-26).
A research team from Arizona State University conducted a cross-sectional study to compare the mood of vegetarians who never eat fish with the mood of healthy omnivorous adults.
An overall total of 138 healthy Seventh Day Adventist adults residing in Arizona and California (64 vegetarians and 79 non-vegetarians) were enrolled in the study and completed a health history questionnaire, food frequency questionnaire and 2 psychometric tests, the Depression Anxiety Stress Scale and the Profile of Mood States..
Vegetarians had significantly lower mean intakes of eicosapentaenoic acid, docosahexaenoic acid and also the omega-6 arachidonic acid; they had higher intakes of the omega-3 alpha-linolenic acid and the omega-6 linoleic acid.
“Seed oils are the richest sources of α-linolenic acid, notably those of rapeseed (canola), soybeans, walnuts, flaxseed (Linseed oil), clary sage seeds, perilla, chia, and hemp.”
However, the vegetarians also reported even less negative emotion than omnivores in both psychometric tests. Mean total psychometric scores were positively linked to the mean intakes of eicosapentaenoic acid, docosahexaenoic acid and arachidonic acid , and inversely associated with alpha-linolenic acid and linolenic acid intake.
The study team noted there is also the chance that vegetarians may make smarter dietary choices and could generally be healthier and happier.
If you would like to give it a try, here is a good example of vegetarian recipe based on Italian cuisine
Italian Spaghetti with Zucchini
Ingredients:
* 17 oz. Spaghetti
* 24 oz. Of thin sliced zucchini
* A half cup of walnuts oil
* Some basil leaves
* 2 tablespoons of yeast flakes
* Salt and pepper
In a large skillet heat the oil and when hot, add garlic and zucchini. Raise the heat and stir often to complete their cooking. They should be golden and crispy outside and tender inside. Cook the pasta, drain and sauté in pan with zucchini, basil and yeast. Serve immediately.
Zucchini contain fewer calories and possess no fat. But they are an excellent source of potassium, e vitamin, ascorbic acid, folate, lutein and zeaxanthin.
Many of these nutrients are very sensitive to heat and to enjoy their benefits you need to find a quick method to cook or even eat raw in salads.
From the therapeutic point of view, zucchini have laxative, refreshing, anti-inflammatory, diuretic and detoxifying action.
About the writer - Louise Infante writes for the sample vegetarian menu blog , her personal hobby blog focused on vegetarian food preparation tips to help individuals live better.
Tags: Vegetarian Reason
