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The higher up you go, the thinner the atmosphere gets. That means breathing in the same amount of air gets you less oxygen than at a lower altitude. Altitude sickness happens when your body has trouble adjusting to the difference in how much oxygen youre getting with each breath.
Because water boils at a lower temperature at higher elevations, foods that are prepared by boiling or simmering will cook at a lower temperature, and it will take longer to cook. High altitude areas are also prone to low humidity, which can cause the moisture in foods to evaporate more quickly during cooking.
This relaxation and resulting dispersion cause sound speeds at fixed frequencies to increase docHubly with altitude, and to lower the altitude at which sound is refracted downward.
People who spend too much time in high-altitude locations risk more serious symptoms of altitude sickness. These may range from headaches and dizziness to much more serious consequences, such as brain or lung damage. Above about 8,000 meters (26,000 feet), the human body cannot survive at all, and starts to shut down.
At altitude, the atmospheric pressure is low. Hence, air is less dense. As a result, less oxygen is available for breathing. The person feels uneasiness, headache etc.
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Many people who ascend to moderate or high altitudes experience the effects of acute altitude sickness. Symptoms of this sickness typically begin 6-48 hours after the altitude exposure begins, and include headache, nausea, lethargy, dizziness and disturbed sleep.
Symptoms of altitude sickness a headache. loss of appetite. feeling or being sick. feeling tired or exhausted. dizziness. difficulty sleeping.
A commonly recognized phenomenon is that as the altitude increases, the atmospheric pressure decreases. Decreased atmospheric pressure leads to a decrease in the oxygen saturation in water at higher altitudes. Therefore, the rivers and lakes at high elevations have a decreased capacity to carry dissolved oxygen (DO).

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