Nuchido claims that their product, Nuchido TIME+, boosts NAD+ four times more than any other product. https://nuchido.com/products/nuchido-time Their evidence is here: https://nuchido.com/pages/science Can their claims be valid? Please delete my comment if it is your policy not to speak for or against any commercial product.

This article “A Reduced Form of Nicotinamide Riboside Defines a New Path for NAD+ Biosynthesis and Acts as an Orally Bioavailable NAD+ Precursor,” https://www.sciencedirect.com/science/article/pii/S2212877819309160 says that “NRH acts as a more potent and faster NAD+ precursor than NR in mammalian cells and tissues.” Would love to hear your thoughts on it.

Can NR or NMN be absorbed into the bloodstream sublingually? If so, then is that a pathway by which either could be converted into NAD+ without the limiting effect of the liver feedback mechanism?

Are you aware of the article athttps://pubs.rsc.org/en/content/articlelanding/2014/fo/c3fo60676g#!divAbstract which says that “pak choi” (probably the same as bok choi) is more effective at preventing colon inflammation and cancer than other Brassic vegetables due to its different glucosinolates? Can you comment on that article?

I’d like to hear you speak or see you write about keeping cell membranes “young”. I read about a membrane hypothesis model of aging somewhere, in or with an infomercial for a product that contained phosphatidylcholine, phosphatidylserine, phosphatidylinositol, and other ingredients reportedly extracted from lecithin. Is it possible to rejuvenate the membranes of all of one’s cells just from consuming these substances?

This looks like a terrific recipe! I love lemon and cannot eat sugar, honey, etc., so I look forward to trying this and indulging in something that tastes great and will not cause my body problems. One comment, a teaspoon of stevia (which is in the written recipe) is very different from a teaspoon of Stevita (which is what is shown in the video). A teaspoon of Stevita has probably a relatively small amount of stevia and a fair amount of erythritol. If pure stevia were used in the amounts given, the tart would probably not taste anywhere nearly as good as using Stevita.