In discussion with readers, interest in non-drug treatment of mast cell and histamine issues is very high. Trying to get traction with the microbiome has not been successful. On how to use Half-Life, see Half-Life: Not the game but supplements!For Arginine and Glutamine, 100mg of each every hour is suggested.
Dosages: Are the maximum deemed safe by an authority, not recommended dosage
Most of the items above are modifiers on Microbiome Prescription. An interesting experiment is to see which bacteria/taxa are modified in common with the above. Below are the taxa that occurs 6 or 7 times for the above 7 items.
Taxa Name
Rank
Impact
Times Shared
Bacteroidaceae
family
Decreases
7
Lachnospiraceae
family
Major Decrease
6
Desulfovibrionaceae
family
Major Decrease
6
Clostridiaceae
family
Decreases
6
Bacteroides
genus
Decreases
7
Faecalibacterium
genus
Increases
6
Ruminococcus
genus
Decreases
6
Desulfovibrio
genus
Decreases
6
Roseburia
genus
Decreases
6
Eubacteriales
order
Decreases
6
Bacteroides xylanisolvens
species
Decreases
7
Bacteroides caccae
species
Decreases
7
Bacteroides ovatus
species
Decreases
7
Bacteroides uniformis
species
Decreases
7
Bacteroides thetaiotaomicron
species
Decreases
7
Phocaeicola vulgatus
species
Decreases
7
Items that are marked decreases, are likely bacteria you may want to reduce if you have mast cell issues. Faecalibacterium is the one bacteria that you want to increase.
Applying to your microbiome sample
On the [Research Feature] tab. Find this section and click #2
See Video above for the rest of the steps
As always, review your plan with your knowledgeable medical professional before starting. Some substances may be inappropriate for other medical constraints.
This week I have been pinged by several people with ME/CFS who have seen drops in Saturated Oxygen Level (SO2) during the day. One model of many symptoms of ME/CFS (brain fog, easy fatigue) is that of diminished oxygen deliver and reduced products clearance (like CO2 and Lactic Acid). This reduction of oxygen can be due to many causes: Coagulation, Inflammation, Hemoglobin (iron) disruptions, etc.
People who follow me knows, know that I prefer to work from facts, models and objective measurements. Saturated Oxygen Level (SO2) gives us an objective measurement. Personally, my wife and I use a smart watch that records my (SO2) and other factors every 10 minutes. The data has been helpful to us to triage some events — it is not a Star Trek Tricorder, but better than speculation. Images at end of the data.
Importance of Half Life
What is called half-life is actually critical for dosage size and timings. MDs prescribing drugs specify one tablet a day, two tablets every 12 hours, a tablet every 8 hours; are based on half-life typically.
What is half-life? It is simply the time it takes to reduce the level in the body to half of the prior amount.
This is not always simple, it takes time to get the supplement or drug into the body as the following quote indicates:
“In healthy volunteers who have taken oral doxycycline, the maximum doxycycline plasma concentrations (Cmax) of 1.5 to 7.0 μg/ml are usually reached within 3 h, and the drug has a half-life of 14 to 24 h” [2005]
Step One — Find Half Lifes!
This is actually pretty easy, usually typing in the supplement and “half-life” will return answers from the web. For the above people, I assembled a list of possible testing supplements from prior posts on coagulation to see if we can determine the possible mechanism for the SO2 drop they saw. The purpose is to identify a probable cause which should then be discussed with your medical professionals.
See this post for the literature on these. We want to then find the half-life and the maximum safe dosage. Many of the maximum deemed safe (i.e. used in studies dosages) are listed here.
As above, there can be time to get it into the body as the following states for CoQ 10.
The T(max) is around 6 h, with an elimination half-life of about 33 h. The reference intervals for plasma CoQ10 range from 0.40 to 1.91 micromol/l in healthy adults. With CoQ10 supplements there is reasonable correlation between increase in plasma CoQ10 and ingested dose up to a certain point. Animal data show that CoQ10 in large doses is taken up by all tissues including heart and brain mitochondria.
