This is another one of those posts I do when the questions on a particular topic roll in too thick and fast for me to respond to on an individual basis. Every time I travel somewhere I cop this one: but what do you eat in the air?
I’ve covered off what I eat when I’m travelling, that is, what I eat in foreign countries when I don’t have access to a kitchen and familiar foods.
I’ve also touched on what I eat on the run, including toting my breakfast and lunch to work. But today we’re going to cover air travel in all its hyper-packaged, processed, over-salted glory.
I mostly don’t eat on domestic routes
On short flights I simply don’t eat. Honestly, all of us can survive 1-2 hours without food. Snacking is a confection of the food industry to get us eating more of their food. Up until the 1990s common wisdom was to eat three square meals a day. This is what our bodies are designed to do. They like to rest a good 4-5 hours between meals. But in the early 90s nutritionists modified this to the “5-6 small meals a day” prescription in response to their client’s crazy blood sugar issues (from eating too many sugars and cheap carbs).
My issue with snacking is also this: snack food is mostly crappy. And always so on planes.
Because our sense of taste dilutes at altitude, plane food is jammed with extra flavourings and salt.
On international flights
On long flights, or if my transit and flying time is right on a meal time, I will generally pack my own food and eat it at the airport or mid-flight. This is what I do:
- I use up veggies that will go off in the fridge while I’m away. I chop up red capsicum, beans, snow peas etc and put in a ziplock bag (these can be rinsed out, dried and rolled up taking up less room in my suitcase than a lunchbox). I tend to always have a wedge of avocado or cheese lying around. I put that in the bag, too (I always eat fat