Why are pilots not allowed to eat onions and garlic?

Do Pilots Really Avoid Onions and Garlic?

You might have heard the curious claim that pilots avoid eating onions and garlic while flying. The reasoning? That these foods somehow slow reaction times or impair performance in the cockpit. But here’s the truth: there's no scientific evidence backing this idea—and no airline in the world has such a rule on the books.

This is a myth, likely born from general assumptions about strong food odors or digestive discomfort. While it’s true that some people experience bloating or heartburn after eating pungent foods like garlic or onions, that’s a personal issue, not a universal flight safety concern. Pilots are trained professionals whose performance is monitored rigorously—but their pre-flight meals aren’t restricted based on folklore.

In reality, aviation authorities like the FAA or EASA focus on factors that genuinely impact safety: fatigue, medication, alcohol, and medical fitness. Diet isn't policed beyond general health guidelines. If a pilot eats garlic before a flight, it won’t affect their ability to operate an aircraft any more than it would for someone driving a car.

So why does the myth persist? Probably because of the high-stakes nature of flying. When people think about pilots, they assume every detail must be controlled—from cockpit procedures to what’s on their dinner plate. Add in garlic’s strong smell and its reputation for causing indigestion, and it’s easy for rumors to take flight (pun intended).

Ultimately, pilots are allowed to eat garlic and onions. Whether they choose to avoid them before a long shift might come down to personal comfort, not protocol. Like the rest of us, they’re just trying to avoid discomfort—especially when they’re tens of thousands of feet in the air.