Vegetarian Mood Foods by Louise Infante

Give me some seconds and I’ll provide you 1 good reason to become vegetarian.

While fish can serve as the main dietary way to obtain 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 won't 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 check the mood of vegetarians who never eat fish with the mood of healthy omnivorous adults.
 
A 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 2 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 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 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 related to 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 want to give it a try, this is a good example of vegetarian recipe based on Italian cuisine
 

Recipe: Italian Spaghetti with Zucchini

 
Ingredients:
 * 17 oz. Spaghetti
 * 24 oz. Of thin sliced zucchini
 * A half cup of walnuts 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 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 also have no fat. However they are an excellent source of potassium, e vitamin, ascorbic acid, folate, lutein and zeaxanthin.
 
These types of nutrients are very sensitive to heat and to enjoy their benefits you need to look for a quick solution to cook or even eat raw in salads.
 
From the therapeutic standpoint, zucchini have laxative, refreshing, anti-inflammatory, diuretic and detoxifying action.
 
Copyright 2010 Louise Infante writes for the vegetarian weight loss menu blog , her personal hobby blog focused on vegetarian cooking tips to help people live better.