Your body makes enzymes to break food into smaller parts it can absorb. Each enzyme works on a specific kind of food.

Lactase breaks down lactose, the natural sugar in milk. Protease breaks down protein. Other enzymes, such as amylase and lipase, work on starches and fats.

Enzyme supplements list their activity in units rather than milligrams. Ask a healthcare professional whether they suit you.

Ashwagandha (Withania somnifera) is a small shrub native to India and parts of Africa and the Middle East. Its root has been part of Ayurvedic practice for centuries.

Ashwagandha supplements are usually made from dried root powder or a standardised root extract. Standardised extracts state how much of the plant’s active compounds, called withanolides, they contain.

When comparing products, look for the plant part used, whether the extract is standardised, and the amount per serving. Speak to a healthcare professional before starting any supplement.

Whey is the liquid part of milk that separates during cheese-making. It is filtered and dried to make whey protein powders.

Whey protein concentrate (WPC) keeps more of the natural fat and lactose from milk. Whey protein isolate (WPI) is filtered further, so it has a higher share of protein and less lactose and fat.

Which one suits you depends on your goals, your budget and how well you tolerate lactose. Check the label for protein per serving.