The moment people realized that COVID-19 would soon be coming to the U.S., they began to stock up. For some, this happened sooner rather than later. There was outrage and questioning around why people were stocking up on food, when the authoritative recommendation was to wash hands and perhaps buy some extra hand sanitizer.
As our world began to shift and workplaces and schools began to close, the need for food increased; children who had received meals in school were now home. Restaurants stopped allowing eating in. Options for shopping became somewhat more limited as important restrictions were put in place to allow for safety and social distancing.
This experience of food insecurity is one that typically leads to disordered eating habits. There was a study done in Texas a few years ago in a low-income community that showed that individuals who were unsure about their next meal actually had high rates of eating disorders including binge-and-purge behaviors. This relates to the mindset of not eating according to hunger, but instead, food becomes powerful and sacred—which causes the thoughts around food to become disconnected, dichotomous, rigid and disordered.
When individuals are fearful of food running out they tend to hoard food, which may lead to binge behaviors due to the quantity of food or perhaps leads to a restrict-binge cycle; the individual tries not to eat too much and the body enters a “starvation mood” and the mind then becomes preoccupied with food, eventually leading to compulsive eating or bingeing. Moreover, people may feel that they need to ration food and thoughts then become rigid and calculated, putting food on a pedestal. We can compare this to scheduling too closely, scheduling a call with a friend to an exact moment may be necessary for organization or for the call to be possible, but it will likely lead to a level of disconnection from the person, as there is a preoccupation with the context of the call itself.
This becomes even more complicated when people create food rules about how much can be eaten based on their change in lifestyle. This last point, at this time in particular, includes the changes in our eating habits based on Pesach (Passover) and the way some may need to get rid of chametz (unleavened bread) or buy all new foods for the holiday.
We know that eating disorders thrive on disconnection, food rules (such as defining food as good/bad, only to be eaten at certain times etc.), food insecurity, large quantities of food in the home and other factors. We also know that this can impact people even if they do not have an official eating disorder or disordered eating diagnosis or struggle, that changes in food patterns when experiencing increased anxiety, sadness or stress can then impact thoughts and behaviors around food.
So what can we do?
Know what you have, reflect on what is possible with what is likely, and redirect the pressure and power you may be putting on food to actually process the emotional experience you may be having about what is currently taking place.
1. Know what you have: Take stock in what you truly have access to, and what you do not. Build from there. Whether that means creating a meal plan, allowing for intuitive choices or recognizing what is needed and then pausing before emotionally behaving around food—it is key to first reflect on the realities of your current situation. Typically the fear of not having access is what leads to binge behaviors or to restricting/hoarding. If you have access, it is important to check the facts. For those who do not, pausing and trying to incorporate a regular cycle of eating in whatever way you possibly can (and I do not say this lightly) will best allow you to challenge urges and tendencies to binge/purge/restrict and will allow food to become less of a powerful force.
2. What is possible and what is likely: This is all new territory for the world at this time. Using recent history, reflect on what is possible and distinguish whether possible equals likely. For instance, it is possible that access to stores may be limited, but unlikely at this time based on how well stores have remained stocked and providing safe access to patrons. This is a cognitive-behavioral therapy skill that will allow for careful decisions and reflections to be made.
3. Process the emotions: While it is about the food, it’s never truly about the food. It is about security, safety, trust, anxiety, hope. There are, of course, the factors that we must pay attention to around access to food, how it will be acquired, etc. But when we begin to make rules around food, know that this typically is not solely about the food (excluding perhaps, those who must create rigid schedules based on regular lack of access to food or experiences of this nature), but rather about how we are looking to cope with our realities and the way food becomes an easy method by which people try to cope. Food represents energy, pleasure, connection and at this time, we all desire to remain connected, to find joy, to stay strong. Food should not become a tie to our self-worth or be used in a disordered manner.
As we all face the uncertainties and unknowns, let us pause, reflect and help those around us in need. Refrain from judging, and distance yourself from preoccupation and definition around food. Reflect. Process. Reach out for help. Cry. These are difficult times, but we will get through them—and the importance of connecting with ourselves and others will help us forge the path ahead.
Temimah Zucker, LCSW, is the assistant clinical director of Monte Nido Manhattan (now running completely virtually!) and works in private practice treating those who struggle with disordered eating, body image issues, eating disorders, adjustment, grief, anxiety and depression. Temimah is also a national speaker on these subjects. To learn more visit www.temimah.com.
