By KIMBERLIE QUITASOL
Northern Dispatch

BAGUIO CITY— Dr. Penelope Domogo asserts that the once “strong and sturdy” image of Igorots, known for carving rice terraces on mountain slopes, is fading due to evolving dietary habits and lifestyles.

Speaking at the book launch of Dalikan: Heirloom Recipes of the Cordillera Volume 2 on December 6, edited by Domogo and published by Partners for Indigenous Knowledge Philippines (PIKP), she highlighted the compilation of 54 indigenous recipes from various Cordillera villages.

“Many illnesses today were not found in the past. I am 70 years old, and I have seen how our health situation here in the Cordillera has deteriorated,” said Domogo, stressing the pivotal role of food intake in a person’s health.

The book describes the native Igorot diet as being notably healthy, with low amounts of sugar, salt, and fat. The recipes serve as evidence that traditional Igorot cooking predominantly involves boiling and roasting, a hallmark of simplicity and health.

Domogo emphasized that this historically healthy diet, coupled with labor in farms and rice paddies, contributed to the well-being and fitness of ancient Igorot communities.

“We have to bring back the indigenous diet to reclaim our strength and wellness,” she urged.

The recipes featured in the book reflect the natural origins of the indigenous Igorot diet, sourced from rice paddies, swidden farms, forests, and rivers.

Domogo pointed out that traditional cooking utensils, primarily clay pots, and bamboo, were among the healthiest choices.

She underscored the interconnectedness of people, food, and the environment, underscoring its contribution to the overall health and wellness of the community.

Domogo addressed the shift in food choices, attributing it to economic changes “from subsistence to cash.” She noted that the modern Igorot’s food supply is predominantly processed, instant items from groceries and food chains. Additionally, many Igorots today engage in sedentary jobs, deviating from the active lifestyles associated with farm and forest work.

“Because our food source is no longer the farm or the forest but the store, we are neglecting our forest, rivers, and farms,” Domogo lamented.

She highlighted the environmental consequences of this shift, such as deforestation, river pollution, and dwindling water sources.

To reclaim indigenous Igorot health and wellness, Domogo emphasized the importance of reconnecting with a rich heritage and adopting a healthy lifestyle. “We can start by actually cooking and eating the recipes in this book,” she concluded. # nordis.net