Hi ,

In the previous newsletter, I wrote about the first mindset that affects our perception of our own cuisine: Culinary stereotyping.

Today, I want to share with you another mindset that has been ingrained in many of us:

Mindset #2: Colonial Mentality

While I sometimes agree that some Filipino foods are too salty, sweet or oily, the perception of many Filipinos that OUR food is generally unhealthy might be influenced by:

Colonial mentality - placing foreign cultures, practices, and products on a pedestal while undervaluing our own.

While centuries of colonization by China, Spain and the United States have profoundly shaped our local cuisine, they have also influenced how many of us see the food we grew up with.

Over time, we have unconsciously learned to favor anything foreign and undervalue what’s local. This plays out in several ways when it comes to food:

1. We often prefer imported foods. Honestly, how many times have you thought that imported foods are “better” or “healthier”? Quinoa and imported berries get marketed as must-have superfoods, while local options like kangkong and bayabas sit on the sidelines, despite being just as nutritious (if not more).
2. We label traditional dishes as unhealthy. Bulalo, sisig, adobo - these beloved dishes often get dismissed as “unhealthy” because they’re rich in flavor or fat. But this narrative ignores the diversity of Filipino cuisine. For every indulgent dish, we also have nutrient-packed options like Dinengdeng, Kinilaw, Pinangat, Binakol, etc.
3. We chase after Western diet trends. Think about it: keto, paleo, Mediterranean - these diets get all the hype, while our traditional eating habits, like pairing flavorful dishes with plain rice and vegetables, get criticized for being “too carb-heavy.” These trendy diets often don’t consider what’s culturally sustainable for us.

When prepared thoughtfully, Filipino dishes are perfectly aligned with balanced nutrition. Here's why:

1. Our traditional diet is balanced. Our ancestors probably have always been busy that they have developed a love for one-dish meals - Kare-kare, Tinola, or Nilaga. This ensures we’re getting carbs, protein, and fiber in one cooking. Our plain white rice is a perfect complement to our crispy fried salted fish (salting and drying being a practical method of preservation). And let’s not forget the freshness and sweetness of tropical fruits like mango, bayabas and papaya, which are nutrient powerhouses that complement our savory meals.
2. Cooking methods matter. It’s not the dishes themselves that cause problems - it’s how we prepare them. Deep-frying everything or using too much salt, sugar and oil are modern habits, not essential to Filipino cooking.
3. Local foods rival imported “superfoods”. The term "superfoods" is a marketing buzzword, used to glamorize certain foods while overlooking the fact that no single ingredient can provide all the nutrients your body needs. Everyday staples like pechay and ube are just as nutrient-dense as trendy imports like kale and quinoa, proving that true "superfoods" don’t need a fancy label.

When we undervalue what’s inherently ours, we lose the opportunity to celebrate our culture and take advantage of the nutritious, delicious options it offers.

Curious about the 3rd mindset?

Clue: "Mag-diet ka na!"

Til next time,

Grace