Microbiome Analysis in London

20/03/2026

Very proud of this work. Here’s hoping it helps people make more informed and safer choices with their microbiome health!

I set out to write the world’s first AI policy in complementary healthcare. But what started as professional obligation became a reckoning with something bigger: what AI is doing to wellness culture, to our clients and to the therapeutic relationship before a client ever walks through the door.

The full story of why we felt it was so important to write our AI policy, and what we discovered, is on the blog now.

https://www.themicrobiomegroup.com/post/i-set-out-to-write-an-ai-policy-i-didn-t-expect-what-i-found

18/03/2026

The world’s first AI policy in complementary healthcare. More important than you might initially think. Proud to be transparent.

01/03/2024

Some personal news: I won’t be posting on here so much over the coming months as I head off on some extended leave to focus on some positive major changes in my personal life. Please follow the work of my team The Microbiome Group

I’m incredibly grateful to have been able to transition my clients into the care of such a dedicated and skilful team, who are all trained in my approach, passionate about microbiome health and each of them awesome practitioners in their own right.

As I’ve been winding down my practice over the past three months, I’ve been very moved by messages from clients who I’ve had the privilege to support in recent years. Heartfelt thanks to all of you I’ve worked with, and who I’ve collaborated with, mentored and learned from, and all of you I’ve connected with on here too.

I was one of the very first Microbiome Analysts in the UK when I launched my practice six years ago, after years of study alongside my healthcare practice and testing my own microbiome since 2015. Since then, awareness of the gut microbiome has grown phenomenally, as has the research and my clinical knowledge of microbiome interventions in practice. It’s been an amazing journey and I will surely miss working at this cutting edge of healthcare over the next few months.

I plan to return to collaborate with my team of Associates at The Microbiome Group later this year, reopening my own practice in 2025. In the meantime, the team will continue to offer groundbreaking, individualised treatment plans to people all around the world, collaborating together on complex cases and growing our collective knowledge about how to best support gut microbiome health in clinical practice.

To keep up to date with trusted information on applying the latest microbiome research in clinical practice and your life, follow The Microbiome Group.

28/02/2024

It was great to meet Chris and Sid today. They are now right in the middle of building The Microbiome Garden for the RHS Chelsea Flower Show in May this year, and I was delighted to analyse their gut microbiome as part of their journey.

The Microbiome Garden will include various prebiotic-containing edible plants: lupin and camassia, as well as bistort a wild edible plant rich in polyphenols. Through analysing their gut bacterial profile, I was able to tell them which aspects of their microbiome would benefit from each of these plants.

I assessed how well their microbiome is currently supporting their health through looking at bacterial diversity and the abundance of anti-inflammatory species and pro-inflammatory species, and I provided them with some recommendations to support their microbiome health.

We will be sharing their results through the profile! Follow to hear more!

23/02/2024

My primary motivation for my work is of course my clients’ health and wellbeing. It’s always rewarding to hear the positive changes that individuals report during their consultations, but it really hits home when it’s written in black and white.

The ethics of asking for testimonials is tricky, not least because I never want anyone to feel pressured into writing one. I do have a feedback form on my website that allows people to send me feedback (also anonymously if they’d like to), while the practitioner review function provided by Biomesight (the testing company I use in my practice) allows individuals to volunteer a testimonial independently.

Feedback is a gift: it helps me to grow as a practitioner and develop what I offer, but reviews like this also really help others make decisions about their treatment options.

Thanks Ellie for taking the time to write this amazing feedback. Your results are down to your commitment to the treatment plans and your healing path even through the toughest times. It’s been a pleasure and a privilege to work with you over the years.

The five star review reads:
Ellie
20 Feb 2024
Verified booking
Viola is knowledgeable, practical and kind. She understands the realities of living with a debilitating chronic condition. I have been seeing her since 2020 and I’m so pleased with the work we’ve done together to improve my health. I was not getting on well with nutritionists who were suggesting a ‘kill the bad bacteria’ approach to gut healing, and my very sensitive system couldn’t cope with that method at all, so I was so grateful to have discovered Viola and to follow her much gentler approach, with very tangible results. I consider microbiome repair to be one of the keystones of my healing journey and I regularly recommend Viola and the Microbiome Group to anyone who will listen, because it really helped me when nothing else was. Thank you Viola!

