just to finish the thought on cleopatra before i shift focus to the orotic acid...

why has there recently been a shift in perception on cleopatra's physical appearance in various types of media, given that the historical record is so uncontroversial? is this an example of neo-burkean foucaldianism gone amok? is it critical race theory gone haywire?

i actually think it's the opposite, and better described by what edward said labeled as the phenomenon of western orientalism - a tendency to other the middle east as exotic and foreign. instead of being a crafty white woman of unusual complexion, which the history is clear is what she actually was, she becomes a busty, booty-shaking jasmine of arabic background - despite the reality that there has never been a queen of that sort in the history of islam, for obvious reasons. in the (post-greek, post-roman) arabic context, the woman is being presented as a consort, not a realistic presentation of a reigning monarch. women like that just do not exist under arab rule, anywhere, except in the minds of arabic men - and, apparently, in the minds of western men, as well.

what's happened since is reflective of the orwellian turn that foucaldianism has taken, as enforcement of the norms it pretends to criticize. while our contemporary presentation of cleopatra as an arabic prostitute is both fundamentally sexist and fundamentally racist, it has been embraced by westernized arab women as an intersectional example of female & arab power. alas, the whole thing is bullshit, through and through.

you could expand on this as a deeper case study, if you'd like, but these are points i've been drawing attention to for quite a while and i'm content to leave it in point form.

so, to summarize:

- the historical cleopatra was of greco-persian descent and very, very white.

- the appropriation of the historical cleopatra into the archetype of an arabic prostitute is properly described as an example of orientalism - and is both sexist and racist to the core.

- the contemporary embrace of foucaldianism on the fake left has led to an orwellian reality around both sexism and racism, and this is actually a great example of it.

- fake leftist twitter users are horribly ignorant, in general, and this is also a great example of that.

no, stop. think this through - and think about what you're saying.

we have a choice:

1) we can tell the kids they can't go out and play because they might harm the elderly, or

2) we can tell the elderly they have to stay inside so the kids can go out and play.

and, you think we should tell the kids to stay in to protect the elderly?

really?

no - let the children play. tell the seniors to stay in - and tell them to make sure their lawns are marked.

i don't think you should ban trick-or-treating - not so long as you're letting people go to church. it sends the wrong message about what the society is willing to tolerate.

however, i think it is up to older people to take the responsibility to put signs at the front of their lawn that say something like "we opt out for the year" to stop kids from running up to the doors.

remember: this virus has minimal effects on children, and we should probably hope most of them get it. the thing we don't want to happen is for kids in the neighbourhood to infect the seniors in it, and it's really the responsibility of the seniors to ensure they put signage up to keep the kids off their lawn.

and, if you're older, yes - you should spend a quiet samhain indoors. i'm sure the ancestors will understand.

the turks are, numerically speaking, a substantive military force. for some reason, westerners don't seem to realize that - this is a big standing army with a lot of very expensive gear. the turks take their defence priorities seriously.

but, the russians are in another league, tactically, and they will effortlessly outsmart the turks with minimal effort.

the other reason that the "turks are shipping terrorists from idlib to azerbaijan" narrative fails is that the turks seem to be trying to manipulate the situation to make a deal.

if i'm reading into this right, erdogan seems willing to trade idlib for nagorno-karabakh, which is just a delusional idea. the russians are going to take idlib for free, why would they need to make a trade? but, that seems to be what erdogan is doing, and it's probably just a shallow face-saving mechanism to making him seem less weak.

but, yeah - the narrative is that the turks are sending terrorists from idlib to azerbaijan, and all i can say is that the russians (and syrians) could only hope they'd be so fortunate. i mean, i don't know who these people are; i concede it's possible. but, the turks are....the turks are stupid, the propaganda on that point is right. don't think they aren't. but, they're not that stupid.

or, at least, i don't think they are.

the sad, unfortunate truth is that the turks simply haven't had a hard time recruiting wave after wave of fundamentalist idiots to fight their proxy wars for them. look at the poverty in the broader region - so long as people are starving, they will take an opportunity to be fed. that's why there's no end to this stupidity until the region finds some kind of redistributive solution, and they were closer to that 100 years ago than they are now.

so, maybe these idiots look like the other idiots, but i'd guess they probably aren't. if they are, though, the turks just took the most obvious bait possible, and the russians should take advantage of it and move into idlib.

