The Psychological Effects of Comfort Food

Research shows a connection between food and mental health. For example, a team of clinicians found that a diet tailored toward optimal brain health, such as foods rich in omega-3 fatty acids, could lead to recovery from mental illness. (Lachance and Ramsey, 2015).

But what about the other psychological benefits of food? The memories of childhood as you smell warm pie in the oven. Or the smile on your face when you bite into a fresh piece of fruit, ripe from the tree. The Food Link team reflects on their comfort foods— the meals that bring us joy, bring back special memories, and help us feel better.

Rose Freudberg, Volunteer Program Associate

My mom always taught me growing up to eat a mix of cereals together. We always had a counter full of five to six different kinds of cereal at any given time. When I went to college, I learned that it is unique to mix one's cereals when my friends in the dining hall poked fun at my mixing choices. However, my friends quickly adopted my habit of eating a "cereal course," between dinner and dessert. To this day, I love a bowl of cereal with almond milk and will eat it any time of day—breakfast, lunch, or dinner, or at its best, a late-night snack.

Elise Springuel, Director of Operations and Community Partnerships

When I am stressed, I find the process of cooking very grounding—it is creative and has an obvious outcome. I have always been interested in sourdough but resisted making it because we get so much bread at Food Link. However, at the height of the pandemic, I decided the process was worth it. Breadmaking is ritualistic; it has a routine, steps, and times that must be followed. During a period of so much uncertainty, I found solace in the certainty of making bread and comfort in mixing yeast and bacteria to create food.

Alex Kramer, Logistics Coordinator

My comfort food is sandwiches. You can do so much with them: served warm or cold, made with simple or complicated ingredients. I turn to the versatility of a sandwich to get in my food groups -- dairy, vegetable, bread, protein. Whether I am going out or eating in, sandwiches are a convenient option and my go-to food for all moods and occasions.

Shannon Fitzgerald, Communications and Digital Marketing Coordinator

Whenever I am unwell, my mind and stomach immediately turn to pastina. I dream of tiny stars of pasta, floating in a bowl of broth and butter. My maternal grandmother would prepare this simple dish on sick days, whether it be stomach bugs, the common cold, or days that I was feeling down. My grandmother has since passed away but a steaming bowl of pastina transports me back to her kitchen and the healing begins.

Sophia Thayer, Food Link Intern and Master of Social Work Candidate at Boston College

With stir fry, I can add in whatever I want. Just by changing my ingredients, I can cook however I feel that day. The ratios of seasoning and flavors adjust to my mood. It’s a quick dish but is a full meal. Making different types of sauces from scratch gives me freedom and allows my mind to focus and reset.

Sam Kiss, Development and Finance Coordinator

My friend shared a dal recipe with me last fall that I always turn to for comfort. It is so warm and cozy to have on a cold day. I love the meditative process of cutting up the onions and garlic and blooming the spices. Whenever I make it, I'm taken back to watching my friend make it for me, and feeling so safe even amongst the chaos in 2020.

This piece is part of Food Link’s Fall 2021 newsletter. Click here to view more articles from this issue.