Surviving Filipino Feasts on a Low-Oxalate Diet: Your Savvy Guide

Navigating Filipino feasts while managing oxalate intake can feel overwhelming. Rich traditions like sinigang, kare-kare, and earthy vegetable stews often feature high-oxalate ingredients. But fear not—you can savor the celebration without compromise! Discover smart strategies and let technology be your ally.

Oxalate Traps in Iconic Filipino Dishes

• Kare-kare: Peanuts and bok choy (pechay) spike oxalate levels.
• Sinigang: Frequent use of spinach (kangkong), taro leaves (gabi), and starfruit (balimbing).
• Adobo with Extras: Soy sauce-based marinades and sides like pickled papaya (atchara) add hidden oxalates.
• Desserts: Sweet treats with almonds (e.g., pastillas de almendras) or purple yam (ube).

Low-Oxalate Feast Heroes

Embrace these safe, flavorful options:

• Grilled Proteins: Inihaw na liempo (pork belly) or isda (fish) without nut-based sauces.
• Adobo Simplificado: Classic chicken/pork adobo—skip added veggies and limit soy sauce.
• Pancit Guisado: Rice noodles with cabbage, carrots, and shrimp (moderate portions).
• Fruits: Relish mangoes, pineapples, or papayas—nature’s low-oxalate delights.

How MM Food App Takes the Guesswork Out

Transform any feast with two taps:

1. Menu Translator: Snap a photo of Tagalog menus—instantly see dishes in your language.
2. Oxalate Guard: Set "low-oxalate" in dietary filters. Our AI scans dishes, highlighting safe picks (e.g., "Lechon Kawali: green flag; avoid peanut sauce") and red-flagging risks like laing (taro leaves).

Pro Tips for Scandal-Free Celebrations

• Hosting? Serve mains like crispy pata (roasted leg) with steamed cauliflower rice.
• Dining out? Use MM Food to scan menus beforehand—arrive confident!
• Love desserts? Try leche flan (custard) instead of ube halaya.

With preparation and MM Food's real-time insights, you’ll feast fearlessly. Honor your health without missing out on life’s flavorful moments!