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: DePaul University Fatigue Questionnaire : Mood swings_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  N-Acetyl Cysteine (NAC), 0.515  ๐Ÿ“
Vitamin B9,folic acid 0.483  ๐Ÿ“
๐Ÿ•ฎ  Hesperidin (polyphenol) 0.479  ๐Ÿ“
Caffeine 0.476
๐Ÿ•ฎ  Vitamin B1,thiamine hydrochloride 0.473  ๐Ÿ“
Vitamin C (ascorbic acid) 0.453  ๐Ÿ“
๐Ÿ•ฎ  melatonin supplement 0.451  ๐Ÿ“
foeniculum vulgare,fennel 0.434
diosmin,(polyphenol) 0.395  ๐Ÿ“
๐Ÿ•ฎ  vitamin B7, biotin 0.395  ๐Ÿ“
Arbutin (polyphenol) 0.395  ๐Ÿ“
๐Ÿ•ฎ  Vitamin B6,pyridoxine hydrochloride 0.395  ๐Ÿ“
retinoic acid,(Vitamin A derivative) 0.395
Theobromine (in food) 0.395
luteolin (flavonoid) 0.395  ๐Ÿ“
๐Ÿ•ฎ  Vitamin B-12 0.395  ๐Ÿ“
๐Ÿ•ฎ  hypericin, St. John's Wort 0.35
oplopanax horridus(Devil's Club) 0.319
laser trilobum l.,kefe cumin 0.303
vitamin B3,niacin 0.297  ๐Ÿ“
๐Ÿ•ฎ  jatropha curcas [can be poisonous] 0.283
nigella sativa seed (black cumin) 0.274  ๐Ÿ“
sucralose 0.261  ๐Ÿ“
Cranberry 0.234
cranberry bean flour 0.198
chitosan,(sugar) 0.181  ๐Ÿ“
whole-grain barley 0.174  ๐Ÿ“
๐Ÿ•ฎ  lauric acid(fatty acid in coconut oil,in palm kernel oil,) 0.171
๐Ÿ•ฎ  lactobacillus casei (probiotics) 0.168  ๐Ÿ“
Guaiacol (polyphenol) 0.167
chitooligosaccharides (prebiotic) 0.162  ๐Ÿ“
momordia charantia(bitter melon, karela, balsam pear, or bitter gourd) 0.162
๐Ÿ•ฎ  garlic (allium sativum) 0.157  ๐Ÿ“
๐Ÿ•ฎ  cannabinoids 0.151
cinnamon (oil. spice) 0.151  ๐Ÿ“
linseed(flaxseed) 0.151  ๐Ÿ“
whey 0.14  ๐Ÿ“
gluten-free diet 0.128
high sugar diet 0.127
Grapefruit seed extract 0.117
sorghum 0.113
๐Ÿ•ฎ  lactobacillus salivarius (probiotics) 0.112  ๐Ÿ“
l-glutamine 0.107  ๐Ÿ“
vegetable/fruit juice-based diets 0.105
๐Ÿ•ฎ  Tributyrin 0.105
anise 0.104  ๐Ÿ“
peppermint (spice, oil) 0.104
๐Ÿ•ฎ  lactobacillus kefiri (NOT KEFIR) 0.104
๐Ÿ•ฎ  thyme (thymol, thyme oil) 0.104
๐Ÿ•ฎ  bifidobacterium lactis,streptococcus thermophilus probiotic 0.104
๐Ÿ•ฎ  mannooligosaccharide (prebiotic) 0.099  ๐Ÿ“
brassica juncea 0.094
glycyrrhizic acid (licorice) 0.093  ๐Ÿ“
tea 0.092
Apple skin 0.086
Caraway 0.084
Papaya leaf 0.084
Epazote 0.084
Tea tree 0.084
Honeysuckle 0.084

To Remove or Decrease

Modifier Confidence ๐Ÿ“น
๐Ÿ•ฎ  inulin (prebiotic) 1
Slippery Elm 0.818
๐Ÿ•ฎ  berberine 0.669
resistant starch 0.579
๐Ÿ•ฎ  lactobacillus plantarum (probiotics) 0.558
red wine 0.55
arabinogalactan (prebiotic) 0.501
๐Ÿ•ฎ  Human milk oligosaccharides (prebiotic, Holigos, Stachyose) 0.446
triphala 0.428
saccharin 0.426
๐Ÿ•ฎ  saccharomyces boulardii (probiotics) 0.406
๐Ÿ•ฎ  Pulses 0.386
๐Ÿ•ฎ  lactobacillus rhamnosus gg (probiotics) 0.351
๐Ÿ•ฎ  Reduce choline (Beef, Chicken Eggs) 0.31
non-starch polysaccharides 0.308
stevia 0.294
xylan (prebiotic) 0.286
barley 0.28
lupin seeds (anaphylaxis risk, toxic if not prepared properly) 0.253
walnuts 0.252
resistant maltodextrin 0.246
๐Ÿ•ฎ  vitamin d 0.245
gallic acid (food additive) 0.241
wheat bran 0.229
high red meat 0.228
whole grain diet 0.228
fasting 0.224
hypocaloric hyperproteic diet 0.223
schisandra chinensis(magnolia berry or five-flavor-fruit) 0.21
l-citrulline 0.21
vegetarians 0.208
๐Ÿ•ฎ  pectin 0.206
animal-based diet 0.198
apple 0.196
๐Ÿ•ฎ  lactobacillus fermentum (probiotics) 0.184
fibre-rich macrobiotic ma-pi 2 diet 0.162
soy 0.16
low-fat diets 0.158
salt (sodium chloride) 0.147
raw potato starch 0.144
ketogenic diet 0.141
๐Ÿ•ฎ  bifidobacterium longum (probiotics) 0.138
๐Ÿ•ฎ  ß-glucan 0.136
๐Ÿ•ฎ  cruciferous vegetables (broccoli cabbage) 0.134
levan 0.133
gynostemma pentaphyllum (Jiaogulan) 0.133
๐Ÿ•ฎ  Burdock Root 0.128
sodium butyrate 0.127
๐Ÿ•ฎ  lactobacillus reuteri (probiotics) 0.124
๐Ÿ•ฎ  bifidobacterium bifidum (probiotics) 0.121
barley,oat 0.116
Alpha-Ketoglutarate 0.115
plantago asiatica l. 0.115
pea (fiber, protein) 0.115
Pork 0.111
nuts 0.111
high salt 0.109
๐Ÿ•ฎ  lactobacillus acidophilus (probiotics) 0.105
Tryptophan 0.104
slow digestible carbohydrates 0.104
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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