Savory Without Sulfur: Your Custom Low-Sulfur Filipino Adobo Guide

Filipino Adobo, revered as the Philippines' national dish, captivates palates with its tangy-savory sauce. But traditional recipes often rely on sulfur-rich ingredients like garlic, onions, and soy sauce—problematic for those managing sulfur sensitivity or conditions like H2S SIBO. Here’s how to enjoy this classic dish without compromise.

Why Go Low-Sulfur?

Sulfur sensitivities can trigger digestive distress, migraines, or inflammation. Common triggers in Adobo include:

• Alliums: Garlic and onions
• Fermented sauces: Soy sauce and fish sauce (patis)
• Certain proteins: High-sulfur meats

Smart Ingredient Swaps

Transform Adobo safely with these low-sulfur alternatives:

1. Replace Soy Sauce Use coconut aminos for umami depth without sulfur compounds.
2. Skip Alliums Infuse oil with herbs (e.g., oregano) instead of garlic/onions. Add daikon radish for texture.
3. Choose Proteins Wisely Opt for chicken or tofu over pork/beef.
4. Vinegar Adjustment Stick to apple cider or rice vinegar—avoid coconut vinegar if sensitive.

Low-Sulfur Adobo Recipe

Ingredients

• 1.5 lbs chicken thighs
• ⅓ cup coconut aminos
• ⅓ cup apple cider vinegar
• 1 bay leaf
• 1 tsp oregano-infused oil
• ½ cup daikon radish (diced)
• Peppercorns to taste

Instructions

1. Combine all ingredients in a pot; simmer for 30 minutes.
2. Uncover, reduce sauce to desired thickness.
3. Serve with sulfur-free sides like quinoa or zucchini noodles.

How the mm food App Helps

Dining out? Avoid guesswork:

1. Set "low-sulfur" as your dietary profile.
2. Scan an Adobo menu listing—our AI instantly flags sulfur risks (garlic, soy sauce).
3. Get custom advice: "Ask for coconut aminos substitute and omit alliums."
4. Discover safer alternatives if modification isn’t possible.

Reclaim the joy of Filipino cuisine—savor Adobo tailored to your health needs!

Download mm food today: Dine fearlessly, anywhere.