The relationship between mood and food is complex. Mood can influence the foods we choose to eat. Sometimes we hear friends or family saying that they were so stressed by events in their lives that their eating was out of control – either they overate or, less frequently, that they could not eat. Overeating when stressed is a common reaction. More than a third of the participants in a national survey conducted by National Public Radio, the Robert Wood Johnson Foundation and the Harvard School of Public Health (2014) said they change their diets during stressful times. The term ‘comfort food’ has entered our lexicon and refers to traditional foods that we feel provide a relief from negative emotions and an increase in positive feelings; eating comfort food is seen as a response to emotional stress. Comfort food is specific to culture and frequently has a high carbohydrate level and a simple preparation. When we feel stressed, we reach for foods that will comfort us immediately, but one theory proposes that this can lead to a vicious cycle: foods high in carbohydrates may lead to surges and crashes in blood sugar accompanied by a surge in adrenaline, or epinephrine, often called ‘the stress hormone’ (Aubrey, 2014). According to this explanation, eating lots of refined carbohydrates and sugar may exacerbate our responses to stress. The relationship between food and mood can also go the other way: the food we choose to eat may affect our mood. There may be types of food that make us more resilient to stress. Over the last two decades, researchers have been investigating the links between the omega-3 fatty acids found in fish (eggs, dark leafy greens, etc.) and emotional health and wellbeing (Aubrey, 2014). Others have shown a strong day-today relationship between more positive mood and higher fruit and vegetable consumption (Hopf, 2013; White, Horwath, & Conner, 2013). And others have demonstrated a link between