Passengers have their own opinions on aircraft meals. So do flight attendants who prepare meals for passengers like aircraft meals? "HuffPost" interviewed three flight attendants and asked what were the on-site dining places they didn't touch.

1. There is no problem with water, coffee, tea

bottles of water, but the water should be handled with caution. Flight service Whytney pointed out that this depends on the frequency of cleaning of the custody line. It is also commonly used to make tea and coffee on aircraft. Whitney revealed that most flight attendants do not drink self-service water, coffee or tea, and coffee and tea can easily cause body drainage.

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2. Steak and fish steak

Although it is a personal preference problem, due to the preparation method of the meal and the common situation that it is almost cooked, some air service members do not eat steak and fish steak when working.

Damerican Airlines flight service Dennis said: "If you are particular about how to cook steak, don't eat it." Generally speaking, steaks, fish steaks and other meals should be heated appropriately to avoid any risks of food poisoning.

3.Wine

removal of water is also a problem that needs to be paid attention to for passengers who drink. Whitney said that alcohol has a negative impact on the human body at high altitudes, that is, hypoxia, which is related to the low oxygen content in the body.

Experts point out that the high air pressure in the machine is lower than normal, which will reduce the pressure, which means that the body is more difficult to absorb oxygen, which will cause mild headaches or hypoxia. In other words, the lower oxygen content of the body means that even if you drink the same amount of alcohol, you may be more likely to get drunk in the air than on the ground.

If there is ice in the wine, one more thing is to consider, that ice may be made of water that many air service members avoid.

4. Main dish

According to a German survey conducted by Lufthansa more than a decade ago, factors such as low pressure may cause some food to taste lighter on the aircraft, which is also the reason why airline restaurants add a lot of salt to their meals.

Whitney pointed out that the ginger content of noodles and soups is usually high, and some Indian meals are also in this type, which contain no meat but are more salty. Any sandwich with deli meat packages may also have a higher calcination content.

Overwork or excessive calcination content may increase the pain, constipation, fatigue and other conditions related to venting.

5. Cheese Plate

If you order a cheese plate on the aircraft, you may be disappointed because most of the available cheese on the aircraft is processed cheese that does not require refrigeration. Jusmin pointed out that food that needs refrigeration may not be fresh when served on the aircraft.