my suspicion is that it's russian propaganda, rooted in wishful thinking. but, we can figure this out - what's happening on the ground in idlib, right now? are there less fighters? is it clearing out? i doubt it. 

so, the russians will still need to flatten it. nice try, though.

actually, i think i'm going to need to figure something out for b13 after all....

so, i'm not wondering about the usefulness of b12 & i know we can store little bits of it. i don't feel the need to do research into this.

b12 is not present in plant sources, so i must get it via animals or fortification. as such, it's the first vitamin that vegetarians concern themselves with, and often the only one they seriously worry about. i have decided to cut the salami out (for now), but i do still get natural b12 from eggs, ice cream and cheese.

i do, however, want to point out two things:

1) that the rdi has changed from 6 micrograms to 2.4 micrograms, meaning i'm aiming for 6/2.4 = 250% per meal. while this will have minimal effect on my matrix, as most of my b12 sources are supplemented and listed on modern labels, it does have an effect on whether i'm meeting my targets or not, which are now much higher than previously - that's 750%, for the day.

2) differences in absorption rates between natural and supplemental b12 are unclear. b12 is not fat soluble, but your body stores enough of it to wing it that way, so i'm going to mirror the fat soluble vitamins (like i did with inositol & choline) and introduce a requirement to get 120% of the rdi via natural sources, as a subcomponent of the requirement to get 750%, total, in spurts of 30%+ per meal.

the requirements are therefore:

b12: 250% w/each meal, including 30+% pre-formed w/each meal. 120% pre-formed per day.

while i'm overshooting, absorption decreases around 2 micrograms, which is probably why the rdi is set where it is rather than where it was. i would need much, much, higher intakes - 15000% the rdi - before i start worrying about this.

here's the data...

nectarine - 0

banana -  =  0

strawberry - 0

avocado -  0

kiwi - 0

ice cream - .858 μg

if i look at the data in the study i posted, it provides a range of 0.26-0.78 μg per 100 g, with the usda coming in at .39. the thing is that these are base averages for like mcdonalds-style watery vanilla ice cream, and the ice cream i buy is very creamy, top-of-the-line, premium shit. that word, premium, actually has a meaning of at least 15% cream and at least 25% solids. so, i'm expecting the actual amount in my brand to be closer to the .78 than the .26. or the .47 average that is provided. 

that didn't matter before because i wasn't relying on the ice cream for anything (except a, which is on the label, and fat, which i haven't entered yet). for the breakfast, the ice cream is the only natural source of b12, so i want it up over 30%.

can i calculate that independently?

as i did previously, let's start with:

1) 15% cream. 110*.15 = 16.5 mg

2) 25% solids. 110*.25 = 27.5 mg

according to the usda, there's 3.3 μg in 100 g of milk solids and .3 μg in 100g of half and half cream.

then, 3.3*.275 + .3*.165 = 0.957, which is .957/2.4 = 0.39875 = 40%.

if you do a google search for premium ice cream, you can find similar brands at comparable numbers, so i can at least back the difference up that way, although the response i got back from chapman's is that they're not calculating it.

but, this is higher than the highest number in the sample in the study. if i choose that number instead, it comes in at:

1.1*.78/2.4 = 0.3575 = 35.5%

this is probably an underestimate, but it is high enough to meet my goals, and i will stick with it.

note again the value of ice cream, if used tactically, in a healthy diet.

flax seed - 0 mg

=======

.858/2.4 = 35.5%

unlisted - 35.5%

soy - 50%

yeast - 3*1000/16 = 187.5%

cereal - 0%

======================

natural: 35.5%

total: 273

red peppers - 0

pasta - 0

cheese - 1.1*.6 = 0.66 μg

carrots - 0

hemp - 0

==================

.66/2.4 = 27.5%

unlisted - 27.5%

yeast - 3*1000/16 = 187.5%

===============

natural: 27.5%

total: 215%

note that i should get a substantive amount of natural b12 in yogurt and that should get me over both targets.

eggs - .446*3 =  1.338 μg

cheese - 1.1*.3 =  .33 μg

bread - 0

===================

(1.338 + .33) = 1.668

1.668/2.4 = .695 = 69.5

unlisted - 69.5%

yeast - 2*1000/16 = 125%

==================

194.5%

i'm still shopping for a salami replacement, but note that i also need to worry about iron, in regards to b12. but, the eggs & cheese, together, are enough, without the salami, for natural sources. i should feel ok about something fortified, if i can find the right fit - so long as i'm sure i'm getting enough of the right kind of iron.