This is a useful exercise to do for ALL OF YOUR SUPPLEMENTS. This will answer the question, should you do one mega dose a day or 4 small dosages thru the day or even 6 or 8 small dosages per day – to get the best results. You want to maintain a reasonable level in your body for the whole day.
One possible strategy
There are many possible approaches, my preference here would to start with the longest half life and work down. This leads to the following suggestions (to be discussed with your medical professional)
CoQ10: 300mg day 1, 600 mg day 2, 900 mg day 3, then 1200 mg/day for at least 2 weeks.
4 capsules per day for some products
Bromelain: : Given the half life, I would start with 1 capsule every 12 hours (typically 500mg), doubling the dosage on the second day and then keep repeating for the rest of the week
Lumbrokinase: Given the half life, I would start with 1 capsule every 12 hours, doubling the dosage for the next 4 days keep repeating for the rest of the week
etc
You want to identify the substance that hints at the source, then get your MD involved. Do not try all of them at once. Introduce one item a week and see what the response is. Personally, I did the Aspirin route which had me running up and down the walls after 7 days — that response persuaded the MD to order the Hemex Lab Coagulation Panels which identified issues. That lead to appropriate treatment.
For the short half-life items, You want to take a SO2 measurement no longer than the half-life. For Alpha Lipoic Acid, the typical capsule is around 300 mg, so I would go for one capsule every hour for 4 hours and monitor the levels for at least 6 hours. This will keep the concentration at a reasonable level. Going above the maximum dosages has significant risk. This is an example for ALA, Alpha lipoic acid intoxicatıon: An adult [2018]. As always, have your plan reviewed by your medical professional before starting.
Remember: Record in Excel or other product your base line — the daily or weekly pattern before you start. Keep up the recording of SO2 as you walk thru the substances. For me, having a smart watch that does it makes it so so easy with awesome data to show my MD.
If DAO is being taken to reduce histamine in the body – we use 18 hours. If it is being taken to quiet down the histamine release in the gut from eating something, it is 19 minutes. So, taking DAO immediately before or during a meal may have the best benefit.
The Unique Possibility of Symptom Treatment Resolving the Cause
My model of coagulation issues is simple: some group of bacteria are dumping chemical signals into the body that triggers one or another form of coagulation. Why would they be doing that? Survival! These bacteria prefers a low oxygen environment so they are taxa-forming your body for their needs. Increasing the oxygen level in the body will typically inhibit these bacteria – but may not be enough to suppress them. The use of other substances (in the personal experience that I cited above, following Cecile Jadin’s “Occult Rickettsia” protocol of rotating antibiotics) may be needed to suppress these troublesome bacteria, to “rid me of this meddlesome taxa”. Note: The virus or bacteria that trigger the illness is unlikely to be the meddlesome ones, rather, other bacteria that saw opportunity in its disruptions of the body and exploited it. I believe these bacteria are seen in stool microbiome samples.
Example of the recording on the Smart Watch of Oxygen Levels
The two videos below are intended as quick introductions to the microbiome prescription site. The site is dynamic with continuous changes of data available and being used.
This covers sites that provides comprehensive reports on your microbiome. The better reports typically report on over 500 different bacteria from a sample.
Lab/Processor
Low
Typical Count
High
Samples Uploaded
AmericanGut
73
156
213
18
BiomeSight
11
572
1305
1635
BiomeSightRdp
279
573
862
15
CosmosId
6
436
705
36
es-xenogene
5
761
5225
24
Medivere
530
721
934
7
Microba
53
126
186
21
OmbreLabs/Thryve
185
671
2238
1241
SequentiaBiotech
166
313
460
36
uBiome
6
249
589
814
Statistics at the start of January 2023
Older Labs
These are older technology and often are focused on a small number of bacteria. Often the focus was based on what was deemed significant 10 or even 20 years ago.
This feature was added because many of the suggestions were for flavonoids or other items that may or may not be available as supplements. Most people do not know what is in different foods, especially items you are wishing to avoid. The intent is to allow a more comprehensive and rich diet to be developed by users.
