Vegetarians may make smarter dietary choices and could generally be healthier and happier. Give me some minutes and I’ll give you one very good reason to become vegetarian.
By: Louise Infante
While fish can serve as the most important dietary supply of 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, based on a new study.
A study 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.
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 two 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 Î±-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 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 chance that vegetarians may make smarter dietary choices and could generally be healthier and happier.
If you would like to try it out, the following is an example of vegetarian recipe according to Italian cuisine:
Italian Spaghetti with Zucchini
* 17 oz. Spaghetti
* 24 oz. Of thin sliced zucchini
* A half cup of walnut 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 need to be golden and crispy outside and tender inside. Cook the pasta, drain and sautÃ© in pan with zucchini, basil and yeast. Serve immediately.
Zucchini contain fewer calories and possess no fat. However they are an excellent source of potassium, vitamin e, ascorbic acid, folate, lutein and zeaxanthin.
These types of nutrients are extremely sensitive to heat and to enjoy their benefits you should find a quick way 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 Author:
Louise Infante writes for the vegetarian menu blog , her personal hobby blog dedicated to vegetarian cooking tips to help individuals live better.
Photo: Happy Sleepy