Give me a few seconds and I’ll give you 1 good reason for being vegetarian.
While fish can serve as the major dietary way to obtain the long-chain omega-3s eicosapentaenoic acid and docosahexaenoic acid, which have been shown to be essential 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 check the mood of vegetarians who never eat fish with the mood of healthy omnivorous adults.
A 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 also 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 associated with the mean intakes of eicosapentaenoic acid, docosahexaenoic acid and arachidonic acid , and inversely in connection 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 may generally be healthier and happier.
If you want to try it out, here is a good example of vegetarian recipe according to Italian cuisine
Italian Spaghetti with Zucchini
Ingredients:
* 17 oz. Spaghetti
* 24 oz. Of thin sliced zucchini
* 1 / 2 cup 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 heat and stir often to complete their cooking. They need to 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 have no fat. But they are an excellent source of potassium, e vitamin, vitamin c, folate, lutein and zeaxanthin.
These types of 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 standpoint, zucchini have laxative, refreshing, anti-inflammatory, diuretic and detoxifying action.
About the writer – Louise Infante writes for the vegetarian diet menu blog , her personal hobby blog dedicated to vegetarian cooking tips to help people live better.
About The Author:
Hi, I’m Louise and I write vegetarianmenu.net to help you get all information you need to raise awareness on healthy eating habits and its associated benefits to support those living with diseases on a daily basis.
I live in Louisiana, born in ‘85 and I’m an dental assistant. I started vegetarianmenu.net in 2009 to help other people like me understand how to provide objective and credible information on healthy eating.
Prior to getting married, I spent over 2 years as a teacher, corporate trainer and workshop leader. To contact me, please email at info [at] vegetarianmenu.net
Thank you!
Louise
