.

.


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

Phascolarctobacterium (68.52% of Samples)

I would like to know about this bacteria's

Conditions Associated from PubMed Studies

  1. High: Alzheimer's disease reported from 1 studies
  2. High: Depression reported from 1 studies
  3. Low: IgA nephropathy (IgAN) reported from 1 studies
  4. Low: Inflammatory Bowel Disease reported from 1 studies
  5. Low: Ulcerative colitis reported from 1 studies

Most Common Symptoms loosely Associated (Citizen Science)

  1. Bottom 25% levels weakly associated with General: Fatigue
  2. Below Average levels weakly associated with General: Myalgia (pain)
  3. Below Average levels weakly associated with General: Headaches
  4. Below Average levels weakly associated with Neurological: Word-finding problems
  5. Above Average levels weakly associated with Neurological-Audio: hypersensitivity to noise
  6. Bottom 25% levels weakly associated with Neuroendocrine Manifestations: sweating episodes
  7. Bottom 25% levels weakly associated with Neuroendocrine Manifestations: worsening of symptoms with stress.
  8. Above Average levels weakly associated with Immune Manifestations: general malaise
  9. Above Average levels weakly associated with Neurological-Sleep: Insomnia
  10. Bottom 25% levels weakly associated with Immune Manifestations: Bloating

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
Amino Acid and similar Alpha-Ketoglutarate Increases
fumarate Decreases
berberine supplement berberine Increases
coconut products palm kernel meal Increases
Food (excluding seasonings) cruciferous vegetables (broccoli cabbage) Increases
ku ding cha tea Increases
lupin kernel fiber (legume) (anaphylaxis risk, toxic if not prepared properly) Increases
nuts Increases
palm kernel meal Increases
salt (sodium chloride) Decreases
fumaric acid foods fumarate Decreases
gallic acid and tannins ku ding cha tea Increases
ginger herb ginger Increases
herb Slippery Elm Increases
Herb or Spice ginger Increases
glycyrrhizic acid (licorice) Increases
triphala Increases
inulin prebiotics inulin (prebiotic) Increases
lactobacillus casei probiotics lactobacillus casei (probiotics) Decreases
lactobacillus probiotics - not specific lactobacillus casei (probiotics) Decreases
liquorice herb glycyrrhizic acid (licorice) Increases
Miscellaneous, food additives, and other odd items berberine Increases
not classified licorice Increases
nuts fruit nuts Increases
oligosaccharide (prebiotic) fructo-oligosaccharides (prebiotic) Decreases
Prebiotics and similar fructo-oligosaccharides (prebiotic) Decreases
inulin (prebiotic) Increases
resistant starch Decreases
Probiotics lactobacillus casei (probiotics) Decreases
pulse / legumes cruciferous vegetables (broccoli cabbage) Increases
lupin kernel fiber (legume) (anaphylaxis risk, toxic if not prepared properly) Increases
resistant starch resistant starch Decreases
salt salt (sodium chloride) Decreases
teas ku ding cha tea Increases
triphala herb mixture triphala Increases

I want to know what End Products this bacteria produces


This site is a free site and intended to stay a free site! If this site is really helpful and you are loaded with money -- Amazon Gift cards are always appreciated to defer operating costs.;-)