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What you said is all too true.
I'm constantly amazed at the variety of places to post and how no one site has a lock on being best for all stocks.
And I guess I can confirm that investors and traders are talking about the prospect on various discussion boards!
My crystal ball is cloudy. Onlytime will tell. GLTAL
Well, as the Novo video stated they would be looking for partners in an "adjacent space," RVX is certainly in the right position to be acquired by Novo.
BTW, thank you for continuing to shine a light on Resverlogix!
Will check it out. Agoracom ihub page?
Good note on your blog. Thanks to you for preparing and thanks to NR for posting it.
Stockspirit, Agreed. These discussion boards are most useful when everyone maintains a civil level of discourse. If someone chooses to articulate a bear thesis and provides the facts supporting that, I'm good with that. Same for someone propounding a long thesis. Discussion is good.
I ask questions and expect that someone who knows a likely answer will step forward. I try to similarly respond to questions directed to me.
However, someone flailing about and constantly repeating accusations neither helps themself nor do they elicit much sympathy.
stockspirit Member Level Friday, 11/11/16 01:19:02 PM
Re: someconcerns post# 2370
Post # of 2372
As am I still long. Starting to get annoyed. No reason to curse. Up till Diddo showing up, I was very happy with all the posters and their opinions, information and posts. Let's keep it positive.
Great explanation FUN.
So sell your shares, assuming you have any.
No one would endlessly attack a stock without either: (1) wanting to drive the share price down to aid a short position or try to buy in lower; or (2) express personal animus toward management.
Which is your story? Please enlighten us.
BTW, I am still holding.
Diddo, I'm sorry. I thought you did some due diligence on CDXC before you bought shares. \
The reverse split was to achieve a share price above the minimum required to list CDXC on the Nasdaq exchange.
Also some institutional buyers require share prices above $2, $3, $5 or so, before they can buy shares in a company.
Caskers promoting Jefferson's Old Rum Cask Finish.
Jefferson’s Reserve Old Rum Cask Finish Bourbon
Made in homage to Thomas Jefferson, this bourbon was first aged in new American oak barrels for approximately eight years before being extra-matured in ex-rum barrels from Gosling’s Family Reserve for an additional fifteen months.
$89.99
So, if you think CDXC stock is garbage, it is time you sell your shares.
Diddo, The game is not over yet and, even in a 401k, it is fair to sell shares and reposition into a stock more to your liking. I do that all the time.
Mind you, I'm not saying I am happy with the price either, just that I accept this as a part of biotech investing. Lessons like this can be expensive and we should learn from them.
It WAS a joke. Really it is noretreat with all the contacts there.
You could use your extensive connections over there to find out.... maybe.
I'll go with imminent.... and hope that's the case.
You're welcome
Agreed
Diddo, Almost all of my biotech stocks are down. I would rate this a bear market, just looking at my portfolio.
Obrady, By all means, sign up to ask good questions on the conference call.
Diddo,
I would not have predicted this deep a drop, but I would have expected wide fluctuations in price. Shorts who want easy money, like Drose and Mako, are happy to manipulate retail investors, which I assume you are, by issuing all kinds of false statements and accusations. It is sad that the SEC has too few resources or incentives to enforce securities trading laws.
My advice is that you sell CDXC, take your tax loss and reinvest the funds in a stock you find more promising. There is no sense torturing youself over the price of CDXC shares.
There is also no need to torment other people here with your agony. I am prepared to wait, more or less patiently.
Glad they are coming back!
Hawaiian bees now on endangered species list.
http://www.vice.com/read/bees-are-actually-officially-endangered-now-vgtrn?utm_source=vicefbus&bt_ts=66175&bt_app_member_id=8d03a217e6f54a5c0bc8d3d932959615
ddyburg, Thank you. At least you and I are on the same page there.
MrBaser, Let me say first that I do not follow or know Barry Honig.
What you are seeing is that I follow Dr. Philip Frost, who has been phenominally successful in building and selling companies. That said, even Frost is not uniformly successful and there are many of "his" companies which I've looked at and decided would not get any of my limited investment dollars. You can see where he is invested by going to any of the insider trading sites or the SEC itself, with which the reports are filed. Honig invests in many of those "Frost" stocks.
Regarding Honig, he invests in tons of companies and has sufficient capital that I'm sure he is sent information all the time on new companies looking to do private placement of shares at a discount to current market.
When you invest in early-stage companies, a rule of thumb is that as many as half of them will go bust. Entirely. Another 25 percent will end up as a success, but not a huge win. The last 25 percent will be where the great gains are.
Hope that helped.
StockSpirit, Thank you. I agree as to the need for patience. Looking for a big winner here, and I use Pterostylbene and Niagen myself.
Diddo, One thing I recommend to people who toss and turn at night over a stock and they can't afford a loss, is to sell the stock. Your health, mental and physical, is most important.
OTOH, if you're just unhappy that it's gone down and you're not under immediate financial pressure, just stop checking the price constantly. Look at what most bio stocks are doing. It's not a bull market for bio generally and CDXC had the "benefit" of a scurrilous attack on the company and management integrity.
I have confidence in management and in Frank's game plan. I've held this for years - occasionally flipping a few shares - and my cost is below the current SP. The assets behind the shares are much more solid than they've ever been.
Honig has the author of that article pinned to the wall and will be applying pressure to dig out the truth of who was behind the attack. Screw turn by screw turn.
New article by KarinCA on Chromadex:
http://seekingalpha.com/article/4015356-niagen-continues-drive-revenue-chromadex-stock
What happens to whiskey in the barrel?
https://bourbonveach.com/2016/02/01/what-happens-to-whiskey-in-the-barrel/
"Distillers say that as much as 70% of the flavor of Straight Bourbon or Rye comes from the maturation process in charred barrels that had not been used before the whiskey is entered. The barrel is a crucial part of this process so it is important to know what is happening in the wood that contributes to the flavor profile of the whiskey. I will give a brief description here of what I have come to understand happens in the barrel.
