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The information on this site is from academic and research studies. Applicability to humans must be determined by a licensed medical professional.

Corynebacteriaceae (family)

Suggest a missed study:
Count Frequency Min when seen 25th %ile Average Median (50%ile) Most Common Value 75th %ile/th> Max when seen Stand Dev Variance Skewness Kurtosis
491 56.7% 1.0 85.0 8181.9 373.0 24.0 2257.5 623767.0 37470.1 1404006125.9 10.9 156.7

I would like to know about this bacteria's

Most Common Symptoms loosely Associated (Citizen Science)

  1. Bottom 25% levels weakly associated with General: Fatigue
  2. Top 25% levels weakly associated with Neurological: Impairment of concentration
  3. Below Average levels weakly associated with Neurological: emotional overload
  4. Below Average levels weakly associated with Neuroendocrine Manifestations: worsening of symptoms with stress.
  5. Top 25% levels weakly associated with Neurological: Cognitive Overload
  6. Below Average levels weakly associated with Immune Manifestations: Constipation
  7. Below Average levels weakly associated with Neurocognitive: Difficulty paying attention for a long period of time
  8. Bottom 25% levels weakly associated with Neurocognitive: Difficulty expressing thoughts
  9. Bottom 25% levels weakly associated with Neurocognitive: Can only focus on one thing at a time
  10. Below Average levels weakly associated with Neurocognitive: Brain Fog

I would like to know what can change the quality that I have

You can compare microbiome impact of these by checking the desired items (try keeping the numbers below six(6) and clicking

General Substance Specific Substance Effect
alcohol alcohol Increases
aloe vera aloe vera Decreases
Antibiotics, Antivirals etc azithromycin antibiotics Decreases
clarithromycin antibiotics Decreases
dietary fiber non-starch polysaccharides Increases
Food (excluding seasonings) alcohol Increases
Herb or Spice aloe vera Decreases
macrolide antibiotics (prescription) azithromycin antibiotics Decreases
clarithromycin antibiotics Decreases
not classified proton-pump inhibitors (prescription) Increases
saccharin sugar saccharin Decreases
Sugar and similar non-starch polysaccharides Increases
saccharin Decreases

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