Give me five minutes and I’ll provide you 1 good reason to become vegetarian.
While fish serves as the key dietary way to obtain the long-chain omega-3s eicosapentaenoic acid and docosahexaenoic acid, that have been shown to be crucial in supporting brain health, low intake of eicosapentaenoic acid and docosahexaenoic acid in vegetarians does not adversely affect mood, based on a new research (Nutr J. 2010;9:26. DOI:10.1186/1475-2891-9-26).
A research team from Arizona State University conducted a cross-sectional study that compares 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 also the Profile of Mood States..
Vegetarians had significantly lower mean intakes of eicosapentaenoic acid, docosahexaenoic acid and 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 ?-linolenic acid, notably those of rapeseed (canola), soybeans, walnuts, flaxseed (Linseed oil), clary sage seeds, perilla, chia, and hemp.”
However, the vegetarians also reported considerably 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 related to alpha-linolenic acid and linolenic acid intake.
The research team noted there is also the chance that vegetarians may make better dietary choices and could generally be healthier and happier.
If you’d like to give it a try, here is an example of vegetarian recipe according to Italian cuisine
Italian Spaghetti with Zucchini
* 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 skillet or frying pan heat the oil and when hot, add garlic and zucchini. Raise the heat and stir often to finish 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 a good source of potassium, vitamin e, vitamin c, folate, lutein and zeaxanthin.
Many of these nutrients are extremely sensitive to heat and to enjoy their full benefits you need to find a quick way 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 weekly menu blog, her personal hobby blog dedicated to vegetarian food preparation tips to help people live better.