When a cooper makes a barrel he is creating many different levels of flavor in the wood. In order to bend the wood staves into a tight container that will hold whiskey, the cooper applies heat to the wood. This heat helps make the wood flexible so the staves can be bent and shaped. The heat is not so great that the wood catches fire, but it is hot enough to break down the lignin in the wood into vanillin, which will contribute vanilla flavors to the whiskey. The process is called “toasting the barrel” and different distillers use different levels of “toast” in making the barrels for their products.
After the barrel is shaped, then it is charred on the inside. Charring is simply allowing the inside of the barrel to catch fire creating a layer of charcoal on the wood. This charcoal is measured by different grades from 1 to 4 with level 1 char being the lightest char and level 4 being the deepest char. It should be noted that if the char is too deep it will destroy the layer of toasted wood almost completely and reduce the amount of vanilla flavors the barrel can contribute to the final whiskey. The charcoal contributes tannins to the whiskey that gives the liquid a red color and a bitter, dry wood flavor.
Behind the charred wood is what is often referred to as the “red layer” or a layer of natural sugars from the wood that have been caramelized by the charring process, Trees store their energy in the form of sugar while living and much of that sugar remains in the wood after the tree is cut down and the wood dried. These sugars will caramelize during the charring process and will contribute caramel and maybe even a little butterscotch flavors to the whiskey.
The secret to whiskey aging is the fact that you have whiskey surrounded by wood. The barrel is filled with the new make spirit and placed into a warehouse to age. About three gallons of whiskey will soak into the wood in the next several hours. When the warehouse is hot in the summer or steam heated in the winter, the liquid expands and some of the liquid will evaporate, building pressure in the barrel forcing liquid into the wood. When the temperature drops at night or during the winter, the gasses will condense and the pressure inside the barrel will lessen and liquid will come out of the wood bringing the flavors from the red layer and the toasted wood with it. This is where barrel entry proof can make a difference in the flavor of the whiskey. Sugars dissolve better in water than alcohol so the lower the barrel entry proof, the more water to bring out the sugars in the wood so you get a sweeter flavor at a younger stage of maturity.
The “Angel’s Share” is the evaporation of the whiskey into the atmosphere during the aging process. Wood looks solid but it is porous which allows the whiskey to soak into the wood and remove the flavors from the charred oak staves. However when the pressure inside the barrel is great enough, some of the atomized liquid will escape through the pores completely and create that wonderful smelling aroma in the warehouse known as the “Angel’s Share”. Alcohol evaporates at 172 degrees and water at 212 degrees Fahrenheit. Where temperature rises enough that both water and alcohol evaporate then water being the smaller molecule escapes from the wood at a greater rate and the proof of the liquid left behind will increase. In cooler sections of the warehouse it is mostly the alcohol that evaporates and thus more escapes through the wood, lowering the proof of the whiskey left behind.
As this process is happening, a certain amount of air is entering the barrel allowing for oxidation to take place, breaking down some flavors to create other flavors. Lincoln Henderson once said to me that you get a lot of flavor from the wood in the first six weeks of aging and you spend the next four years trying to get rid of them. He was talking about the oxidation process. This is the one process that cannot be hurried. Only time works to create the flavors and to remove that “young whiskey” flavor.
The maturation process does involve many different factors and the barrel is only one of them. It is a very large part of the process, but still only a part. To understand it completely you must also look at warehouses, location of the water house and even the location of the barrel in the warehouse. The barrel is just a piece of the puzzle but an important piece."
I do too, tho we don't know how many bottles they have produced/are producing of the rum finish.
I wonder if these bourbon casks turned rum casks turned bourbon casks will make it for another round of rum.
That's closer to you and more fun. Some day I'll get there.
Caskers is mail order, assuming your jurisdiction allows out of state shipments of booze to you. Caskers.com
That may be a first for Caskers! Hop to it $oldier.
Caskers now showing the Jefferson's with rum finish:
https://www.caskers.com/jefferson-s-reserve-old-rum-cask-finish-bourbon/?_ke=c29tZWNvbmNlcm5zQHlhaG9vLmNvbQ%3D%3D&utm_term=Daily+Email&utm_medium=new+Email&utm_campaign=Klaviyo&utm_content=Image+4%2F11%17F2016&utm_source=Caskers
Jefferson’s Reserve Old Rum Cask Finish Bourbon was first aged in new American oak barrels for approximately eight years before being extra-matured in ex-rum barrels from Gosling’s Family Reserve for an additional fifteen months. Gosling’s is a high-caliber rum producer out of Bermuda that is particularly well-known for using ex-bourbon barrels to age their rum! These special barrels give Jefferson’s Reserve Old Rum Cask Finish Bourbon its unique and robust characteristics.
As a result of this unique aging process, the bourbon has an aroma of bananas, vanilla, and almond, leading to a palate of salt, spiced rum, maple, and dried fruits. The long finish leaves the taste of cereal grains lingering on the tongue.
Not cheap at $89.99
EMI, Thank you for sharing!
Volume up. Price up. Works for me.
I agree that attacking Jason is way off base. He tells us what he is allowed to say.
Antibiotic factories in India and China spreading drug resistant superbugs.
http://www.humanosphere.org/global-health/2016/10/antibiotic-factories-in-india-china-are-spreading-drug-resistant-superbugs/
Ample need for Brillicidin.
Of course there is life in CTIX. The science is progressing nicely.
Pricing is just more games being played by MMs.