Give me 5 minutes and I’ll provide you 1 fantastic reason for being vegetarian.

While fish may serve as the most important dietary supply of the long-chain omega-3s eicosapentaenoic acid and docosahexaenoic acid, which has been shown to be important in supporting brain health, low intake of eicosapentaenoic acid and docosahexaenoic acid in vegetarians will not adversely affect mood, as stated by 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 match 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 living 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 a couple 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 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 even less negative emotion than omnivores in both psychometric tests. Mean total psychometric scores were positively related to the mean intakes of eicosapentaenoic acid, docosahexaenoic acid and arachidonic acid , and inversely associated with alpha-linolenic acid and linolenic acid intake.

The research team noted there is also the possibility that vegetarians may make smarter dietary choices and may generally be healthier and happier.

If you’d like to give it a try, the following is an example of vegetarian recipe based on Italian cuisine

Italian Spaghetti with Zucchini

Ingredients:
* 17 oz. Spaghetti
* 24 oz. Of thin sliced zucchini
* 1 / 2 cup walnuts oil
* A few 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 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 also have no fat. But they are a good source of potassium, e vitamin, vitamin c, folate, lutein and zeaxanthin.

Many of these nutrients are very sensitive to heat and to enjoy their benefits you should look for a quick solution to cook or even eat raw in salads.

From the therapeutic perspective, zucchini have laxative, refreshing, anti-inflammatory, diuretic and detoxifying action.

About the writer – Louise Infante writes for the vegetarian daily menu blog , her personal hobby blog focused entirely on vegetarian cooking tips to help people live better.

Related Posts