13. Unhealthy Airplane Food
Given studies showing the major effects of high-altitude eating on human bodies, the nutritional content of aeroplane meals has grown increasingly important. Usually about 35,000 feet, our taste receptors and olfactory senses operate differently at cruise altitude, which causes airlines to adjust by adding more sugar and salt to their meals. Studies show that our taste of saltiness and sweetness may drop up to 30% at high elevations, which forces food producers to artificially improve flavouring.
More often than not, airline meals are meant for longevity and economy than for dietary value. Many times involving pre-cooking, blast-chilling, and reheating—which can greatly reduce their nutritional value—these dishes go through several stages Usually exceeding 60% of advised daily intake in one meal, the average aeroplane meal consists of 1,000–1,500 calories and features rather high levels of sodium. The excessive fat and carbohydrate levels are especially troublesome on long flights when people spend a lot of time in motionless state. Moreover, the mix of high-sodium foods and the naturally drying surroundings of pressurised cabins could cause extra pain during flights. Travellers who are health-conscious are encouraged more and more to pack their own wholesome snacks or have a balanced dinner before boarding. While some airlines have started providing better choices, these usually cost more and might not be accessible on all trips.
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