coffee - 0

soy - 50*(100/250) = 20%

=====================

overall: 273 + 215 + 194.5 + 20 = 702.5%

so, rest easy - i'm getting my b12.

the next thing is probably taurine, but let's look into orotic acid, first.

disclaimer:
i've gone to town with a few things - i'm not making up vitamins but rather filling things in. i mean, there's all these "missing vitamin names". what were they, exactly? it also gives me an excuse to work in a few things like choline that are hard to otherwise define as they are essential in some amount but not technically vitamins.

note that these numbers are scavenged and should be interpreted approximately. that's partly why i'm aiming to overshoot on most of it.

	fruit bowl (08:00)											pasta salad bowl (00:00)								fried eggs (16:00)							coffee
	nec tar ine 1 129 g	ban ana 1 136 g	str awb err ies 5-6 150 g	avo cdo 2* 75 g	kiwi 1 75 g	van soy milk 250 ml	che rry ice crm 200 ml	nut yst 1 med tsp 3 g	frt crl 55 g	grd flax seed 1 tbsp 7 g	sum	red pep per 1 200 g	dur um wht fet 55 g + h20	med chd chs 60 g	car rot 1 110 g	hull hemp seed 1 tbsp 10 g	dr es si ng	nut yst 1 med tsp 3 g	sum	frd egg 2* 70 g	med chd chs 30 g	marg 2 tsp 10 g	whl wht brd w/ grm + flax 1 s 37 g	nut yst 1 sml tsp 2 g	jce typ grp frt 250 ml	sum	brw cof fee 700 ml	chc soy mlk 100 ml	sum	total
raison d'etre	b5,8	b5 b16	b5 b16 c	b3,4 b5,7 b8,9 f1,k	b5,8 c k	a,d b3,4 b5,7 b12	a b5 b12	b1,2 b3,4 b5,6 b7,9 b12	a,e b3,5 b7,9	o-3 b16		b3,4 b9 c	b3,9	a b12	a b3,9	b3 o-3		b1,2 b3,4 b6,9 b12		a b2,7 b12	a b12	d	o-3	b2,7 b12	c		caf fei ne
a (fat sol) (900 μg rae)	21.9 μg	4.08 μg	1.5 μg	10.5 μg	3 μg	10 %	13 %	0	15 %	0	42.5 r:38 c:4.5	314 μg	~ 1.15 μg	30 %	918.5 μg	0	-	0	167 r:30 c:137	r:29 % c:6.9 μg	15 %	10 %	0	0	-	55 r:54 c:1	0	4 %	4 r:4 c:0	268.5 r:126 c:142.5
b1 thiamin (1.2 mg)	.044 mg	.042 mg	.036 mg	0.1 mg	.02025 mg	8 %	.0528 mg	~ 155 %	20 %	.115 mg	217 u:34	.108 mg	~ 46 %	.0174 mg	.0726 mg	.1275 mg	-	~ 155 %	228 u:27	0.06 mg	.0087 mg	0	10.5 %	~ 103 %	-	119 u: 5.5	0.1 mg	3 %	11 u:8	575
b2 [g, j] riboflavin (1.3 mg)	.035 mg	.099 mg	.033 mg	.195 mg	.01875 mg	25 %	.253 mg	~ 144 %	24 %	.011 mg	242.5 u:49.5	.17 mg	~ 22.5 %	.2568 mg	.0638 mg	.0285 mg	-	~ 144 %	206.5 u:40	.684 mg	.1284 mg	0	3 %	~ 96 %	-	161.5 u:62.5	.54 mg	10 %	51.5 u:41.5	662
b3 niacin (16 mg)	1.45 mg	.904 mg	.579 mg	2.61 mg	.25575 mg	10 %	.1276 mg	~ 65 %	36 %	.216 mg	149 n:38 f:111	1.958 mg	~ 36 %	.0354 mg	1.0813 mg	0.92 mg	-	~ 65 %	126 n:25 f:101	.114 mg	.0177 mg	0	6.5 %	~ 43 %	-	50.5 n:1 f:49.5	1.36 mg	4 %	12.5 n:8.5 f:4	338 n:72.5 f:265.5
b4* adenine (75 mg)	?	1.632 mg	0.75 mg	15.9 mg	~ .339 mg	19.25 mg	.9735 mg	49.38 mg	?	?	117.5	31.8 mg	2.2 mg	4.92 mg	0.77 mg	?	-	49.38 mg	119	2.24 mg	2.46 mg	0	4.514 mg	32.92 mg	-	56	?	7.7 mg	10	302.5
b5 pantothenic acid (5 mg)	.239 mg	.454 mg	.1875 mg	2.08 mg	.13725 mg	15 %	.6391 mg	2.25 %	19 %	.069 mg	112 u:76	.634 mg	.23705 mg	.246 mg	.3003 mg	.056 mg		2.25 %	31 u:29	2.292 mg	0.123 mg	0	5 %	1.5 %	-	54.5 u:48	1.808 mg	6 %	42 u:36	239.5
