Navigating Filipino Cuisine on a Low-Oxalate Diet

Filipino feasts are a vibrant celebration of flavor, but navigating these meals on a low-oxalate diet can feel overwhelming. From sinigang to kare-kare, many dishes feature ingredients with high oxalate content. Here’s how MM Food’s innovative tools help you savor the experience without compromise.

Common High-Oxalate Culprits in Filipino Dishes

• Leafy greens: Laing (taro leaves) and gabi leaves
• Legumes: Peanuts in kare-kare sauce
• Meat additives: Offal in sisig or dinuguan
• Condiments: Fermented shrimp paste (bagoong)

MM Food’s Survival Strategies

1. Instant Menu Translation Scan menus in Tagalog or regional dialects, with ingredient lists auto-translated to your preferred language.
2. Smart Dietary Filtering Pre-set ‘low-oxalate mode’ instantly flags safe dishes. Customize further by excluding specific allergens like shellfish.
3. AI-Powered alternatives Craving adobo? Our app suggests using cauliflower rice instead of regular rice for a lower-oxalate pairing.

Feast-Friendly Swaps

• Instead of ginataang langka: Opt for ginataang kalabasa (squash in coconut milk)
• Swap chicharon: Try crispy tahong (mussels) for texture
• Dessert hack: Enjoy mango sago without nuts or chocolate toppings

Pro Tip: Customize Alerts

Create a ‘Fiesta Mode’ in MM Food to temporarily adjust oxalate limits for special occasions while staying within your weekly goals.

With MM Food, every salu-salo (gathering) becomes stress-free. Scan, analyze, and indulge in the bold flavors of the Philippines—your kidneys will thank you!