Foods to Avoid Before Flying – And Foods To Bring!

Passport, ticket, paste, brush, cosmetics … You probably check your bag several times before traveling. If you are about to first board an airplane or worrying about not being on the next flight, it is advisable to pay attention to the food you will receive before departure.

There are a few things that you better avoid to avoid discomfort:

Chewing gum

Some chewing gums can lead to tension testing in the ears. The reason is that in chewing we swallow more air and the pressure in the ears rises at a higher altitude, explains Dr. Rachel Hartley. According to her, chewing gums without sugar can form gases in the abdomen, which creates discomfort for every person.


The fruit is very useful, but it “scraps” the stomach. Along with vitamins and minerals, there are fiber that does not affect digestion well. They also inflame the stomach and lead to gas leakage.


A beer or a favorite cocktail can soothe the nerves, but it is not advisable to go to the airport if you have used alcohol. Spirits lead to dehydration of the body and may disrupt your sleeping rhythm or, in simple terms, not to fall asleep throughout the flight. Not to mention that overdose is likely not to let you on the plane or vomit.

Fast food

Do not eat burgers, pizzas or other oily and fast foods. They will not satiate you for a long time, but pasta creates a so-called “ball” in the stomach that causes discomfort. You may experience weight, pain or swelling. Fats in these foods also cause heart palpitations.


These vegetables are also very useful, but they are not recommended for pre-flight consumption because they cause gas.

Best snacks to bring on a flight

With the lack of food, or at least edible food, airplanes are often things that allow hunger to take flight. This leaves people helpless: getting up and going to a diner or a cafeteria isn’t exactly feasible. For this reason, it’s important to take snacks on your flight, snacks that will leave you satisfied without contributing to jet lag or air sickness.

Candy: Yes, candy may go against everything you’ve ever read in the brochures at your doctors and dentist office, but candy is a great airline food. Not only is it easy to transport, but it helps to hold you over as you go from point A to point B. The chewing motion most candy requires can also help to keep your ears from becoming uncomfortably clogged as altitude increases.

With that being said, I’m not referring to all candies. Gummies bears are great, yummy and delicious, as well as fruit snacks. Preferably homemade. They’re super easy to make and not bad for you. Here’s a super easy recipe!

Super easy gummy bears recipe 

Trail Mix or Dried Fruit: It’s healthy, it’s easy to carry, and it’s satisfying. Making a bag ahead of time is the very best as the commercial trail mix in the airport is insanely expensive as well as full of sugar and preservatives. It’s also a great thing to bring along if you have kids; it will keep them busy while having them to eat well. If you must purchase trail mix make sure it’s unsalted because too much salt contributes to jet lag.

The Best Trail Mix Recipes 

Crackers: Sure, the flight attendants will probably pass out snacks during flight, but those bags are minimal. Instead of relying on them to feed you, simply feed yourself and bring a box of crackers in your carry-on. These can hold you over until you eat a decent meal, and they can also help you to ward of things like airsickness.

Bottle of Water: No one wants to be that person who has to keep getting up to use the bathroom, but drinking enough water on a flight will help keep you from feeling lethargic when the flight ends. Instead of relying on the airline staff to give you a bottle of water – as their bottles are generally as small as possible – bring your own bottle and drink liberally during the flight. Another good option is tomato juice or V8 juice as it is full of nutrients.

Bagels: Skipping breakfast and getting on a morning flight is a great way to find yourself starving at 30,000 feet. Instead of not eating, or eating something loaded with fat and preservatives, board the plane with a nice whole grain or ‘everything’ bagel.

If you don’t eat carbs then beef or turkey/salmon jerky is a great option. It keeps you full and completely satisfied.

Turkey Jerky Recipe 

There are a million and one things that make flying stressful and uncomfortable…but being hungry will compound the discomfort dramatically. Plan ahead and pack food that is easy to carry and easy to eat. Staying satiated during flight is the first step in making your ride the least turbulent as possible.


Turkey Jerky

An overnight bath in a sweet, salty, spicy marinade helps transform one-dimensional turkey into tasty jerky.
What to buy: Look for chile-garlic paste in the Asian section of your supermarket. We prefer the one made by Huy Fong Foods (with the rooster on the jar).
Game plan: If you have a conventional oven, you can proceed with the recipe as laid out below. If you have a relatively new, digital oven, look to see if you have a “dehydrate” option under the convection setting—it will ensure even air circulation as the turkey dries.
The jerky will last up to 1 month when stored at room temperature in an airtight container.
This recipe was featured as part of our Make Your Own Jerky proje

  • Author: by Amy Wisniewski


2 pounds boneless skinless turkey breast
3/4 cup soy sauce
3 tablespoons honey
2 tablespoons chile-garlic paste
2 teaspoons dried red chile flakes


Arrange turkey breast flat on a plate or baking sheet, cover with plastic wrap, and freeze until firm, about 2 hours.
When turkey is ready, place on a cutting board, trim any visible fat and membranes, and slice along the grain into 1/4-inch-thick strips. (You want the strips to be as uniform as possible to ensure even drying.)
Place all remaining ingredients in a large baking dish or resealable plastic bag, and mix until evenly combined. Place turkey strips in marinade and toss thoroughly to coat. Cover and place in the refrigerator for 12 hours, turning occasionally.
Remove turkey from the refrigerator, place in a colander to drain off excess marinade, and let come to room temperature, about 30 minutes. Meanwhile, remove the racks from the oven, completely line the bottom of the oven with foil, and heat to 165°F.
Spray the oven racks with nonstick cooking spray, blot any excess marinade from the turkey with paper towels, and arrange strips horizontally across the racks, leaving at least 1/2 inch of space between strips.
Place the racks back in the oven and dehydrate jerky until dry, darker in color, and, when bent, it gives way before breaking but doesn’t snap, about 2 hours. For chewier jerky, dry an additional 1/2 hour.
Blot any oil or moisture from the jerky with paper towels and cool completely on the racks before storing.

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