b6 pyridoxine (1.7 mg)	.032 mg	.499 mg	.0705 mg	.386 mg	.04725 mg	6 %	.0528 mg	~ 133 %	25 %	.033 mg	230 u:66	.582 mg	.0781 mg	.0396 mg	.1518 mg	.06 mg		~ 133 %	186.5 u:53.5	.255 mg	.0198 mg	0	3.5 %	~ 88 %	-	107.5 u:16	~ 0	2 %	2	526
b7 [h] biotin (35 μg)	?	~ 3.212 μg	~ 1.646 μg	5.4 μg	?	~ 10.069 μg	2.86 μg	45 %	86 %	?	197 u:66	6.6 μg	.22 μg	1.038 μg	5.5 μg	2.73 μg	-	45 %	91 u:46	~ 58.33 μg	.519 μg	4.5474 μg	3 %	30 %	-	214 u:181	0	~ 11 %	11	513
b8* inositol (myo or lipid) (1000 mg)	152.22 mg	0 mg	19.5 mg	69 mg	102 mg	20.09 mg	9.9 mg	14.85 mg	2.75 mg	13.65 mg	40	114 mg	~ 41.23 mg	5.4 mg	13.2 mg	-		14.85 mg	19	12.6 mg	2.7 mg	~ 16 mg	52.54 mg	9.9 mg	-	9	-	-	~ 0	68
b9 [m, b11, r] folic acid (400 μg dfe)	6.45 μg	27.2 μg	36 μg	122 μg	18.75 μg	n:6 f:0 %	5.5 μg	~ 35.5 %	34 %	6.09 μg	131 n:61.5 f:69.5	92 μg	~ 39 %	16.2 μg	20.9 μg	1.1 μg	-	~ 35.5 %	107 n:32.5 f:74.5	70.5 μg	18.1 μg	0	5 %	~ 23.5 %	-	48 n:24.5 f:23.5	3.5 %	2.5 %	6 n:6 f:0	292 n:124.5 f:167.5
b12 [t] (cyano) cobalamin (2.4 μg)	0	0	0	0	0	50 %	.858 μg	187.5 %	0	0	273 n:35.5 f:237.5	0	0	.66 μg	0	0	-	187.5 %	215 n:27.5 f:187.5	1.338 μg	.33 μg	0	0	125 %	-	194.5 n:69.5 f:125	0	20 %	20 n:0 f:20	702.5 n:132.5 f:570
b13* orotic acid (mg)	-	~0	~0	-	~0	~0	20	-	-	-	20	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-
b14* taurine (mg)	-	~0	~0	-	~0	~0	2	-	-	-	2	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-
b15* pangamic acid	-	~0	~0	-	~0	0?	~0	-	-	-	0	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-
b16* choline (fat sol) (550 mg)	8 mg	4	1	4	1	11	5	1.5	1	1	29.5	2	2.5	2	1	-	-	1.5	9	68	1	0	2	1.5	-	73.5	3	4.5	7.5	119.5
b20* [aka I] l-carnitine (25 mg)	-	~0	~0	-	~0	~0	5	-	-	-	5	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-
c (90 mg)	6.97 mg	34	74	25	117	4	0	0	25	~0	279	350	0	0	7	0	-	0	357	0	0	0	0	0		100+	0	0	0	736+
d (fat sol) (15 μg)	-	0	0	0	0	45	0	0	6	0	51	0	0	2	0	0	-	0	2	12	1	30	0	0	-	43	0	18	18	114
e (fat sol) (15 mg)	.993	2	1.5	16	10	0	2	0	36	0	67.5	13	1	1	2	7	-	0	24	9	.5	20	1.5	0		31	0	0	0	122.5
f1* linoleic acid omega-6 (g) (17 mg)	-	.1086	.09	2.534	.187	1.5	.300	0	1.2	.414	6.3336	.0738	.540	.3462	.0828	2.87	-	0	3.9128	3.23	.1731	1.5	.5	0	-	5.4031	~0	.8	.8	16.45
f2* alpha linolenic acid omega-3 (g) (1.6 mg)	-	.0638	.065	.165	.0319	.2	.200	0	.2	1.597	2.5227	.041	.024	.219	.0014	.93	-	0	1.2154	.228	.1095	.5	.75	0	-	1.5875	~0	.12	.12	5.45
f1:f2 ratio	-	-	-	-	-	-	-	-	-	-	2.51	-	-	-	-	-	2:1	-	3.22	-	-	-	-	-	-	3.40	-	-	-	3.02
k (fat sol) (138 μg)	2.84	2	1	39	38	5	0	0	-	-	85	10	1	1	12	0	-	0	24	9	.5	10	.5	0	-	20	0	2	2	131
q1* coenzyme q10 (mg) (30 mg)	-	.272	.075	-	.0375	.625	.0308	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-
q2* pyrrolo quinoline  quinone (mu-g)	-	3.536	-	-	2.025	.063	.2101	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-
s* salicylic acid (mg)	-	~0	~1	-	~ 0.375	~0	~0	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-
-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-

