Guest Post- The Perfect Reason to become Vegetarian
Give me five mins and I’ll give you 1 perfect reason to become vegetarian.
While fish may serve as the key 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 won’t adversely affect mood, based on a new study (Nutr J. 2010;9:26. DOI:10.1186/1475-2891-9-26).
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.
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 a couple 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 considerably less negative emotion than omnivores in both psychometric tests. Mean total psychometric scores were positively linked to the mean intakes of eicosapentaenoic acid, docosahexaenoic acid and arachidonic acid , and inversely in connection with alpha-linolenic acid and linolenic acid intake.
The research team noted there is also the chance that vegetarians may make better dietary choices and may generally be healthier and happier.
If you want to give it a try, this 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 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 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 also have 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 benefits you need to 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 Guest Author – Louise Infante writes for the www.vegetarianmenu.net a vegetarian daily menu blog , her personal hobby blog dedicated to vegetarian food preparation tips to help people live better.
