HIGH ALTITUDE FACTS AND TRIVIA

Into "thin" air.
At high altitudes the composition of the atmosphere is the same as at sea level, about 20% oxygen, but the pressure of the oxygen (the number of molecules in a specific volume of air) is reduced proportionately with the atmospheric pressure. It is this reduction in pressure that causes hypoxia, commonly known as altitude sickness. The lower pressure of oxygen in the atmosphere results in a lower oxygen pressure in the blood.

Take the lower bunk.
If you're coming from sea level, sleeping a night or two at lower elevation can help you body acclimate faster.

You can't workout altitude sickness.
Being in excellent physical condition has no bearing on your ability to acclimate to altitude. A great excuse to avoid those extra 30 minutes on the treadmill.

Check your O2.
Oxygen saturation is the percentage of blood that carries oxygen. At sea level this is 98% to100%. In Summit County, normal levels are 90% to 95%. People with levels between 80% and 90% often have symptoms of altitude sickness. Local medical centers now have a machine that easily measures oxygen saturation with a clip on the finger.

Six minutes to sunburn.
There is an 8% to 10% increase in ultraviolet intensity for each 1,000 feet of elevation . The direct UV-B levels at in Vail are approximately 60% higher than at sea level. This UV-B exposure means a person with an average complexion with unprotected skin would burn after only six minutes of sun exposure on a clear day at noon in Vail at 11,000 feet. Break out the SPF before hitting the slopes.

When will dinner be ready?
High altitude cooking is a whole different recipe. The higher you go, the lower the boiling temperature becomes. At sea level the boiling point of water is 212 degrees Fahrenheit. As a general rule, the temperature decreases 1 degree F for every 540 feet of altitude. On top of Pike's Peak, at 14,000 feet, the boiling point of water is 187 degrees F. This means pasta or potatoes cooked at sea level are seeing 25 degrees more heat than pasta or potatoes cooked on Pike's Peak. The lower heat means a longer cooking time is needed. In general, cooking time must be increased from 4-11 percent per 1,000 feet, depending on the product.

Pressure cookers work in the opposite direction. A pressure cooker raises the temperature, so water boils at a higher temperature. A typical pressure cooker applies 15 pounds of pressure, so the boiling point of water rises to 250 degrees F at sea level. The higher temperature means that foods take less time to cook. You will find that beyond certain altitudes some food cannot even be cooked without a pressure cooker!

Baking is a whole different story: the change in atmosphere pressure at high altitudes affects the interaction of ingredients. Yeast dough rises too rapidly and too high, sugar solutions become more concentrated, liquids evaporate faster in all cooking processes, normal moisture in most food products dry out. Here's simple chart: Use less sugar: 3 TBSP per cup.... Use less flour: 2-4 TBSP per cup.... Use less fat, 2-3 TBSP per cup.... Use less baking soda and powder, 1/8 tsp per tsp.

Climb every mountain.
Peaks over 14,000 feet are affectionately called fourteeners by climbers. There are 55 fourteeners in Colorado.

2-for-1 Happy Hour
Every alcoholic drink at altitude affects you like two drinks at sea level. (Maybe that's why Colorado has more micro-breweries than any other state.)

Did you take your herbs today?
Recent studies show that taking gingko biloba can help prevent symptoms of altitude sickness.

High stepping.
The 13th step of the state capital in Denver is exactly 1 mile above sea level.