* not really.

complete requirements

fat soluble:

- a: 120% of pre-formed + 100% of convertible rae, total daily. 30% + pre-formed per meal.

- d: 30% + per meal, 120% total

- e: 30% + per meal, 120% total

- k: 30% + per meal, should not exceed 100%/meal, >120% & <200% total

water soluble (bs & c):

- 300+% total w/ 100% for each meal

- b1: 125% w/ each meal

- b2: 131% w/ each meal

- b3: 125% w/ each meal, but not more than 200% in fortified sources.

- *b4 (adenine): 75 mg w/ each meal

- b5: 110% w/ each meal

- b6: 118% w/ each meal

- b7: 171% w/ each meal, with 857% total as a goal.

- *b8 (inositol): 300 mg w/each meal, 1200 mg total

- b9: 100% w/each meal, but not more than 400% from fortified sources, per day.

- b12: 250% w/each meal, including 30+% pre-formed w/each meal. 120% pre-formed per day.

- *b14 (taurine):

- *b16 (choline): 30% + per meal, 120% total

incomplete requirements legend:

>300% without meeting 100%/meal

+75<=100% each meal    [=+200%<=300% total]

+50<=75% each meal   [=+100<=200% total] 

<=50% each meal    [<100% total]

specific brands used:

- so nice vanilla soy milk (product is superior, but discontinued) 

- natura vanilla soy milk (light)

- chapman's black cherry ice cream

- bulk barn nutritional yeast

- vector cereal

- black diamond brand medium cheddar cheese

- selection brand pasta [metro/food basics]

- bulk barn nutritional yeast

- irrestibles brand olive canola oil [metro/food basics]

- dempster's whole grain double flax bread

- black diamond brand medium cheddar cheese

- bulk barn nutritional yeast

- natura chocolate soy milk

- no specific brand or type of coffee

diet options:

daily:

1) fruit bowl 

b5 supplements:

0) yes -  i could just add a little more soy milk. let me work that out, when i'm done.

1) egg concentrates or egg replacement powders should be high in b5 & high in choline but also high in omega-6s - but maybe not high in omega-6s, too. i may also get a dose of b12. some shopping is required. this is probably ideal. i don't want to cook an egg every morning and am not comfortable consuming them raw, but if i can find a tbsp of something to add, i might.

2) dried whey is a little lower in both b5 & choline, but also has a little b12 & has almost no fat. it's almost like the missing part of the yeast. i'm having trouble finding it though and don't think the isolate available at bulk barn is comparable. it seems to be largely seen as a waste product in yogurt production. it may be broadly useful across plates.

3) dried milk is something to look at, but it's hard to say what's actually in it without checking and, according to the usda, the whey beats it on the things i'm interested in right now - b5, choline. it's better for d & b12, but i think i'm ok for both.

