Food during flights is an increasingly discussed topic between aviation professionals and passengers, mainly because of the effects that altitude has on taste and food choices. The way foods and drinks are prepared, as well as what should be consumed on board, raises doubts and requires greater attention from those traveling. In this context, a host has decided to reveal which, in his opinion, the food that should be avoided on board.
The impact of altitude on the taste
The flight host, Celina Bedding, quoted by Daily Express, warned to a specific point: there are foods that, according to her experience, should not be consumed during the flight.
Among the most common examples are processed meals and salty snacks, such as mixed toasts and sandwiches, often rich in salt and sugar. These choices, according to the host, are less recommended due to the impact of altitude on taste and overall health during the trip.
The same professional explained that the pressure inside the cabin significantly alters the passenger’s taste. Quoted by the same source, he said: “The cabin pressure makes us lose about 30 percent of the taste buds. Therefore, companies that prepare meals for airlines add much more salt to ensure that the taste remains pleasant to 12,000 meters altitude.”
This phenomenon requires onboard food suppliers to adapt recipes, increasing salt and sugar levels to compensate for the loss of taste sensitivity. However, this adjustment may not be the healthiest for the body, especially in a dry and less oxygenation environment.
Suggestions for healthier alternatives
Despite the popularity of toasts and sandwiches on flights, the host recommends choosing lighter and healthier options. “You can opt for a salad or a fruit salad, for example. It is important to drink plenty of water before, during and after the flight to keep the body hydrated,” he said, cited by the same source.
This approach aims not only to promote a more balanced diet on travel, but also minimize the effects of dehydration and digestive discomfort, common on longer flights.
Attention to the water served on board
One of the most direct advice given by the professional was about the water of the planes bathrooms. “For all passengers, whether they are frequent, occasional or first flying for the first time, I recommend that they never drink water from the plane’s bathroom tap.”
According to the same source, the warning is based on several studies that point to the inadequacy of this water for consumption. In many aircraft, there are warnings with the taps indicating that the water is not potable.
This reality may surprise some passengers, but it is considered an important health precaution.
The favorite juice among crew members
The host also revealed that the most consumed drink by the crew is the tomato juice and that this preference is not casual.
The tomato juice contains umami, a salty and intense flavor that remains stable even with the altitude taste changes, as indicated by the same source.
According to an investigation conducted by airline Lufthansa, tomato juice is also the most requested drink by passengers. This confirms that, unlike sweeter drinks, this option remains appealing in the middle of the flight.
Sensory changes in the cabin environment
The dry and pressurized environment of an airplane changes the way food and drinks are enjoyed. Low moisture and lower pressure affect taste receptors, reducing the perception of sweet and salty flavors.
Products with UMAMI, such as tomato juice, keep the taste, which justifies your preference on board.
This reality helps to explain why many passengers find the food by uninvited or exaggerated flavor, according to the. What seems poorly seasoned on land can become excessively loaded in salt when served on board.
Conscious consumption
The host advice aims to help passengers make better choices during flights. Avoid too much salted meals, opt for light foods and maintaining good hydration are simple measures that can make a difference in well-being during and after travel.
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