What is comfort food and why we eat it? It is an easy food or drink that is usually cheap, simple and easy to prepare (often just open a package!). Many people turn to food to provide comfort, emotional security, or special reward. Adults eat comfort food with a sense of continuity. Young children often seem to cling to a particular food or drink and asking repeatedly in high stress situations. For some, comfort food can often be the easiest, most convenient way to stress relief.Generally comfort foods are made of carbohydrates and fats. Carbohydrates are foods such as sugar, rice, refined wheat, potatoes, etc. This means they are generally very fattening and can dramatically affect your health and weight. There is more than comfort food to eat than it seems. Some of the activities and certain foods cause the body to release biochemicals that affect mood. For example, exercise and chocolate as the body to produce endorphins – which make you feel happy! And we all know what is easier and more accessible when you need a pick-me-up – which is chocolate and not exercise, unfortunately. How do their memories what you eat? Comfort food can also be linked to memories.

Some people take comfort in certain foods due to a link to a positive experience or a loved one in the past. For example, a child that occurs when you have chocolate and chocolate may continue to use in later life to show the same positive feelings. Positive memories can sometimes be enough to activate the central nervous system to produce chemicals that have positive effects on mood and performance. Why is comfort food to eat on our genes? When we look at the evolution of comfort food also makes sense. Most home cooking tends to be high energy. In general, these give the body a sudden energy. People eat foods high in energy during times of stress and anxiety, which is part of our natural survival instinct. When you are stressed your body does not work as well as usual so the quick boost of energy from comfort foods may be what the mind needs to stay strong.