4) a dash of instant tea is an interesting thought, as it could get me 10% of the b5 (about what i need) with almost no fat. plus, it has caffeine :). specific brands of hot chocolate may be useful, too. i wouldn't want to commit until i've seen a label.

 2 ) pasta salad bowl:

- 100 g cooked pasta ----> reduce
- one large red pepper

- one large chopped carrot

- 60 g chopped medium cheddar cheese [12 slices]

- 10 g hulled hemp seeds

- yogurt dressing or canola oil caesar dressing

- 1 tsp nutritional yeast

- glass of pasta water 

+

- tomatoes

- flax seeds (ground!) (probably not) 

- spirulina 

- tahini  

- macademia nuts 

- croutons

- tomato powder 

- caesar dressing (very little b1, 35% e?, some a)

- one tbsp of imitation bacon bits (isoflavones, maybe_

- 5 g chopped crickets [5 crickets]  [b12]

- indoor farmed fish? <----b5, b12

- shittake mushrooms <------b5

- lemon (probably for phytonutrients) 

- garlic cloves (probably for phytonutrients)
- oregano & pepper (probably for phytonutrients)

- kalamata olives (probably not necessary for e) 

- microwaved/chopped broccoli (probably not, due to k and I3C)  <----but, b5

- broccoli leaves or kale or dandelion leaves? (probably not, due to I3C and k) 
- red clover (if locatable or foragable, for phytoestrogens)
- alfafa?

0) yogurt is high in b5 and b8.

5) sunflower seeds are high in b5 & high in e, with small amounts of choline but high amounts of omega-6. it doesn't really add up here, but may be better in the pasta bowl (after i work out the yogurt).

6) rice bran is similar to sunflower in b5, but lower in omega-6 and lower in choline. also, less e. it would be better if i find myself strictly concerned about b5, but in the pasta bowl. this seems unlikely.

7) dried whey is a little lower in both b5 & higher in choline, but also has a little b12 & has almost no fat. it's almost like the missing part of the yeast. i'm having trouble finding it though and don't think the isolate available at bulk barn is comparable. it seems to be largely seen as a waste product in yogurt production. it may be broadly useful across plates.

3) eggs:
- 2 jumbo fried eggs
- 1 slice of whole wheat bread (including the germ!) with flax
- 2 tbsp olive oil margarine

- 30 g sliced medium cheddar cheese [6 slices]

+

- salami (45 g) (25% b1, 8% b2, 12% b3, 5% b5, 11.5% b6, 0% b9, 20% b12)

- rice (100 g) (60% b1, 2% b2, 35% b3, 4% b5, 6% b6, 69% b9)

- soy meat (100% b1, 50-70% b2, 100% b3, 15% b5, 60% b6, 45% b9, 90% b12)
- indoor grown salmon? (50 g) (15% b1, 15% b2, 55% b3, 15% b5, 20% b6, 150% b12) <------can't find

- mushroom sauce (some supplemental b2,/b3/b6, substantive b5)
- + apple juice? (1 cup) (100% c)

- carrot juice (1 cup) (18% b1, 8% b2

- orange juice (1 cup) (15% b1, 4% b2, 5% b3, 5% b5, 5% b6, 19% b9, 207% c, added e?)

- grapefruit juice is high in inositol

- cranberry juice (unsweetened. need added c, has e)

- tomato juice (likewise)

- need (85 b1, 50 b2, 95 b3, 75 b5, 85 b6, 75 b9, 65 b12)

==========

the list of everything i need to get.

added are green

13 vitamins:
1) A
2) B1 (thiamine)
3) B2 (riboflavin)
4) B3 (niacin)
5) B5 (pantothenic acid)
6) B6 (pyridoxine)
7) B7 (biotin)

8) B9 (folic acid)
9) B12 (cyano-cobolamin)
10)  C
11) D
12) E
13) K

15 amino acids:
1) histidine
2) isoleucine
3) leucine
4) lysine
5) methionine
6) phenylalanine
7) threonine
8) tryptophan
9) valine
10) arginine
11) cysteine
12) glycine
13) glutamine
14) proline
15) tyrosine
+ measure 6 non-essential

