What are NMN and NAD+ What Do They Do?

This post contains affiliate links. If you make a purchase using these links, I may receive a small commission, at no extra cost to you. Have you heard about NMN and NAD+? These two compounds are making waves in the world of health and longevity. Let's break it down and see what all the hype is about. The Basics: Our bodies use NMN, or nicotinamide mononucleotide, to create NAD+, short for nicotinamide adenine dinucleotide. This compound is found in every cell and is essential for energy metabolism, gene expression, and DNA repair. Plus, NAD+ might help prevent the shortening of telomeres, which could slow down the aging process. As we age, our NAD+ levels decline. Supplementing with NMN might boost these levels, promoting healthy aging and longevity. Lower NAD+ levels have been linked to quicker physical decline and the onset of age-related diseases, like Alzheimer’s. There are other NAD+ precursors like niacin and NR, but NMN is a direct precursor and can enhance our NAD+ levels ...
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Homemade Cream Cheese - Easy & Inexpensive


I just learned how to make cream cheese at home. Wow! It tastes so fresh, and costs so little compared to what you buy in the store. I will never buy the commercially made stuff again, that's for sure!
  • 1 liter whole milk
  • 2 to 3 tablespoons lemon juice or white vinegar
  • 1 teaspoon salt
  • 2 tablespoons butter (room temperature)

Heat milk in a heavy bottom saucepan on medium high, stirring constantly. When it comes to a rolling simmer, reduce heat to medium and add the lemon juice or vinegar one tablespoon at a time as you continue stirring constantly. Make sure it comes back to a rolling simmer before you add each tablespoon of lemon juirce or vinegar.

Once the curds have completely separated from the whey, remove from heat. Strain mixture in a metal strainer lined with cheesecloth (or use a strainer made for Greek yogurt). Allow to cool for a few minutes. Pour curds into blender or food processor. (Save the whey.) Add the butter and salt to the curds. Stir in so that butter starts to melt.

Blend/process until smooth. It will be very thick. You may need to add a tiny bit of the whey back into the curds to get it to move freely in the blender/food processor.

When it's completely smooth put in an airtight container and store in refrigerator. Use within 7 days.

Makes about 240 grams (a little more than 1 cup).

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The information provided here is not intended as medical advice and should not be considered a substitute for professional healthcare guidance. It is offered for informational purposes only, and individuals should consult with qualified healthcare professionals for personalized advice regarding their health conditions.