|
Avoid
the airport food traps
November 17, 05
Suzanne Havala Hobbs
The greatest threat to your health when you’re flying
these days isn’t terrorists or plane crashes.
It’s the food.
Eating well while you’re away is important, especially
if you travel often. The food you eat not only affects how
you feel that day, it also has a cumulative effect on health.
But changes in the airline industry have made meal planning
a greater challenge, since there are fewer onboard meals and
snacks. Sure, heat-and-serve airline meals got ridiculed for
their less-than-restaurant quality. But ten years ago, you
could call ahead for a low-fat, low-sodium, vegetarian, or
all-fruit meal.
Not any more.
Even on longish flights today, you’re likely not to
get more than a beverage and pretzels.
And when in-flight meals are available, choices are limited.
On one long flight recently, I had the option of paying three
dollars for “the red box or the silver box,” both
filled with the equivalent of a vending machine jackpot.
What all of this means is that when most of us fly now, we
find ourselves herded into airport food courts when we’re
hungry. What’s available depends on the size and location
of the airport but typically includes fast food and chain
restaurants, snack bars selling hot dogs and frozen yogurt,
and newsstand candy. Choices are high on trans fats, saturated
fats and sodium, low on fiber.
Couple that with the fact that many of us are mentally “on
vacation” at the airport – whether it’s
business or pleasure – and the sensible apples at the
Starbucks check-out are likely to lose out to Cinnabons and
monster muffins.
What to do?
Plan for layovers and delays and employ some traveler’s
defenses:
* Eat before you leave home. It’ll hold you for awhile
and reduce the amount you’ll need to buy. Eat something
substantial and healthy. If you have a morning flight, give
yourself enough time for a bowl of oatmeal or peanut butter
on whole wheat toast and a glass of juice. Do it. Set the
alarm clock a half hour earlier. You can sleep on the plane.
* Bring a snack with you. Take dried fruit and sturdy fresh
fruits – apples and pears – that won’t turn
to mush in your carry-on bag. Bring nuts, trail mix, or a
PBJ on whole grain bread.
* Ask yourself if you really need to eat. Can you wait until
you arrive at your destination?
* Choose the best of the worst. A bagel is better than a donut,
and nonfat frozen yogurt is better than a candy bar.
Of course, if you can look past the pizza and pastries, you
can usually spot some truly good choices – those apples
and bananas at the counter, fresh fruit cups, nuts –
if you keep an eye out for them.
In larger airports, you’re likely to have more choices.
One of my all-time favorites: the black beans, rice and plantains
at La Carreta Cuban Cuisine at the Miami International Airport.
Other good choices:
* The BK Veggie Burger at Burger King. Some restaurants carry
it, some don’t. Atlanta’s Hartsfield-Jackson International
Airport has it, Charlotte Douglas doesn’t.
* A Wendy’s baked potato and side salad. Keep the dressing
on the side and use a fraction of what comes in the packet.
* Bean burritos anywhere you can find them. Taco Bell bean
burritos: fine. At the Dallas-Fort Worth airport, head to
Los Amigos. My favorite: Maui Taco at Raleigh-Durham Airport.
The veggie burritos and soft tacos are filling, delicious
and good for you. As airport food goes, they’re inexpensive,
too.
Think of it this way: The next time you pack for a trip, make
sure your pre-flight check includes a run through of what
you’ll eat before take off from the house.
|
