Ancient filipino diet and health

Ancient diet is mainly determined by food's accessibility which involves location, geography and climate while ancient health is affected by food consumption apart from external factors such as diseases and plagues. There are still a lot of doubt about this ancient diet due to lack of evidence. Similar to what Anthropologist Amanda Henry has said, there are a lot of time periods in the human history but there are only theories to answer questions on what people actually ate back then. Only recently have they discovered traces in what was left of these people.

Due to geographic conditions in the Philippines, native fish are preserved to combat rapid spoilage which includes preservation by drying, salting and smoking. In drying, large fishes are usually used to make daing while smaller fishes are used to make cuyo. Salting and wet-salting is a popular practice in areas that are relatively remote from large markets due to seasonality of fishing season. While smoking fish or the process of making tinapa is done by brining, cooking and smoking that is usually done in places surrounding Manila Bay such as Bataan and Rizal.

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Wikipedia