Why some suggestions may contradict

RECOMMENDED READING Caveats on using the contents of this page. ๐Ÿ‘จโ€โš•๏ธ

If you need help with this information, here is a list of consultants ๐Ÿ‘จโ€โš•๏ธ๐Ÿ‘ฉโ€โš•๏ธ that are available.

Suggestion Parameters

Sample:A Priori (from theoretical deduction)
Bacteria Selection:Outside of Range
Filter: From Special Studies V2: Post-exertional malaise: Rapid cognitive fatigability, _No_Drugs
Rank Used: All Ranks
Shifts Used:High and Low Levels
Citations Used:

How do we know if the suggestions are reasonable/valid?

๐Ÿฑ Food Menu Planner ๐Ÿฝ๏ธ ๐Ÿ“น How are suggestions determined


The following will shift items that are too high to lower values and values that are too low to higher values.
Items will feed or starve specific bacteria.

The recommended process to obtain a persistent shift of the microbiome is:
 Generate 4 lists from the suggestions with nothing repeated on another list
  Emphasize one list each week
  After 8 weeks (2 cycles), retest the microbiome to obtains the next set of course corrections
This approach allows the microbiome to stablize towards normal.

To Add or Increase Intake

Modifier (Alt Names on Hover) Confidence ๐Ÿ“น
foeniculum vulgare,fennel 1
laser trilobum l.,kefe cumin 0.762
cinnamon (oil. spice) 0.74  ๐Ÿ“
๐Ÿ•ฎ  garlic (allium sativum) 0.738  ๐Ÿ“
๐Ÿ•ฎ  thyme (thymol, thyme oil) 0.654
๐Ÿ•ฎ  lactobacillus plantarum (probiotics) 0.653  ๐Ÿ“
๐Ÿ•ฎ  Vitamin B-12 0.644  ๐Ÿ“
๐Ÿ•ฎ  hypericin, St. John's Wort 0.631
nigella sativa seed (black cumin) 0.629  ๐Ÿ“
clostridium butyricum (probiotics),Miya,Miyarisan 0.628  ๐Ÿ“
neem 0.593  ๐Ÿ“
๐Ÿ•ฎ  Hesperidin (polyphenol) 0.566  ๐Ÿ“
๐Ÿ•ฎ  lactobacillus rhamnosus gg (probiotics) 0.559  ๐Ÿ“
Caffeine 0.538
peppermint (spice, oil) 0.533
barley 0.528  ๐Ÿ“
๐Ÿ•ฎ  N-Acetyl Cysteine (NAC), 0.525  ๐Ÿ“
๐Ÿ•ฎ  Vitamin B1,thiamine hydrochloride 0.524  ๐Ÿ“
vitamin B3,niacin 0.518  ๐Ÿ“
retinoic acid,(Vitamin A derivative) 0.509
diosmin,(polyphenol) 0.509  ๐Ÿ“
Arbutin (polyphenol) 0.509  ๐Ÿ“
luteolin (flavonoid) 0.509  ๐Ÿ“
๐Ÿ•ฎ  Vitamin B6,pyridoxine hydrochloride 0.509  ๐Ÿ“
Theobromine (in food) 0.509
๐Ÿ•ฎ  vitamin d 0.507  ๐Ÿ“
๐Ÿ•ฎ  vitamin B7, biotin 0.5  ๐Ÿ“
๐Ÿ•ฎ  lactobacillus reuteri (probiotics) 0.48  ๐Ÿ“
Curcumin 0.479  ๐Ÿ“
๐Ÿ•ฎ  melatonin supplement 0.459  ๐Ÿ“
๐Ÿ•ฎ  jatropha curcas [can be poisonous] 0.44
Guaiacol (polyphenol) 0.436
syzygium aromaticum (clove) 0.434
oplopanax horridus(Devil's Club) 0.434
๐Ÿ•ฎ  lactobacillus casei (probiotics) 0.406  ๐Ÿ“
whey 0.394  ๐Ÿ“
๐Ÿ•ฎ  lactobacillus paracasei (probiotics) 0.384  ๐Ÿ“
Vitamin C (ascorbic acid) 0.382  ๐Ÿ“
๐Ÿ•ฎ  lactobacillus kefiri (NOT KEFIR) 0.369
oregano (origanum vulgare, oil) | 0.353
coriander oil 0.335
lemongrass oil 0.322
rosmarinus officinalis,rosemary 0.261
tea 0.257
galla chinensis (herb) 0.255
mutaflor escherichia coli nissle 1917 (probiotics) 0.251  ๐Ÿ“
bioflorin,enterococcus faecium sf 68,(probiotics) 0.245
๐Ÿ•ฎ  selenium 0.24  ๐Ÿ“
salvia officinalis (sage) 0.236
pediococcus acidilactic (probiotic) 0.236
soy 0.229  ๐Ÿ“
๐Ÿ•ฎ  bifidobacterium infantis,(probiotics) 0.224  ๐Ÿ“
whole-grain barley 0.219  ๐Ÿ“
triphala 0.217  ๐Ÿ“
tannic acid 0.217
laminaria hyperborea( tangle/cuvie - seaweed) 0.214
xylaria hypoxylon (fungi) 0.21
๐Ÿ•ฎ  enterococcus faecium (probiotic) 0.207  ๐Ÿ“
mastic gum (prebiotic) 0.206  ๐Ÿ“
Vitamin B9,folic acid 0.201  ๐Ÿ“

