Travel: Choosing your inflight meal

Choosing your inflight meal

After a quickie business trip to Hong Kong last week I was left with a great appreciation for Cantonese food. Unfortunately however, I had to endure two-day long stomach pains as a result of an appalling choice of dinner (seafood soup) during my flight home. This bad choice serves as my inspiration for this week’s blog.

It’s fair to say eating plane food is never going to be a gastronomic experience, even when the menu touts that the likes of Peter Gordon and Matt Moran have designed it. But it doesn’t have to be a nauseating one either. So here are a few tips on how to be a savvier in-flight diner than I was.

My first recommendation, and one I usually follow, is to bring your own dinner.  Before you hop on the plane try pick up a big salad or light baguette on the way through, often it’s the only way you’re guaranteed to enjoy a meal you will like. If you are willing to roll the dice and indulge in the onboard selection or don’t have time to grab anything, go for the lightest and plainest option. Usually the meals are highly processed and contain an array of preservatives that are hard for the body to digest, let alone at high altitude, so things like plain rice and chicken are best. Equally, you should avoid the seafood, especially sashimi. You may say the ‘no seafood’ advice is really just common sense, but when my last flight’s meal choice was limited to seafood and vegetable soup, a bowl of creamed corn (out of a can) with prawns or pork broth with white fungus – it looked like the best option. I later had time in the bathroom to reflect on that decision.

One thing you should do without fail when flying is to drink plenty of water. Flying is one of the most dehydrating things for your body. As soon as the plane reaches cruising altitude every cell in your body is crying out for hydration. Opt for still water over carbonated. Often carbonated water can upset your stomach and slow down the digestive process. If you feel like a hot beverage during the flight, choose herbal tea never coffee – the last thing you want to be is over stimulated wriggling around on a long flight.

Failing all that, you can always do what the gentleman next to me did and skip dinner, down six glasses of straight gin with a splash of tonic in the space of half an hour and then pass out for eight hours. Be warned however, because you’re dehydrated the potential hang over is going to feel that much worse.

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About the author
New Zealand based Nature Bee was born in 1997 when Jeff and Ben Cook joined forces. The father / son team discovered a special process developed by Canterbury University, still considered to be ground breaking today, that unlocks the nutrients of bee pollen, making it far more digestible than normal bee pollen. This proprietary process was later to be named the ‘potentiation process' and is continually used only by Nature Bee on their New Zealand bee pollen. Nature Bee is now available in almost every country in the world.

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