1 Good Reason To Be A Vegetarian

by Louise Infante
the vegetarian menu blog

Give me 5 minutes and I’ll give you 1 perfect reason for being vegetarian.

While fish serves as the key dietary source of the long-chain omega-3s eicosapentaenoic acid and docosahexaenoic acid (these have been shown to be important in supporting brain health), low intake of eicosapentaenoic acid and docosahexaenoic acid in vegetarians will not adversely affect mood, according to 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 to match 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 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 significantly 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 study team noted there is also the chance that vegetarians may make smarter dietary choices and could generally be healthier and happier.

If you'd like to try it out, 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.
• 1 / 2 cup walnut oil.
• Some basil leaves.
• 2 tablespoons of yeast flakes.
• Salt and pepper.

In a large skillet, heat the oil. 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, then drain it. Wauté 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, vitamin c, folate, lutein and zeaxanthin.

These types of nutrients are extremely sensitive to heat and to enjoy their full benefits you need to find a quick solution to cook or even eat raw in salads.

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

About the writer - Louise Infante writes for the vegetarian menu blog , her personal hobby blog related to vegetarian food preparation tips to help individuals live better.