A computer implemented method for use in conjunction with a computing device, system, network, and cloud with touch screen two dimension display or augmented/mixed reality three dimension display comprising: obtaining, analyzing and detecting user blood and saliva chemistry data and mapping the blood and saliva data into a database associated with a specific user, applying the data with optimization equations and mapping equations to food chemistry such that a user may order food and beverage from a food/beverage distribution point or have food/beverage delivered to the user which has been specifically optimized for their specific blood characteristic target ranges. The method and system uses recursive techniques and neural networks to learn how to optimize food and beverage nutrient efficiency into the users blood chemistry.
