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Food taken must be easy to prepare quickly andwith simple equipment. For this reason it is desirable totake precooked foods, some of which may be eaten coldif something should happen to the stove. Because theboiling point of water decreases with the altitude, cooking time is about doubled for every 5,000-foot rise inelevation. Cooking time for some of the grains, such asrice, is reduced to less than half if they are precooked.This may be done at home by baking at 300-350° Funtil the first sign of browning. Strenuous activity in dry, high-mountain air causesmore perspiration—and attendant loss of salt—than isfrequently realized. This must be replaced by extra salting of food. Muscle cramps and mountain sickness areoften signs of salt deficiency. |
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