At 30.000 feet the cabin humidity drops by 15%, and the lowered air pressure forces bodily fluids upwards. With less humidity, people have less moisture in their throat, which slows the transport of odours to the brains smell and taste receptors. That means that if a meal should taste the same up in the air, as on ground it needs 30% of extra salt.
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Thursday, July 12, 2012
Why Airline Food is So Salty
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