How to Enjoy Authentic Filipino Adobo While Managing Histamine Levels

Filipino Adobo, with its savory blend of vinegar, soy sauce, and garlic, is a beloved dish worldwide. But for those managing histamine intolerance, traditional recipes can pose challenges. Here’s how to savor Adobo safely while keeping histamine levels in check.

Understanding High-Histamine Ingredients Traditional Adobo often uses ingredients like soy sauce (fermented), vinegar, and aged garlic—all high in histamine. Processed meats like canned or marinated meats may also trigger reactions.

Low-Histamine Adaptations

1. Swap Soy Sauce: Replace soy sauce with coconut aminos for a savory, histamine-free alternative.
2. Vinegar Choice: Use apple cider vinegar (fresh) instead of fermented cane vinegar.
3. Fresh Ingredients: Opt for fresh garlic and avoid pre-minced or aged versions.
4. Quality Protein: Use fresh chicken or tofu, avoiding processed or leftover meats.

Histamine-Safe Adobo Recipe

• Marinate fresh chicken in fresh garlic, apple cider vinegar, coconut aminos, and black pepper.
• Simmer until tender, skipping prolonged cooking times that increase histamine.
• Pair with low-histamine sides like steamed rice and fresh vegetables.

How MM Food App Helps Use the app to scan restaurant menus for hidden histamine risks. Our AI flags high-histamine ingredients and suggests safe swaps, so you can enjoy Adobo worry-free—even when dining out!