This is a reader with a diagnosis of Crohn’s diseases with complications (severe histamine and mast cell issues, severe multiple chemical sensitivity). She also have had ongoing hot flashes for a few decase The Crohn’s has been stabled and does not require prescription medications; it has been treated by diet and the use of E.Coli probiotics (Symbioflor-2: SOURCES: https://www.paulsmarteurope.com/ and https://www.naturitas.us/, and Mutaflor). When a flare starts, the E.Coli probiotics have been able to quiet things down quickly.
Using the new Food Suggestions (with consensus)
This is a new feature that is intended to supplement the first class suggestions from microbiome prescription. Almost 8000 different foods are evaluated. The intent is to allow people to fine tune diets for the most impact especially when flavonoids and sugar types are given by name, but not by what food contains them. Some foods may have both good and bad content, the intent is do a deep evaluation of the foods based on their reported nutrients. For more information, see this blog post.
Overview of Samples
The general impression of the samples is reasonable stableness. Some third party criteria improved (Metagnomics, Xenogeme) and other third party criteria (Medivere,MyBioma,Nirvana) got worst, and one with no change(JasonH). The same is seen with the statistical ranges.
Criteria
2022
2021
2020
Lab Read Quality
3
4.1
3.8
Bacteria Reported By Lab
524
584
721
Bacteria Over 99%ile
5
9
6
Bacteria Over 95%ile
30
44
36
Bacteria Over 90%ile
52
82
84
Bacteria Under 10%ile
45
25
26
Bacteria Under 5%ile
15
10
4
Bacteria Under 1%ile
0
0
0
Lab: Thryve
Rarely Seen 1%
8
4
9
Rarely Seen 5%
27
29
51
Pathogens
29
33
28
Outside Range from JasonH
7
7
7
Outside Range from Medivere
15
15
14
Outside Range from Metagenomics
10
10
12
Outside Range from MyBioma
13
13
12
Outside Range from Nirvana/CosmosId
23
23
14
Outside Range from XenoGene
40
40
49
Outside Lab Range (+/- 1.96SD)
31
22
18
Outside Box-Plot-Whiskers
138
109
142
Outside Kaltoft-Møldrup
184
163
205
Condition Est. Over 99%ile
0
0
0
Condition Est. Over 95%ile
1
2
1
Condition Est. Over 90%ile
1
2
1
Enzymes Over 99%ile
3
9
0
Enzymes Over 95%ile
32
64
23
Enzymes Over 90%ile
65
194
71
Enzymes Under 10%ile
136
45
68
Enzymes Under 5%ile
42
21
37
Enzymes Under 1%ile
0
4
0
Compounds Over 99%ile
26
14
21
Compounds Over 95%ile
122
29
29
Compounds Over 90%ile
350
38
37
Compounds Under 10%ile
149
24
22
Compounds Under 5%ile
31
17
18
Compounds Under 1%ile
4
6
6
Looking at Special Studies:
2020 – 7%- 21% matched, 38%ile against PubMed Criteria
2021 – 5% – 18% matched, 32%ile against PubMed Criteria
2022 – 5% – 16% matched, 74%ile against PubMed Criteria
The top common ones across the years are:
Poor gut motility
ME/CFS without IBS
Easily irritated
Post-exertional malaise
Depression
We do not have sufficient samples yet to do a special study for Crohn’s disease.
There appears to be a weak indication of worsening — this may be due to not being able to get Mutaflor (E.Coli Nissle 1917) during COVID restrictions. This was remedied shortly after the last sample.
risperidone: was the top one, this is used to treat mood disorder (depression and irritability bacteria?)
hexestrol: a nonsteroidal estrogen which was previously used for estrogen replacement therapy (hot flashes)
ethopropazine hydrochloride: a drug uses for Parkinson’s disease. A blood family member had Parkinson’s and the person has seen the occasion “shake” in her hands that has raised concerns about that condition
The next items were antibiotics and significantly less confidence.
