Navigating Turkish Breakfast with Low-Oxalate Needs: Your Essential Guide

A traditional Turkish breakfast (kahvaltı) is a feast for the senses, brimming with fresh cheeses, olives, vegetables, and hearty breads. But for those managing a low-oxalate diet, navigating this vibrant spread can feel overwhelming. The MM Food app simplifies the process by translating menus and analyzing dishes for oxalate content, ensuring you savor Turkish flavors safely.

Low-Oxalate Staples in Turkish Breakfast

• Eggs: A versatile, low-oxalate protein. Opt for boiled, scrambled, or menemen (egg scramble without tomatoes).
• Beyaz Peynir (White Cheese): Low in oxalates when unsalted; pair with cucumber slices.
• Cucumbers and Radishes: Crunchy, hydrating, and oxalate-friendly.
• Olive Oil: Use liberally for dipping or drizzling over safe dishes.

High-Oxalate Foods to Avoid

• Spinach and Beetroot: Common in regional dishes like ıspanaklı gözleme (spinach flatbread).
• Nuts and Sesame Seeds: Often found in spreads like tahini or çörek pastries.
• Whole Wheat Bread: Opt for refined white bread in moderation.

Customizing Your Plate

Use the MM Food app to scan menus for hidden oxalates. Request substitutions (e.g., replace spinach with lettuce in omelets) and clarify ingredients with servers using the app’s translation feature.

Pro Tips

• Prioritize fresh, unprocessed items.
• Avoid tomato-based dishes or sauces.
• Share the app’s dietary alerts with restaurant staff for tailored recommendations.

With MM Food, enjoy Turkey’s legendary breakfast culture without compromise. Bon appétit – or as locals say, Afiyet olsun!