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: Comorbid: Panic Attacks_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
๐Ÿ•ฎ  Vitamin B1,thiamine hydrochloride 0.35  ๐Ÿ“
rosmarinus officinalis,rosemary 0.342
๐Ÿ•ฎ  Hesperidin (polyphenol) 0.338  ๐Ÿ“
๐Ÿ•ฎ  N-Acetyl Cysteine (NAC), 0.337  ๐Ÿ“
๐Ÿ•ฎ  melatonin supplement 0.312  ๐Ÿ“
Caffeine 0.304
Theobromine (in food) 0.299
luteolin (flavonoid) 0.299  ๐Ÿ“
๐Ÿ•ฎ  Vitamin B6,pyridoxine hydrochloride 0.299  ๐Ÿ“
retinoic acid,(Vitamin A derivative) 0.299
diosmin,(polyphenol) 0.299  ๐Ÿ“
Arbutin (polyphenol) 0.299  ๐Ÿ“
๐Ÿ•ฎ  Vitamin B-12 0.299  ๐Ÿ“
Vitamin C (ascorbic acid) 0.287  ๐Ÿ“
๐Ÿ•ฎ  vitamin B7, biotin 0.276  ๐Ÿ“
๐Ÿ•ฎ  lactobacillus casei (probiotics) 0.255  ๐Ÿ“
nigella sativa seed (black cumin) 0.247  ๐Ÿ“
vitamin B3,niacin 0.239  ๐Ÿ“
Vitamin B9,folic acid 0.229  ๐Ÿ“
๐Ÿ•ฎ  hypericin, St. John's Wort 0.227
laser trilobum l.,kefe cumin 0.215
cranberry bean flour 0.213
foeniculum vulgare,fennel 0.209
๐Ÿ•ฎ  jatropha curcas [can be poisonous] 0.204
oplopanax horridus(Devil's Club) 0.204
๐Ÿ•ฎ  lactobacillus paracasei (probiotics) 0.193  ๐Ÿ“
Guaiacol (polyphenol) 0.193
๐Ÿ•ฎ  lactobacillus kefiri (NOT KEFIR) 0.178
neem 0.164  ๐Ÿ“
Cranberry 0.162
chitosan,(sugar) 0.157  ๐Ÿ“
๐Ÿ•ฎ  garlic (allium sativum) 0.154  ๐Ÿ“
cinnamon (oil. spice) 0.152  ๐Ÿ“
๐Ÿ•ฎ  thyme (thymol, thyme oil) 0.149
peppermint (spice, oil) 0.149
๐Ÿ•ฎ  Cacao 0.138  ๐Ÿ“
๐Ÿ•ฎ  cannabinoids 0.131
gluten-free diet 0.131
๐Ÿ•ฎ  fructo-oligosaccharides (prebiotic) 0.128  ๐Ÿ“
sucralose 0.126  ๐Ÿ“
chitooligosaccharides (prebiotic) 0.126  ๐Ÿ“
vegetable/fruit juice-based diets 0.123
Curcumin 0.115  ๐Ÿ“
whey 0.112  ๐Ÿ“
schinus molle (herb) 0.112
๐Ÿ•ฎ  resveratrol (grape seed/polyphenols/red wine) 0.106  ๐Ÿ“
navy bean 0.104
trametes versicolor(Turkey tail mushroom) 0.097
๐Ÿ•ฎ  lauric acid(fatty acid in coconut oil,in palm kernel oil,) 0.097
high animal protein diet 0.091
tea 0.088
salvia officinalis (sage) 0.087
broccoli 0.086
๐Ÿ•ฎ  bifidobacterium longum bb536 (probiotics) 0.08
๐Ÿ•ฎ  galacto-oligosaccharides (prebiotic) 0.08  ๐Ÿ“
๐Ÿ•ฎ  bifidobacterium lactis,streptococcus thermophilus probiotic 0.077
sorghum 0.077
anise 0.077  ๐Ÿ“
brassica juncea 0.074
quercetin 0.074  ๐Ÿ“

To Remove or Decrease

Modifier Confidence ๐Ÿ“น
Slippery Elm 1
triphala 0.475
๐Ÿ•ฎ  inulin (prebiotic) 0.461
๐Ÿ•ฎ  berberine 0.412
๐Ÿ•ฎ  saccharomyces boulardii (probiotics) 0.335
๐Ÿ•ฎ  lactobacillus plantarum (probiotics) 0.328
arabinogalactan (prebiotic) 0.292
resistant starch 0.265
๐Ÿ•ฎ  Reduce choline (Beef, Chicken Eggs) 0.258
walnuts 0.253
๐Ÿ•ฎ  Pulses 0.24
๐Ÿ•ฎ  lactobacillus rhamnosus gg (probiotics) 0.225
non-starch polysaccharides 0.223
saccharin 0.218
vegetarians 0.214
barley 0.197
red wine 0.173
๐Ÿ•ฎ  oligosaccharides (prebiotic) 0.172
xylan (prebiotic) 0.147
ku ding cha tea 0.142
๐Ÿ•ฎ  ß-glucan 0.138
whole grain diet 0.136
lupin seeds (anaphylaxis risk, toxic if not prepared properly) 0.134
resistant maltodextrin 0.133
gynostemma pentaphyllum (Jiaogulan) 0.132
barley,oat 0.131
fish oil 0.13
๐Ÿ•ฎ  Prescript Assist (2018 Formula) 0.128
high red meat 0.12
low protein diet 0.118
salt (sodium chloride) 0.113
refined wheat breads 0.113
levan 0.111
๐Ÿ•ฎ  lactobacillus acidophilus (probiotics) 0.109
fasting 0.108
hypocaloric hyperproteic diet 0.107
๐Ÿ•ฎ  pectin 0.106
l-proline 0.105
animal-based diet 0.103
๐Ÿ•ฎ  lactulose 0.101
pea (fiber, protein) 0.097
clostridium butyricum (probiotics),Miya,Miyarisan 0.097
gallic acid (food additive) 0.095
bacillus amyloliquefaciens (probiotic) 0.094
๐Ÿ•ฎ  quebracho 0.091
raw potato starch 0.091
chrysanthemum morifolium 0.09
pomegranate 0.087
polydextrose 0.087
wheat 0.086
high salt 0.086
๐Ÿ•ฎ  Goji (berry,juice) 0.085
l-citrulline 0.085
Gluco-Oligosaccharides 0.083
bacillus coagulans (probiotics) 0.08
๐Ÿ•ฎ  vitamin d 0.079
๐Ÿ•ฎ  bifidobacterium catenulatum,(probiotics) 0.079
slow digestible carbohydrates 0.077
dietary phytoestrogens (isoflavones) 0.076
sodium butyrate 0.073
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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