This is not totally surprising that prescription items appear to match conditions. The mechanism of action of these prescription drugs may be partially thru the microbiome.
Returning to the non-prescription world, in terms of priorities:
In one sense, the reader was very pleased with these suggestions being almost entirely supplements. The histamine issues greatly restricts her food choices (she is already gluten free!)
Food Suggestions
I did a walk thru of the food suggestions for this sample. See the video below.
Go to Microbiome Prescription, log in and go to [Changing Microbiome]. At the bottom of each section you will see a check box. Make your usual selection and then check this choice and click [Get Suggestions]
You may wish to do a regular suggestion first. It seems that the more bacteria being selected, the finer the suggestions are.
The suggestions are on a subdomain to distribute the load.
Clicking on a food shows the nutrients. Nutrient that are higher than typical have a * . These are the reason for the food being selected. One or more of these nutrients should help your microbiome.
A reader asked me what is the impact on the microbiome of prunes. My response was simple — I know of no studies reporting the impact on the microbiome. Having a study is first class evidence.
I then pointed out to him that I have prunes on my web site under Foods with Flavonids,
With several listed
Clicking on it shows the contents, data is coming from these open sources:
I suggested that he looks up the main items that have studies and estimate.
Over the weekend, I reflected and realized that it would be more friendly for me to do this mathematically using some simplifying assumptions (i.e. the impact is linearly related to the component for all bacteria). The result is now added to the existing list of modifiers
These are second, perhaps even third class suggestions. We are running off inference.
You can get suggestions using these by selecting this
WARNING
I am refreshing source data from US Dept of Agriculture and the EU equivalent and then need to redo the mapping of the components to appropriate proxies. This is not expected to be done before 2023. Feel free to play around with it — but the results are suspect until the data is updated and re-mapped.
People may transcribe data from the tests below to microbiome prescription for suggestions. I just added statistics for how many transcriptions that has been done for each, and I also provided statistics for what they report by bacteria. These latter statistics are very interesting, one lab reports 50% of people have too low lactobacillus, another lab reports 8% only.
From https://www.microbiomeprescription.com/labs/stats
In the video below, I show how you can verified that the ranges they are using are correct, or if the ranges are incorrect — perhaps based on some ideological theory about what makes a healthy microbiome.
How diets have changed in recent years — today’s “normal diet” is radically different than your recent ancestors
The manifestation of “keeping up with the Jones” eating habits
Finding Your Historic Diet – my own exploration
I have been asked this often. My answer is extremely logical but not what you will get from most health experts (and unfortunately, may not be easy to determine for some, see “mutts” below). It is based on actual science and not idealogy.
The Diet…. it’s Logic
Very simple — the type of diet that your ancestors ate 300+ years ago! Diet changes gene expression, i.e. microbiome AND DNA adapts.
Last year, researchers discovered that these kinds of environmental genetic changes can be passed down for a whopping 14 generations in an animal – the largest span ever observed in a creature, in this case being a dynasty of C. elegans nematodes (roundworms)…. Usually, environmental changes to genetic expression only last a few generations. … studies have shown that both the children and grandchildren of women who survived the Dutch famine of 1944-45 were found to have increased glucose intolerance in adulthood.Scientists Have Observed Epigenetic Memories Being Passed Down For 14 Generations
What is 14 human generations? 300 to 420 years.
Maternal undernutrition during pregnancy (F(0)) programs reduced birth weight, IGT, and obesity in both first- and second-generation offspring. Sex-specific transmission of phenotypes implicates complex mechanisms including alterations in the maternal metabolic environment (transmaternal inheritance of obesity), gene expression mediated by developmental and epigenetic pathways (transpaternal inheritance of LBW), or both (IGT)
” Thus, it is possible to construct a chain of events, based on experimentally verified biochemical mechanisms, through which an environmentally induced change in the activity of chromatin-modifying enzymes can lead to a change in DNA sequence.”