4 fatty acids:
1) linoleic acid
2) ala
3) dha
4) epa

23 minerals:
1) calcium
2) phosphorus
3) potassium
4) sulfur
5) sodium
6) chlorine
7) magnesium
8) iron
9) zinc
10) copper
11) manganese
12) iodine
13) selenium
14) molybdenum
15) chromium
16) fluoride
17) bromine
18) cobalt
19) tin
20) vanadium
21) silicon
22) boron
23) nickel
24) lead?

carotenoids (not including pro-vitamin a)
1) lutein
2) zeaxanthin
3) lycopene
4) phytofluene
5) phytoene
6) astaxanthin
7) capsanthin
8) canthaxanthin
9) cryptoxanthin

chlorophyll:
1) chlorophyll a
2) chlorophyll b

other molecules required for proper metabolic functions:
1) choline (cannot synthesize properly)
2) coQ10
3) lipoic acid
4) glutathione precursors
5) ergothioneine  (cannot synthesize)   <-----mushrooms
6) pyrroloquinoline quinone (PQQ) (cannot synthesize)   <-----kiwis
7) queuine  (cannot synthesize)    <-----cheese [made in stomach by bacteria]
8) taurine (cannot synthesize properly) <----cheese

9) betaine (more than a choline precursor?)

glucose:
i'm more concerned about diabetes than weight gain, so...
the glycemic index is:
running total...

fiber:
i don't need many different types, i just need some. i'm not worrying about this.

& water

also, let's measure flavonoids:

anthocyanidins:
1) pelargonidin
2) delphinidin
3) cyanidin
4) malvinidin
5) peonidin
6) petunidin
7) rosinidin

flavonols:
1) isorhamnetin
2) kaempferol
3) myricetin
4) quercetin
5) fisetin
6) kaempferide

flavones:
1) luteolin
2) apigenin
3) techtochrysin
4) baicalein (to avoid!)
5) norwogonin
6) wogonin
7) nobiletin

flavanones:
1) eriodictyol
2) hesperetin
3) naringenin
4) hesperidin
5) isosakuranetin
6) pinocembrin
7) sterubin

isoflavones:
1) daidzein
2) genistein
3) glycitein
4) biochanin A
5) formononetin

i should try to measure some further phytoestrogens:
1) matairesinol
2) secoisolariciresinol
3) pinoresinol
4) lariciresinol

5) coumestrol

& finally, let's also measure:
1) saponins
2) ursolic acid (& precursors)
3) cafestol
4) resveratrol
5) ellagic acid
6) coumarin
7) tyrosol
8) hydroxytyrosol
9) oleocanthal
10) oleuropein
11) gingerol
12) phytic acid

so, what happened to all the white people in the middle east?

they're still there, actually - in iran, in northern iraq, in syria, in turkey, in libya, in algeria. 

the studies they've done suggest that the women are more caucasian, while the men are more turkish or more semitic. this is difficult to isolate, for obvious reasons, including the substantial amount of sex slaves that were transported from europe to the middle east during the height of the islamic period. the arabs liked white women, and would go out of their way to capture, enslave, rape and impregnate them, with modern day ukraine being the primary victim of that particular type of slave trade. but, it is nonetheless a measurable thing, and the thinking is that what happened was that successive waves of migrations from the east and the south killed all the white men, and raped all their women. the christofascist nature of the late roman empire in the region under homicidal, dictatorial rulers like justinian and heraclius (and the mirror image in the equally despotic late persian empire) didn't help - these people were sent to die as much as they were slaughtered. in the end, the arabs had an easy conquest because the romans and persians just killed each other off.

so, what happened was that the roman empire was overthrown in these areas by an arabic migration event, but it was rather incomplete. the footprints of persian, greek & roman dominance (following sumerian, hittite & assyrian dominance - and mixed up with periods of semitic rule) are still genotypically present, if not overwhelming, in pretty much the entire region. but, in egypt, particularly, there was a much higher level of population replacement, it does seem. and the best reason i've ever seen articulated for that is that it was the most wealthy region, even centuries after it lost an autonomous identity.

there's every reason to believe that population replacement in egypt will continue and that the egyptians of a thousand years from now will be impossible to compare to the egyptians of today.

but, you need to be careful with this - the earliest prehistory seems to be fully africoid, but the historical period was overwhelmingly light-skinned, until the byzantines permanently lost the area for rome in the 7th century, when a more tanned complexion become dominant, due to migration from the peninsula.

this is how white cleopatra was:

that's not even tanned - that's ghastly white.