20/02/2024

I consider beetroot to be a microbiome superfood! And new research shows that fermented beets could have even more beneficial effects on gut microbiome health.

Beets are a good source of prebiotic GOS that feeds beneficial bacteria including Bifidobacterium. Low levels of Bifidobacterium species have been linked to depression and anxiety, as well as reduced immunity. I commonly find Bifidobacterium levels are low in the samples from people in midlife that I analyse in my practice. This could be due to previous antibiotic use or diet or lifestyle factors.

Clinical trials looking into the effects eating beetroot have shown it also increase levels of Akkermansia. This gut bacterium takes care of the mucus lining our gut and is important for blood sugar control. Reduced Akkermansia is associated with Metabolic Syndrome and Type 2 Diabetes.

In a truly fascinating paper listed below, researchers have recently proposed beetroot consumption could reverse Type 2 Diabetes — with fermented beetroot showing enhanced anti-diabetic properties!

Beets often speed up bowel transit time, so may be helpful for people with constipation.

At The Microbiome Group, we often recommend beetroot powder to Microbiome Analysis clients needing to increase Akkermansia populations and looking for easy ways to include plenty of beetroot in their week.

One of my favourite ways to eat beetroot is raw — grated as a salad — or fermented as part of a sauerkraut. But they’re super tasty roasted too in my opinion. What’s your favourite way?

REFERENCE
Banan-Mwine Daliri et al (2023) Beetroot for managing diabetes and its associated gut dysbiosis: Current findings and challenges. Trends in Food Science and Technology, Volume 142
https://doi.org/10.1016/j.tifs.2023.104216

16/02/2024

I love this time of year, when wild foods become more abundant again. I was craving a large bowl of fresh veggies, after a few days of eating carb-heavy, fatty foods (yep, plenty of pizza), so I made this bowl of miso soup, topped with some of my favourite foraged wild greens:
💚 Garlic mustard (swipe to photo 2)
💚 Sow thistle (photo 3)
💚 Three cornered leek
💚 Sea lettuce (seaweed, dried)

The soup was made with:
🤎 barley miso paste and
💛wholegrain mustard, with
🤍 Tofu, cubed
🖤 Hijiki seaweed
and lightly stir fried:
💚 Leeks
🧡 Carrots
💚 Courgette
💚 Celery
🤍 Garlic
💛 Ginger
all chopped into matchsticks.

I made the miso soup with hot (not boiling) water to preserve the live, beneficial moulds, yeasts and bacteria that are involved in its fermentation.

The diversity of 15 plant foods not only looked and tasted great and were full of nutrients for me, but the different fibres and polyphenols will also feed a greater diversity of beneficial gut bacteria.

I’m so grateful to be able to include wild foods in my diet, both to support microbiome diversity and increase the polyphenol content of my food. Three cornered leek is invasive so this is a plant I gather in abundance. It tastes a bit like mild spring onions so goes well with many dishes.

Please don’t use my photos alone to identify edible plants, as at least two of these have poisonous lookalikes.

13/02/2024

Did you know a healthy gut microbiome protects you from heart disease? It’s well recognised that diet and exercise is linked to heart health, but it’s only recently becoming understood how diet and exercise affect our gut microbiome — and how gut bacteria affect our heart.

The relationship between the microbiome and heart is complex and still the focus of research. But put simply; overgrowths in certain bacteria can mean our gut microbiome causes inflammation throughout the body, including blood vessels. These bacteria thrive on a classic westernised diet; low in fibre, veg, fruit, colour, and diversity and high in animal products. In contrast, certain plant foods support the growth of beneficial bacteria that decrease inflammation in the body and protect against heart disease.

There are certain probiotics, including a Lactiplantibacillus plantarum strain called 299V, that has been shown in clinical trials to reduce cholesterol and protect against risk factors of heart disease.

Microbiome Analysis in midlife is a great way to support healthy ageing. If heart disease has affected your family, attending to your microbiome health now may be one positive action you can take to protect your heart and longterm health.