A diet based on typical diet of your ancestors 400 – 1400 years ago is likely a better choice than any healthy diet pitched by most people. Your gut bacteria is likely closer to the optimized bacteria your ancestors evolved from eating the same food for a thousand years.
Risk of introducing atypical foods
A new atypical food will have some bacteria/body tolerate it. For others, it may throw the body’s balance off; leading to autoimmune disease, diabetes, gluten sensitivity, autism, ADSD and a host of other conditions that appear to be increasing in western population ‘for no apparent cause’ (… cough, cough, cough). It’s a gamble for you and for your children. Yes, people will adapt and survive — but your offspring may not.
You should avoid the newly introduced foods (for your regions) that were not in use a couple of hundred years ago, for example, potatoes, peanuts (1920’s), and banana (which has been reduced to a single species, Cavendish – because it was the most profitable). The charts below show some of the abnormalities of diet seen recently.You also avoid process foods and modern additives (especially emulsifiers and new preservatives).
We can see that Americans have DOUBLED their meat consumption with almost a 10 fold increase of “healthy” chicken.
” In conclusion, consumption of lean red meat (lamb) or lean white meat (chicken) as part of the usual diet is associated with a similar lipid response.” [2011]
“Consumption of lean red meat (Pirenaica breed) or lean white meat (chicken) as part of the usual diet is associated with a similar response. ” [2022]
“There was no difference in BMI or any other marker of adiposity between consumption of pork, beef and chicken diets. ” [2014]
“Maternal obesity, metabolic conditions, and high fat diet consumption increase maternal leptin, insulin, glucose, triglycerides, and inflammatory cytokines. This leads to increased risk of placental dysfunction, and altered fetal neuroendocrine development. Changes in brain development that likely contribute to the increased risk of behavioral and mental health disorders include increased inflammation in the brain, as well as alterations in the serotonergic system, dopaminergic system and hypothalamic-pituitary-adrenal (HPA) axis.” [2015]
My daughter has seen this in Vancouver, Canada – where almost 50% of the people were born outside of Canada.
Having grown up around such a large amount of immigration, the changes have been really apparent. Interestingly enough, those from India and area tend to keep the traditions at home for eating, so they don’t have such a big impact on their bodies. But those from Asia, they all essentially know that when they come to North America, they are going to gain a lot of weight. Whether it’s food culture or additives in food, it’s a big struggle. They tend to also have problems with both dairy and alcohol.
Daughter
Keeping up with the Jones often include eating upscale for your own culture group or the population that you are residing in. A food that was once a special occasion food becomes a regular food as a statement of prosperity (and possibly stupidity!)
“Adherence to the ‘ethnic breads, legumes and nuts’ and ‘whole grains, fruit and dairy’ patterns was associated with a lower predicted cardiovascular diseases risk, and an inverse association for the ‘processed food and sugar-sweetened beverages’ pattern in an Asian population. ” [2022]
“participants in the highest quintile of the refined-foods pattern had a greater risk of elevated 10-y cardiovascular diseases risk” [2016]
“Patterns emphasizing higher consumption of vegetables, legumes, fruit, nuts, whole grains, fish, lean meat or poultry, … were generally associated with decreased risk of all-cause mortality. “
Consumption of added sugars has been associated with increased risk of obesity [23,24,25] as well as increased risk factors for cardiovascular disease (CVD) [26], including dyslipidemia [27,28], elevated blood pressure [20,29,30], diabetes [21,31,32], non-alcoholic fatty liver disease [33,34], and even cognitive decline [35] and cancer [36,37].” [2016]
“An estimated increase of 10 g/day in total sugar intake (about 2.4 teaspoons) was associated with an increased Alzheimer’s disease risk [2022]
Finding Your Historic Diet – my own exploration
From a post that I did seven years ago [2015], I am using myself as an example — you will likely need to do your own research. Beware of revisionist view of traditional diets — research!
Some nuggets that I found in a Christmas Present…
My wife gave me “Danish Cookbooks” by Carol Gold. This is NOT a cook book, but rather an academic study of cookbooks published in Denmark. I’m 100% Danish and very interested in history.
