Vegetarianism for weight loss and health

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Give me a few minutes and I’ll provide you 1 great reason to become vegetarian.

While fish is the main dietary way to obtain the long-chain omega-3s eicosapentaenoic acid and docosahexaenoic acid, which were shown to be important in supporting brain health, low intake of eicosapentaenoic acid and docosahexaenoic acid in vegetarians won't adversely affect mood, reported by 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.

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 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 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 even less negative emotion than omnivores in psychometric tests. Mean total psychometric scores were positively associated with 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 possibility that vegetarians may make better dietary choices and could generally be healthier and happier.

If you'd like to try it out, 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
* A half cup of 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 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 have 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 full benefits you should find a quick method to cook or even eat raw in salads.

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

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