It's a Thin Line, Between Comfort and Stress

A recent NYT article, based on a very small sample size, indicates that the average American gained 1/2 pound every 10 days during the pandemic. That’s 1.5 pounds per month. Or 18 pounds for the plus/minus year of the COVID-19 crisis. I’m guessing our soul food kitchen has contributed its fair share to the carnage.

Or not. Or if so, so fucking what? Speaking for myself, I needed just that extra bit of sustenance to get me through the nightly news with our thankfully x-president. And in truth, I’m not sure what I binged on more — cable and print news hours at a time each day or any number of our comfort foods we were cooking up and handing out to guests. The pandemic just made the bingeing that much more pronounced. The real launch date was probably way back around 20 January 2017. But I digress.

There really is a very thin line between stress eating and comfort food. In fact, I’m not sure I could precisely differentiate the two, except as a function of quantity consumed.

The more interesting line of inquiry to me is not so much in trying to discern the subtle differences between the two, but in trying to better understand the underlying drivers connecting the eating of (certain) foods to reducing anxiety or inuring us from the evils out there or promoting positive vibes. Why does eating mac ‘n’ cheese, to select a random example, make me feel better? Does it evoke happier memories from my childhood, perhaps? Is there something that lies deep within the complement of tastes we refer to as umami that gives us a better sense of equanimity? Are stomach cravings somehow meant to override over-stimulated thought processes?

My partner Irit is remarkable, in that she eats simply and solely what her body tells her to eat (and she’s pretty svelte). Her philosophy is that her body knows best and that if she lets that basic mantra hold sway, she remains fit and healthy. I’ve seen this philosophy in action for years. It works (for her).

I’m sure the various scientifically-inclined could weigh in here with their own well-researched explanations on the complex connections between psychology and gastronomy. I’m all ears. In the meantime, I’m going with Irit’s philosophy. Hasn’t failed her yet (for the most part).