I have always been inclined towards going for ancestral diet patterns, and did Paleo for a while. My problem with Paleo is that it is more ideological based than actual (scientific-evidence) archeologically based. It is also trying to jump the diet back thousands of years which effectively ignores how our bacteria evolved to meet our changes of diet.
In this book, I found two gems from the historical records:
We have decreased the use of spice considerably — in 1600, the common spices were:
“The issue here is … the use of seasonings in general slackens” p.47
Many of these spices (like wormwood and ginger) have strong antibacterial characteristics which would have kept some gut bacteria families in control well.
“Their most common food was meat” p. 122
White (wheat) bread was very uncommon, expensive, and typically seen only in upper class homes on special occasions(not as part of the regular menus) —Note this is in Northern Europe. It appears that most of the carbohydrates came from Rye Bread.
I am sure that some readers who favor a diet that is vegan or vegetarian on ideological grounds would object to these suggestions. My response is simple, if your ancestors were vegetarians for centuries or millenniums (as some friends who were born in India can validly claim), then that is the right diet without any doubts.
Evidence shows that gut bacteria is inherited through generations — hence it is good to know what your ancestors ate because your gut bacteria have likely adapted to that diet.Given my heritage (which likely applies to people from the UK, Poland, northern France and Germany etc), this boils down to:
Rye Bread without any wheat flour
Meat and Fish (especially since the family seemed to always been within 5 miles of the coast back to 1500..)
Often goat milk and goat cheese (Gjetost) were the norm and not cow milk.
No potatoes — they really did not enter my ancestor dies until the early 1800’s – after one of my great-grandfathers was born. Little or no sugar (“Worldwide through the end of the medieval period, sugar was very expensive[1] and was considered a “fine spice“,[2] but from about the year 1500, technological improvements and New World sources began turning it into a much cheaper bulk commodity.” – Wikipedia)
Dropping back earlier in my ancestry, the Vikings. We have an excellent summary here “Viking Diet: Why you should eat like the Vikings did!” which cites historic text describing the food with archeological findings. “Vikings farmed cold-hardy vegetables like cabbage, carrots, leeks, turnips, parsnips, garlic, onions, and other root vegetables to add vitamins and variety to their diets. They ate peas, beans, and other legumes. They were fond of apples and cherries from wild or cultivated trees and collected berries and nuts when they were in season.“
There is an excellent interview with a specialist: Nordic food culture – A historical perspective by Henry Notake. He cites “the practice of soaking fish in lye is not an original Norwegian tradition, even though the actual raw material of dry fish is. I have found recipes for lutefisk in German cookbooks, Swedish documents from the 16th century, and Spanish and Polish cookbooks from the 17th century. ” He is also the author of Printed Cookbooks in Europe, 1470-1700
Frumenty for Breakfast?
Some foods that are common now were not the case in the past and vice versa.
A Dollop of History, describes this and how to make it. It used Furmente wt Porpays (Frumenty with Porpoise) from the 14th century English manuscript,The Forme of Cury. This food and similar recipes dates back to Roman Times. It uses saffron. If you can’t get porpoise, oogruk (bearded seal) is a good substitute (a unique taste according to my wife from her own experience). For other recipes see: Medieval Recipes and Ancient Recipes on the same site.
One item to keep in mind, often surviving recipe books were written to the upper class and not your ancestors! Many recipes on the internet are modern adaptions of old recipes to suit contemporary tastes — so be warned!
Project Gutenberg does have some historic cook books available (besides The Forme of Cury cited above)
A list of 13-16th century cook books is on Old Cook with a list of recipes in English. Compare to this, a modern omelet is rather plain!
Ingredients (1 tsp = 1 teaspoon) 6 leaves of tansy 1 rue leaf 4 leaves of Apium (wild celery) 4 mint leaves 4 sage leaves 6 leaves of marjoram or oregano handful of fennel (aromatic foliage) large handful of parsley 2 handfuls of the mixture: violet leaves, spinach, lettuce, green chard 16 eggs 1tsp of ginger salt.
