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Eating and altitude


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  • #1274256
    ed hyatt
    BPL Member

    @edhyatt

    Locale: The North, Scotland

    I did the JMT a couple of years ago and found it difficult to eat much – perhaps a Clif bar for breakfast, some pine nuts and dried fruit in the day, and a portion of MH Beef Stroganoff (of which I never tire) a day – hardly a calorie-fest.

    I am just wondering if anyone else has this sort of experience?

    I assume it is the effect of altitude (took me a few days to get used to it) – as in the UK, 1300m is it really.

    Strangely I did not feel weak or less able because of it.

    And I'm asking as I am considering the Sierra High Route this summer and would welcome any ideas on how I could eat more….as it looks tad tougher than the JMT?

    #1739975
    Sarah Kirkconnell
    BPL Member

    @sarbar

    Locale: Homesteading On An Island In The PNW

    It isn't that abnormal to not have any appetite at altitude – but one thing to watch is that you don't get dehydrated, this can really affect your appetite.

    #1740003
    ed hyatt
    BPL Member

    @edhyatt

    Locale: The North, Scotland

    Thanks Sarah – good news to hear it is not uncommon; it has only been an issue on the JMT however, in the European Alps I don't spend much time above 2500m and have never noticed it.

    I stayed well-hydrated on the JMT – so perhaps one solution (sic) will be using some sort of carb powder (like Palatinose) in the water I drink.

    #1740038
    . .
    BPL Member

    @biointegra

    Locale: Puget Sound

    I find savory foods help me to eat more – also as close to things that you would eat at home. I can handle about 1 energy bar, and that is it. Soy is not the best for digestion and would be best avoided at altitude. Noodles and extra oil and cheese can be good strategies. /a

    #1740095
    Sarah Kirkconnell
    BPL Member

    @sarbar

    Locale: Homesteading On An Island In The PNW

    I have found that eating over the day small bites really helps – no big meals. A small cup of brothy soup before dinner, etc. I don't eat a ton of protein or anything hard to digest in one sitting either – carbs and fruit are my friends :-)

    #1740187
    Roger Caffin
    BPL Member

    @rcaffin

    Locale: Wollemi & Kosciusko NPs, Europe

    Eating is good, and so is drinking.
    Try switching to very soupy meals. They may be easier to eat.

    Cheers

    #1740215
    Steven Paris
    BPL Member

    @saparisor

    Locale: Pacific Northwest

    I just returned from Bolivia and had very little appetite for the first 2 days. I forced myself to eat a Balance Bar the first 2 mornings, then mostly water and a little PowerAid just to keep even a few calories going in. Finally, on a long car ride to La Paz, I bought a can of Pringles at a random roadside stand. That was the real turning point, although it really wasn't until the next (3rd day) that my appetite returned.

    I think altitude affects different people differently, but appetite decrease is certainly common enough.

    #1740221
    Bob Gross
    BPL Member

    @b-g-2-2

    Locale: Silicon Valley

    Lots of people are bothered by a temporary loss of appetite at altitude. One way to work around that is to get some calories in your liquids. I use Gatorade powder, but there are many choices for a hiker.

    –B.G.–

    #1740233
    Chris Jones
    BPL Member

    @nightmarcher

    If you've recently traveled across several time zones to reach the starting point of your journey, the time difference may well play into a loss of appetite as well…

    #1740237
    Anonymous
    Inactive

    "Strangely I did not feel weak or less able because of it."

    You were probably getting a substantial amount of energy from metabolizing body fat.

    As suggested by other posters, energy drinks are a good source of carbs in the absence of appetitite. There are many to choose from. Also soupy meals, as per Roger Caffin, e.g. potato soup, pea soup, thinned out refried bens, corn chowder.

    #1740247
    Bob Gross
    BPL Member

    @b-g-2-2

    Locale: Silicon Valley

    "corn chowder"

    I can go a very long way on corn chowder and Gatorade.

    –B.G.—

    #1740325
    Randall Spratt
    Member

    @genreviam

    Locale: Minnesota

    Ed, I did the first 90 miles of the JMT last year and experienced the same thing. I could not believe how little I was able to eat. I did find that I at like a horse at both Reds and VVR. Lower altitude?? I lost 10 pounds in 10 days… I am doing the full JMT this year and am worried about going 20 days with so little to eat. Did you ever get your appetite back towards the middle/end of the trail?

    #1740326
    Anonymous
    Inactive

    "I can go a very long way on corn chowder and Gatorade."

    I'll have to admit that's a combination I've never tried.

    #1740379
    ed hyatt
    BPL Member

    @edhyatt

    Locale: The North, Scotland

    Thanks for the replies – it looks like carb powders may be the way to go. That and Corn Chowder – which I have never heard of…what is it?

    Randall – towards the end I was picking up…but just a little, like you though I ate pretty well in towns/resupply places.

    #1740386
    Bob Gross
    BPL Member

    @b-g-2-2

    Locale: Silicon Valley

    "Corn Chowder"

    Just as you might imagine, it is a very thick soup based on corn plus a few other vegetable flavorings (packaged dry, of course). If I want to go wild, I add some chopped turkey sausage to it.

    It's one of those quaint delicacies that we colonists developed on this side of the pond.

    –B.G.–

    #1740448
    Sarah Kirkconnell
    BPL Member

    @sarbar

    Locale: Homesteading On An Island In The PNW

    Mmm…chowder. You can make almost anything into chowder! Thick and creamy, hearty and full of stuff – be it veggies, meat, etc!
    Get some freeze-dried corn and add to any recipe :-)

    http://www.trailcooking.com/recipes/potato-cheese-chowder

    #1740503
    ed hyatt
    BPL Member

    @edhyatt

    Locale: The North, Scotland

    I think I'll try and make some of this colonial gruel over the next couple of days ;-)

    Thanks for the recipe – a good basis.

    #1740617
    Bob Gross
    BPL Member

    @b-g-2-2

    Locale: Silicon Valley

    Sarah's point is important. Adding a few nuggets of freeze dried corn to the basic chowder adds an air of authenticity to it. Also add a few dry flakes of green and red bell pepper.

    Here in the colonies, we gained our culinary independence a long time ago.

    –B.G.–

    #1740710
    obx hiker
    BPL Member

    @obxer

    no class, no class at all………….

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