NOW EVERYONE CAN EAT IN THE SKY!!!

Raise the topic of airline food with veteran travelers and out come the familiar laments: the food is overcooked, it’s tasteless, it’s not interesting, there’s not enough of it. According to nutritionists, however, the usual complaints miss the point. The real problem with eating on a plane is not the way the food is cooked. It has to do with where and how you are eating it--at an altitude of 30,000 feet. At that height, the human digestive system changes the way it processes food, making it difficult to work off the intake of too much fat and too many carbohydrates. At high altitudes, the intestines swell up like an unopened bag of potato chips, and the dry, recirculated air in the cabin causes the body to lose the water necessary to move food along the tract. In this condition, the intestine becomes like a dry, windy riverbed, where food either moves along very slowly or gets stuck in pools and stays in one place, experts say.