The last item needs to be taken with a touch of salt and sung: “A spoonful of soil helps the microbiome recover!” We have become hyper-hygienic. See the Hygiene hypothesis. This comes from a post in 2016:
“The Amish and Hutterites are U.S. agricultural populations whose lifestyles are remarkably similar in many respects but whose farming practices, in particular, are distinct; the former follow traditional farming practices whereas the latter use industrialized farming practices….Despite the similar genetic ancestries and lifestyles of Amish and Hutterite children, the prevalence of asthma and allergic sensitization was 4 and 6 times as low in the Amish” – i.e. industrialized farming practices resulted in six times (600%) the rate of asthma and allergies. See Innate Immunity and Asthma Risk in Amish and Hutterite Farm Children(2016). This is also echoed in their farm products!!! Amish and Hutterite Environmental Farm Products Have Opposite Effects on Experimental Models of Asthma [2016]. Given a choice of buying groceries from a Hutterite farm or a Amish farm, buy the Amish (non industrialized) groceries!!!!
So I advocate not a Paleo diet, but a regional medieval-food diet (partially modified for modern nutritional needs). No prepared foods (talk about being extremely unnatural!), so food prepared from scratch — ideally organic with heritage seeds. Orange carrots are unnatural! Carrots should be white! The food should also be seasonal! The rotation of food with the seasons is a significant factor. Having fresh strawberries at Christmas is so very wrong.
Are you a Mutt?
The term mutt or “Heinz 57″means mixed ancestry – for example, Asian with African, Icelander with Italian. If you are not sure, a DNA test is suggested.
If you are a mutt, look for commonality of historic foods from the dominant ancestors.
Are what you have been told is healthy wrong?
Chances are that it is corrected relative to the typical common western diet. That is the base line that most studies are done against. If you change the base line, the answer may change…
Note the “compared with other high carb foods“
One other factor?
There is evidence that a combination of blood type and being a secretor or non-secretor impacts the body and the microbiome. There is a nice blood type table by country listed here. Iceland and Ireland are very similar (partially because both had major Viking settlements 1200 years ago). One could propose a model that traditional regional diet influenced the survival rate of different blood type which would be reflected in their blood type distribution. Compare the Scandinavian (meat eaters) to India/Sri Lanka (Vegetarians) below for aNeg,bPos and oNeg.
country
oPos
aPos
bPos
abPos
oNeg
aNeg
bNeg
abNeg
Denmark
35
37
8
4
6
7
2
1
Norway
33.2
41.6
6.8
3.4
5
7.4
1.2
0.6
Sweden
32
37
10
5
6
7
2
1
Iceland
46.8
27.2
9
2
8
4.8
1.6
0.4
Sri Lanka
43.42
21
25.78
5.13
2
1.04
1.25
0.26
India
32.53
21.8
32.1
7.7
2
1.36
2
0.48
United Kingdom
44
28
8
2
9
6
2
1
United States
37.4
35.7
8.5
3.4
6
6.3
1.5
0.6
Ireland
47
26
9
2
8
5
2
1
Bottom Line
Showing off prosperity by what you eat, trying to assimilate into local or trendy eating habits and convenient “get-healthy” diets are excellent ways to cripple your microbiome (and likely future generations). One simple example is going gluten-free. For some medical conditions it is necessary — but for a person without those conditions, available studies suggests that it is a poor choice advocated by naïve people
Food taste is acquired — cutting sugar and salt from the diet can be hard for many people. Eating turnips and rutabaga may be unfamiliar tastes. Eating 100% rye bread with goat cheese is definitely a different taste. It will take time and may present extra challenges if you have kids or other in the family that want to stick to contemporary eating habits.