REFERENCES
Zhao Y, Wang Z. Gut microbiome and cardiovascular disease. Curr Opin Cardiol. (2020);35(3):207-218. doi: 10.1097/HCO.0000000000000720

Fromentin et al. Microbiome and metabolome features of the cardiometabolic disease spectrum. Nat Med28, 303–314 (2022). doi.org/10.1038/s41591-022-01688-4

Naruszewicz et al, Effect of Lactobacillus plantarum 299v on cardiovascular disease risk factors in smokers. Am J Clin Nutr. (2002) 76(6):1249-55. doi: 10.1093/ajcn/76.6.1249. PMID: 12450890

Bukowska et al. Decrease in fibrinogen and LDL-cholesterol levels upon supplementation of diet with Lactobacillus plantarum in subjects with moderately elevated cholesterol Atherosclerosis, 137 (1998), 437-438
#❤️

10/02/2024

This week I completed a recording of my webinar for this year’s Diploma in advanced emotional regulation skills, at the Grove Practice, training provider to psychotherapists, counsellors, psychiatrists, psychologists and coaches.

My lecture will be part of a fantastic programme looking at emotional regulation though a variety of lenses, each with a very practical focus – including sleep, work/life balance, the vagus nerve and nutrition.

Here are some of my slides to give a taste of what will be covered: from the principles of a microbiome diet that supports our health to the impact of trauma on the gut microbiome and the impact of the *gut microbiome* on trauma recovery. Detailed handouts cover wild fermentation techniques and particular probiotics that have been shown in well-designed clinical trials to reduce anxiety and stress-related symptoms.

I had hoped to be there in person again this year, but that unfortunately hasn’t proved possible, so I’m very grateful that Ingrid has offered to take questions and lead the discussion after her presentation on nutrition together with mine on the microbiome. She has a keen interest in the gut microbiome and will be well-placed to respond to those questions. Thanks so much Ingrid!

There’s still time to sign up to the Diploma — just! Contact

09/02/2024

So delighted The Microbiome Group is supporting this exciting project by providing Microbiome Analysis to Co-Designers Sid Hill and Chris Hull. Their garden design at the Chelsea Flower Show draws on their passion for the gut microbiome and wider ecological health, and will be unveiled in May

As part of their exploration, Chris and Sid have each provided samples — using tests provided in support of the project by . These will be analysed to see how much their gut bacterial profile will benefit from eating the ancient foods and wild plants in the edible meadow featured in the design. Their microbiomes’ diversity and anti-inflammatory capacity will also be assessed and bacteria identified that have been shown to affect mental health.

Bacterial species known to be associated with colorectal cancer will also be identified, because one of the project’s supporters is Bowel Research UK. There’s currently no licensed microbiome screen for colorectal cancer, but medical research suggests one is in development and as Microbiome Analysts we always alert clients to check any concerning details from their stool tests or symptoms with their doctor.

This is an exciting collaboration that sits firmly within The Microbiome Group’s ethos that the health of the human gut microbiome is a continuous part of our wider ecology, including soil microbiome health, and is dependent not only on the foods we eat but also how those foods are grown.

Follow for further updates once the microbiome test results are in, and see and to find out more about the garden.

REFERENCES
Rebersek (2021) Gut microbiome and its role in colorectal cancer. BMC Cancer 21, 1325. https://doi.org/10.1186/s12885-021-09054-2

https://www.theguardian.com/environment/2024/feb/02/edible-meadow-improved-gut-health-chelsea-flower-show

06/02/2024

How many different herbs can you spot in this picture?

Herbs are a great way to increase the diversity of plant foods in your week and add in polyphenol-rich ingredients — as well as delight!

Many of the strong and bitter flavours of wild plant foods — that indicate they are rich in microbiome-boosting polyphenols — have been bred out of our domesticated crops. Herbs and spices are the closest to their wild relatives.

I like to have pots of fresh herbs on my window sill to add as garnishes or scatter through salads. I also have large pots of dried herbs to add liberally to my cooking.

Frozen herbs are often quite cost effective. When I buy a large bunch of fresh herbs, I’ll often add half of it to the freezer (just rinsed, dried and in a bag) because it’s easy to cut or break off what you need without defrosting. I keep the other half in a glass of water in the fridge door.