The Science of Flavor on a Mount Everest Expedition
Did you know that your sense of taste drops by 30% at high altitude? For a Mount Everest expedition, this makes nutrition a challenge. Food that tastes great at sea level becomes bland near the Mount Everest summit.
The dry air at Everest Base Camp dries out your nasal passages, which are essential for taste. This is why Mount Everest expedition cooks use heavy spices and extra salt to make meals palatable.
Climbers often find themselves craving savory, umami-rich foods like soy sauce or parmesan cheese. These flavors cut through the high-altitude 'taste fog' better than sweets during Everest trekking.
Adding chili to your food not only adds flavor but also improves circulation. It’s a common trick used by Sherpas to stay warm while moving toward the Mount Everest summit.
Don't be afraid to use extra seasoning. Keeping your appetite up is vital for the calories needed to reach the Mount Everest summit.