To Remove or Decrease

Modifier Confidence ๐Ÿ“น
aspartame (sweetner) 0.877
๐Ÿ•ฎ  Reduce choline (Beef, Chicken Eggs) 0.8
Slippery Elm 0.528
๐Ÿ•ฎ  berberine 0.449
ku ding cha tea 0.432
arabinogalactan (prebiotic) 0.346
๐Ÿ•ฎ  lactulose 0.325
blueberry 0.301
๐Ÿ•ฎ  zinc 0.278
๐Ÿ•ฎ  iron 0.274
non-starch polysaccharides 0.267
symbioflor 2 e.coli probiotics 0.237
๐Ÿ•ฎ  Pulses 0.222
red wine 0.22
raffinose(sugar beet) 0.208
green-lipped mussel 0.201
General Biotics Equilibrium 0.19
d-ribose 0.189
๐Ÿ•ฎ  oligosaccharides (prebiotic) 0.188
vsl#3 (probiotics) 0.186
levan 0.185
xylan (prebiotic) 0.175
๐Ÿ•ฎ  mannooligosaccharide (prebiotic) 0.171
vitamin a 0.161
gynostemma pentaphyllum (Jiaogulan) 0.149
resistant starch 0.147
apple 0.145
barley,oat 0.145
๐Ÿ•ฎ  saccharomyces boulardii (probiotics) 0.14
๐Ÿ•ฎ  pectin 0.138
carob 0.138
wheat bran 0.132
๐Ÿ•ฎ  inulin (prebiotic) 0.129
๐Ÿ•ฎ  alcoholic beverages 0.128
gluten-free diet 0.126
catecholamines (polyphenol) 0.124
lupin seeds (anaphylaxis risk, toxic if not prepared properly) 0.124
red alga Laurencia tristicha 0.124
Ferric citrate 0.123
chondrus crispus,red sea weed 0.123
mediterranean diet 0.121
l-proline 0.121
colinfant e.coli probiotics 0.119
l-glutamic acid 0.119
l-serine 0.119
beef 0.119
bean 0.115
๐Ÿ•ฎ  galactose (milk sugar) 0.115
fasting 0.114
๐Ÿ•ฎ  galacto-oligosaccharides (prebiotic) 0.114
resistant maltodextrin 0.112
l-citrulline 0.111
Sijunzi decoction 0.109
pea (fiber, protein) 0.109
cvs maximum strength probiotic 0.105
dairy 0.102
cadium 0.092
Psyllium (Plantago Ovata Husk) 0.091
fat 0.087
๐Ÿ•ฎ  lactobacillus gasseri (probiotics) 0.086
NOTE: (Heparin, hyaluronan, or chondroitin sulfate) and Lactobacillus probiotics should not be taken concurrently.

All suggestions are computed solely on their predicted microbiome impact. Safety, side-effects etc must be evaluated by your medical professionals before starting. Some items suggests have significant risk of adverse consequences for some people.

Special thanks to David F Morrison and Geert Van Houcke for doing Quality Assurance. Special thanks to Oliver Luk, B.Sc. (Biology) from BiomeSight for spot checking the coding of data from the US National Library of Medicine

This is an Academic site. It generates theoretical models of what may benefit a specific microbiome results.

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Use of data on this site is prohibited except under written license. There is no charge for individual personal use. Use for any commercial applications or research requires a written license.
Caveat emptor: Analysis and suggestions are based on modelling (and thus infererence) based on studies. The data sources are usually given for those that wish to consider alternative inferences. theories and models.
Inventions/Methodologies on this site are Patent Pending.

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