Hello, Mary.

Plant-based (mold sourced) enzymes generally work in a broader pH range than animal-based enzymes such as pancreatin and ox bile extract. Some folks may have reactions to mold-sourced enzymes, but most won't. "Ezymedica" brand enzymes have a good reputation, but they're also pricey. I don't know that they're necessarily any better than other less expensive "plant based" or "vegetarian" brands, these being the operative words to look for on a label. Rather than buying individual enzymes, simply get a single all-inclusive formula.

Bitters stimulate the digestive process, including digestive excretions such as stomach acid, liver bile and pancreatic enzymes, by activating the bitter taste receptors on the tongue. Bitters should be SIPPED at mealtime, maximizing the duration of contact with the tongue receptors. Common bitters, according to the books "Encyclopedia of Natural Medicine" and "Natural Guide to Medicinal Herbs," include (in no particular order), Gentian Root, Centaury, Blessed Thistle, Goldenseal, Chamomile, Dandelion, Buckbean, and Wormwood . ENM suggests that Gentian is the most popular. (Personally I'd avoid Wormwood and Goldenseal for long-term use safety issues, but that's a separate matter.)

As for using one over the other, there's no particular strategy I know of, although enzymes would hypothetically be more effective should someone not be able to produce sufficient secretions (even with bitters). Using both enzymes and bitters should be perfectly safe. ©†ƒ……•™¼‡_Original_Message_¾€š½ž¢«»¬ï°©

Hello, Mary.

Plant-based (mold sourced) enzymes generally work in a broader pH range than animal-based enzymes such as pancreatin and ox bile extract. Some folks may have reactions to mold-sourced enzymes, but most won't. "Ezymedica" brand enzymes have a good reputation, but they're also pricey. I don't know that they're necessarily any better than other less expensive "plant based" or "vegetarian" brands, these being the operative words to look for on a label.

Bitters stimulate the digestive process, including digestive excretions such as stomach acid, liver bile and pancreatic enzymes, by activating the bitter taste receptors on the tongue. Bitters should be SIPPED at mealtime, maximizing the duration of contact with the tongue receptors. Common bitters, according to the books "Encyclopedia of Natural Medicine" and "Natural Guide to Medicinal Herbs," include (in no particular order), Gentian Root, Centaury, Blessed Thistle, Goldenseal, Chamomile, Dandelion, Buckbean, and Wormwood . ENM suggests that Gentian is the most popular. (Personally I'd avoid Wormwood and Goldenseal for long-term use safety issues, but that's a separate matter.)

As for using one over the other, there's no particular strategy I know of, although enzymes would hypothetically be more effective should someone not be able to produce sufficient secretions (even with bitters). Using both enzymes and bitters should be perfectly safe.