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: Neuroendocrine Manifestations: cold extremities_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  Hesperidin (polyphenol) 0.399  ๐Ÿ“
๐Ÿ•ฎ  N-Acetyl Cysteine (NAC), 0.321  ๐Ÿ“
sucralose 0.304  ๐Ÿ“
๐Ÿ•ฎ  Vitamin B-12 0.302  ๐Ÿ“
vitamin B3,niacin 0.292  ๐Ÿ“
retinoic acid,(Vitamin A derivative) 0.281
Arbutin (polyphenol) 0.281  ๐Ÿ“
Theobromine (in food) 0.281
๐Ÿ•ฎ  Vitamin B6,pyridoxine hydrochloride 0.281  ๐Ÿ“
luteolin (flavonoid) 0.281  ๐Ÿ“
diosmin,(polyphenol) 0.281  ๐Ÿ“
๐Ÿ•ฎ  thyme (thymol, thyme oil) 0.279
๐Ÿ•ฎ  melatonin supplement 0.277  ๐Ÿ“
๐Ÿ•ฎ  high-fat diets 0.273
Caffeine 0.271
๐Ÿ•ฎ  vitamin B7, biotin 0.261  ๐Ÿ“
Vitamin B9,folic acid 0.251  ๐Ÿ“
Guaiacol (polyphenol) 0.247
๐Ÿ•ฎ  Vitamin B1,thiamine hydrochloride 0.241  ๐Ÿ“
๐Ÿ•ฎ  garlic (allium sativum) 0.237  ๐Ÿ“
galla chinensis (herb) 0.236
laminaria hyperborea( tangle/cuvie - seaweed) 0.228
neem 0.217  ๐Ÿ“
Vitamin C (ascorbic acid) 0.215  ๐Ÿ“
tea 0.21
magnesium-deficient diet 0.208
foeniculum vulgare,fennel 0.183
Curcumin 0.181  ๐Ÿ“
nigella sativa seed (black cumin) 0.178  ๐Ÿ“
salvia officinalis (sage) 0.177
syzygium aromaticum (clove) 0.175
๐Ÿ•ฎ  hypericin, St. John's Wort 0.173
chitosan,(sugar) 0.169  ๐Ÿ“
laser trilobum l.,kefe cumin 0.16
oplopanax horridus(Devil's Club) 0.143
cinnamon (oil. spice) 0.142  ๐Ÿ“
๐Ÿ•ฎ  jatropha curcas [can be poisonous] 0.141
trachyspermum ammi, Ajwain 0.139
peppermint (spice, oil) 0.127
bacillus laterosporus (probiotic) 0.126
low fodmap diet 0.113
sorghum 0.107
lemongrass oil 0.103
salt (sodium chloride) 0.102
saccharin 0.099  ๐Ÿ“
gluten-free diet 0.098
coriander oil 0.093
cadium 0.092
annatto 0.092
peganum harmala (rue) 0.089
momordia charantia(bitter melon, karela, balsam pear, or bitter gourd) 0.089
๐Ÿ•ฎ  bifidobacterium lactis,streptococcus thermophilus probiotic 0.088
๐Ÿ•ฎ  lactobacillus kefiri (NOT KEFIR) 0.087
aloe vera 0.087
high fodmap diet 0.086
stevia 0.086  ๐Ÿ“
๐Ÿ•ฎ  Dextrin 0.085  ๐Ÿ“
Sumac(Rhus coriaria) 0.085
low carbohydrate diet 0.084
๐Ÿ•ฎ  Fisetin 0.083  ๐Ÿ“

To Remove or Decrease

Modifier Confidence ๐Ÿ“น
๐Ÿ•ฎ  inulin (prebiotic) 1
๐Ÿ•ฎ  Human milk oligosaccharides (prebiotic, Holigos, Stachyose) 0.781
๐Ÿ•ฎ  fructo-oligosaccharides (prebiotic) 0.721
๐Ÿ•ฎ  resveratrol (grape seed/polyphenols/red wine) 0.655
arabinogalactan (prebiotic) 0.619
soy 0.571
๐Ÿ•ฎ  lactulose 0.514
wheat bran 0.445
raffinose(sugar beet) 0.438
resistant starch 0.428
๐Ÿ•ฎ  Burdock Root 0.419
bacillus subtilis (probiotics) 0.417
jerusalem artichoke (prebiotic) 0.377
almonds/ almond skins 0.377
sesame cake/meal 0.372
๐Ÿ•ฎ  lactobacillus acidophilus (probiotics) 0.365
๐Ÿ•ฎ  galacto-oligosaccharides (prebiotic) 0.356
apple 0.352
navy bean 0.313
๐Ÿ•ฎ  lactobacillus plantarum (probiotics) 0.303
๐Ÿ•ฎ  gum arabic (prebiotic) 0.297
mediterranean diet 0.29
red wine 0.268
๐Ÿ•ฎ  Glucomannan 0.264
barley,oat 0.259
magnesium 0.257
Conjugated Linoleic Acid 0.255
ketogenic diet 0.255
daesiho-tang 0.251
Lactobacillus Johnsonii (probiotic) 0.251
๐Ÿ•ฎ  pectin 0.25
blueberry 0.247
๐Ÿ•ฎ  noni 0.228
๐Ÿ•ฎ  lactobacillus plantarum,xylooligosaccharides,(prebiotic) (probiotics) 0.224
๐Ÿ•ฎ  Pulses 0.22
clostridium butyricum (probiotics),Miya,Miyarisan 0.219
๐Ÿ•ฎ  bifidobacterium lactis bb12 (probiotics) 0.212
pea (fiber, protein) 0.212
๐Ÿ•ฎ  zinc 0.203
๐Ÿ•ฎ  oligosaccharides (prebiotic) 0.199
chondrus crispus,red sea weed 0.194
fasting 0.188
whey 0.186
high fiber diet 0.186
fish oil 0.184
Slippery Elm 0.182
fat 0.179
wheat 0.175
l-proline 0.169
plantago asiatica l. 0.168
lupin seeds (anaphylaxis risk, toxic if not prepared properly) 0.161
pomegranate 0.16
partially hydrolysed guar gum,fructo-oligosaccharides (prebiotic) 0.159
laminaria digitata,oarweed - seaweed 0.157
๐Ÿ•ฎ  galactose (milk sugar) 0.153
walnuts 0.149
๐Ÿ•ฎ  lactobacillus reuteri (probiotics) 0.148
barley 0.146
non-starch polysaccharides 0.145
vsl#3 (probiotics) 0.142
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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