My daughter states “There’s a reason why old recipes don’t always work, because ingredients are either no longer available, or they have changed over the years, or techniques have changed (see this post)”
So that is my logic and my reasoning and my evidence…
Using my last post, The root of all evil in the Microbiome?, I tried identifying items that address many of the evils. The process is simple, I use Microbiome Prescription existing database with 2,099.126 interactions between gut modifiers and bacteria. I then select items that only increase the top N items. Starting with 2 items and then working up.
We are done to just one item: Amino Acid and similar l-citrulline
This is not unexpected, in building the suggestions algorithms, I often encountering items that helps one and hurts another; also a lack of studies.
Alternative Approach
I am going to pick the top dozen (12) genus, and then select the items by the number of genus positively impacted. As you see, the best that we get is impacting 50% of the genus picked.
Remember: we are doing items with absolutely positive impact only. We exclude all items that has a negative impact on any of the genus reported in any study. For clarity, if a substance increases a genus in some studies and decreases in other studies, it is excluded. This is the most conservative approach.
Caution: this assumes undergrowth for all 12 genus. It may make an overgrowth worse.
ModifierType
Modifier2
Cnt
Prescription – Other
proton-pump inhibitors (prescription)
6
Sugar and similar
non-starch polysaccharides
5
Amino Acid and similar
acetic acid
3
Amino Acid and similar
Conjugated Linoleic Acid
3
Amino Acid and similar
l-citrulline
3
Amino Acid and similar
proline (amino acid)
3
Diet Style
animal-based diet
3
Food (excluding seasonings)
blackcurrant
3
Food (excluding seasonings)
fasting
3
Food (excluding seasonings)
lupin seeds (anaphylaxis risk, toxic if not prepared properly)
3
Food (excluding seasonings)
Pulses
3
Food (excluding seasonings)
safflower oil
3
Food (excluding seasonings)
wheat bran
3
Miscellaneous, food additives, and other odd items
isobutyric acid
3
Miscellaneous, food additives, and other odd items
isovaleric acid(fatty acid)
3
Prebiotics and similar
arabinoxylan oligosaccharides (prebiotic)
3
Sugar and similar
saccharin
3
Amino Acid and similar
propionate
2
Diet Style
fibre-rich macrobiotic ma-pi 2 diet
2
Food (excluding seasonings)
barley,oat
2
Food (excluding seasonings)
cranberry bean flour
2
Food (excluding seasonings)
Miso
2
Food (excluding seasonings)
navy bean
2
Food (excluding seasonings)
pectin
2
Food (excluding seasonings)
red alga Laurencia tristicha
2
Herb or Spice
Bofutsushosan
2
Herb or Spice
coptis chinensis (Chinese goldthread)
2
Herb or Spice
plantago asiatica l.
2
Herb or Spice
schisandra chinensis(magnolia berry or five-flavor-fruit)
2
Miscellaneous, food additives, and other odd items
Tributyrin
2
Prebiotics and similar
carboxymethyl cellulose (prebiotic)
2
Prebiotics and similar
oligofructose (prebiotic)
2
Prebiotics and similar
resistant maltodextrin
2
Prescription – Other
epicor
2
Probiotics
bacillus subtilis natto (probiotics)
2
Probiotics
saccharomyces boulardii (probiotics)
2
Sugar and similar
glucose (sugar)
2
Sugar and similar
levan
2
Vitamins, Minerals and similar
Ferric citrate
2
Bottom Line
The above is a generic list that should “do no harm” for most people and will likely help. Better results are likely to occur using a 16s microbiome report (OmbreLabs [US only] and Biomesight [World wide] are the most used) and using the Artificial Intelligence on Microbiome Prescription that factors in the 2 million facts that it has available (see this example). That would produce a targeted list for your needs.
Veillonella probiotics appear to be available in a mixture (ULTRA-VEILLONELLA) however, I have reservations about the seller (site is new – 2022, no species information, no safety or other studies (legally required in the USA), no information about the company, etc. in other words has an unpleasant smell)
Note that Lactobacillus is far down this list.
CLICK ON THE BACTERIA BELOW TO SEE WHAT INCREASES OR DECREASES EACH
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