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Lena was halfway through her first long-haul flight when she ate her in-flight meal. Something was off. The pasta tasted bland, the bread felt dry, and the soda fizzed aggressively on her tongue. It wasn’t her imagination—airplane food really is different.
“Your taste buds go numb at 35,000 feet,” the flight attendant smiled, placing a cup of tomato juice on the tray table beside her. “That’s why airlines season meals differently.”
Lena raised an eyebrow. “Really?”
The flight attendant nodded. “Yep! The air pressure and dryness in the cabin dull your ability to taste sweetness and saltiness. That’s why many people suddenly love tomato juice up here—it tastes richer in the air than on the ground.”
Curious, Lena took a sip. It was surprisingly good.
As she ate, she noticed another thing—her stomach felt weird—not painful, but bloated. She remembered reading something about how gas expands in high altitudes. She glanced at her unopened can of soda, reconsidering. Carbonation and flying weren’t the best mix. She reached for water instead, remembering that dehydration was common during flights.
A few hours later, as the lights dimmed for rest, Lena regretted eating too much. The heavy meal sat uncomfortably in her stomach, and she wished she’d gone for something lighter. Next time, she thought, she’d stick to protein-rich foods and avoid too much salt.
As the plane descended, Lena smiled, feeling a little wiser. Flying wasn’t just about the journey—it was about knowing how to eat smart at 35,000 feet.
- hector pascua/picture: AI generated
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