About

This site publishes the potassium-to-sodium ratio of everyday foods, documents a fourteen-day protocol built around that balance, and covers the equipment worth owning if you decide to cook this way.

What this is not

It is not medical advice and it is not written by a clinician. The author is not a physician or a registered dietitian, and nothing here is tailored to you.

What it aims to be instead is a good starting point. Where a question has a primary source, this site points you to it: USDA FoodData Central for nutrient values, the published dietary guidelines for official recommendations, and the original books where an idea came from an author rather than an agency. Reading the source beats reading a summary, including this one.

Where the numbers come from

Nutrient values are drawn from USDA FoodData Central, a public-domain database. Values are published per 100 g so foods compare directly, and per typical serving so they are usable. Actual content varies with variety, ripeness, soil, and preparation, so treat them as reliable guides rather than measurements of the specific apple in your hand.

The ratings, groupings, notes, and the ratio presentation are original work.

Where the experience comes from

The protocol described here is one the author has run for years, not a programme assembled from research papers. The kitchen equipment reviewed is equipment in daily use. Where something has a real drawback, it is on the page.

How this site makes money

Through the Amazon Associates programme. If you buy something after following a link here, a small commission comes back at no extra cost to you.

That arrangement creates an obvious incentive to recommend more things, so a few rules counteract it. Three to five recommendations per guide rather than fifteen. No prices, because they go stale. Drawbacks stated. And where the honest answer is that you do not need to buy anything, that is what the page says. The equipment guide opens by telling you to start with nothing.

Full affiliate disclosure →

Who writes this

Peter Agro. Fifteen years running a salon on 57th Street in Manhattan, then Rio de Janeiro, where most of what became this protocol took shape. Author of The Brazilian Protocol: The Secret to My Strength, published in English, Spanish, and Brazilian Portuguese.

Other work, including two books that have nothing to do with nutrition, is at peteragro.com.

Corrections

If a number here is wrong, or a link is dead, that is worth knowing about. Nutrition changes, product listings change, and a reference site is only as good as its last correction.