Filipinos do not necessarily avoid eating raw meat, as it is a common ingredient in some dishes such as “kinilaw” (raw fish or seafood marinated in vinegar and spices). Despite this, not all Filipinos are comfortable with eating raw meat. There are several reasons for this.
One of the primary reasons Filipinos do not eat raw meat is due to health concerns. Raw meat can contain harmful bacteria such as Salmonella and E. coli, which can cause food poisoning. These bacteria can be harmful to people with weakened immune systems, pregnant women, young children, and the elderly. To ensure food safety, it is recommended to cook meat thoroughly to kill any bacteria that may be present.
In the Philippines, cooking is a fundamental aspect of daily life and a crucial part of the country’s culture. Filipino cuisine primarily consists of cooked dishes and does not traditionally include raw meat. This is due to a long-standing cultural practice of preparing food in a way that is safe for consumption.
Another reason Filipinos do not eat raw meat is due to religious beliefs. A large majority of Filipinos are Christians and adhere to the Christian’s dietary laws. These laws dictate that meat should be cooked and not consumed raw. This belief is an important part of the cultural and religious identity of the Filipino people.
Finally, some Filipinos simply prefer their meat cooked and may not enjoy the taste or texture of raw meat. Raw meat can be tough, chewy, and difficult to digest, which is not appealing to many people. Cooked meat, on the other hand, is tender, juicy, and easier to digest, making it a more popular choice among Filipinos.
There are several reasons why raw meat is not a common ingredient in Filipino cuisine. Filipinos avoid raw meat due to health concerns, cultural norms, religious beliefs, and personal preference. Cooked meat, with its tender and juicy texture, is the preferred choice for Filipinos. These cultural and religious beliefs and practices have shaped the way Filipinos prepare their food and continue to play a crucial role in shaping the cuisine of the Philippines.