Advanced Nutrition Network
Scales and Storage
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The expensive machines get the attention. These do more work per pound than any of them.
A kitchen scale
For weighing five grams of creatine and portioning protein. The scoops included in supplement tubs are frequently inaccurate, often by a gram or more, which matters when the dose is five.
It also settles arguments with recipes. A cup of chopped vegetable is not a fixed quantity. A hundred grams is.
Look for 1 g resolution, a tare button, and a flat surface you can wipe. Anything more is unnecessary.
A meat thermometer
The single best upgrade to plain protein. Chicken cooked to temperature rather than to time is the difference between eating it willingly for fourteen days and giving up on day five. An instant-read probe costs very little.
Glass storage containers
You are batch cooking, so you will use these daily. Plastic holds odour and stains, particularly with turmeric, tomato, and açaí. Glass does not, and it goes from fridge to oven.
Buy one size in quantity rather than a graduated set. Stacking matters more than variety.
A steamer basket
Steaming keeps potassium that boiling leaches into water you pour away. That is the whole argument and it is a good one, given that potassium is the point of most of the produce on the list. A folding stainless basket costs very little and fits almost any pot.
A citrus press
Small cost, used daily, and it decides whether you are still squeezing lemons into water on day four. Almost nothing else here has a better ratio of cost to compliance.
Ramekins
Six-ounce porcelain for steamed eggs. The egg holds its shape, portioning is automatic, and several can run at once.
A large non-aluminium stockpot
For long simmering. Gerson specified non-aluminium and it is a reasonable default for anything spending two hours on the heat.
What you can skip
A spiraliser, a temperature-controlled kettle, a sous-vide circulator, a dehydrator, and a garlic press. None appear anywhere in the protocol.