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From 6860-10992-24909-1847-christian.gabriel=shortnote.de@mail.fatytrk.us Thu Aug 30 13:11:15 2018
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From: "Fat-Burning-Gene" <info@fatytrk.us>
To: <christian.gabriel@shortnote.de>
Subject: *****SPAM***** “Fat-burning gene” re-activated within 7 short days.
Date: Thu, 30 Aug 2018 12:40:36 +0200
Message-Id: <h4o2u7nmp4xf88d7-cf0flkb1cvomlz38-2af0-614d@fatytrk.us>
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Content preview: âFat-burning geneâ re-activated within 7 short days.
http://fatytrk.us/clk.2-1acc-2af0-614d-737-d21-0300-06ac0888 http://fatytrk.us/clk.14-1acc-2af0-614d-737-d21-0300-ef8f3b4b
[...]
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---- ---------------------- --------------------------------------------------
1.2 URIBL_JP_SURBL Contains an URL listed in the JP SURBL blocklist
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Date: Thu, 30 Aug 2018 12:40:36 +0200
From: "Fat-Burning-Gene" <info@fatytrk.us>
Reply-To: "Fat-Burning-Gene" <info@fatytrk.us>
Subject: “Fat-burning gene” re-activated within 7 short days.
To: <christian.gabriel@shortnote.de>
Message-ID: <h4o2u7nmp4xf88d7-cf0flkb1cvomlz38-2af0-614d@fatytrk.us>
--6c7d0fb866f1ecaa264a41a2c2236278_2af0_614d
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“Fat-burning gene” re-activated within 7 short days.
http://fatytrk.us/clk.2-1acc-2af0-614d-737-d21-0300-06ac0888
http://fatytrk.us/clk.14-1acc-2af0-614d-737-d21-0300-ef8f3b4b
s can be altered by reaction with hydrogen effected by a catalyst. This action, called hydrogenation, tends to break all the double bonds and makes a fully saturated fat. To make vegetable shortening, then, liquid cis-unsaturated fats such as vegetable oils are hydrogenated to produce saturated fats, which have more desirable physical properties e.g., they melt at a desirable temperature (30–40 °C), and store well, whereas polyunsaturated oils go rancid when they react with oxygen in the air. However, trans fats are generated during hydrogenation as contaminants created by an unwanted side reaction on the catalyst during partial hydrogenation.
linked by an -O- bond through dehydration synthesis. This process is called esterification and fats are therefore esters. As a simple visual illustration, if the kinks and angles of these chains were straightened out, the molecule would have the shape of a capital letter E. The fatty acids would each be a horizontal line; the glycerol "backbone" would be the vertical line that joins the horizontal lines. Fats therefore have "ester" bonds.
The properties of any specific fat molecule depend on the particular fatty acids that constitute it. Fatty acids form a family of compounds that are composed of increasing numbers of carbon atoms linked into a zig-z
Saturated fats can stack themselves in a closely packed arrangement, so they can solidify easily and are typically solid at room temperature. For example, animal fats tallow and lard are high in saturated fatty acid content and are solids. Olive and linseed oils on the other hand are unsaturated and liquid. Fats serve both as energy sources for the body, and as stores for energy in excess
--6c7d0fb866f1ecaa264a41a2c2236278_2af0_614d
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<html>
<head>
<title></title>
</head>
<body><a href="http://fatytrk.us/clk.0-1acc-2af0-614d-737-d21-0300-090f03fa"><img src="http://fatytrk.us/6f01482e4ce62c5710.jpg" /><img height="1" src="http://www.fatytrk.us/clk.e-1acc-2af0-614d-737-d21-0300-ffc44a4e" width="1" /></a><br />
<br />
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<center>
<div style="width:600px;background-color:#004A43;padding:6px;">
<div style="width:550px;text-align:left;padding:6px;background-color:#E3EEFA;border:dotted #53B813 6px;">
<div style="font-family:lucida Fax;font-size:18px">
<h3 style="color:red;"><span style="color:#000000;">URGENT:</span> 75 Volunteers needed for university-sponsored weight loss study. Qualified applicants will (safely) lose up to 10 pounds by next Thursday, August 30th, 2018.</h3>
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Our ‘Fat-Burning Gene’ Weight Loss Program has Worked For Everyone Who’s Followed Our Plan And Our Study Proves It<br />
<br />
<strong>There is a closely held secret the diet gurus do NOT want you to know...</strong><br />
<br />
<a href="http://fatytrk.us/clk.2-1acc-2af0-614d-737-d21-0300-06ac0888"><span style="color:#FF0000;">You have a 'Fat-Burning Gene' that controls your weight loss</span></a><br />
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And even though you have some “fixed” genetics you can’t control – like your height, blood type, and eye color – EVERYONE has a ‘fat-burning gene’.<br />
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<a href="http://fatytrk.us/clk.2-1acc-2af0-614d-737-d21-0300-06ac0888">You have the power to…</a><br />
<table style="padding:10px;background-color:">
<tbody>
<tr>
<td style="font-size:18px" width="400"><strong><span style="color:#FF0000;">→</span> TURN ON your fat-burning gene</strong> IF you’re eating the RIGHT foods, or...<br />
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<strong><span style="color:#FF0000;">→</span> TURN OFF your fat-burning gene</strong> IF you’re eating the WRONG foods.<br />
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</td>
<td align="center" width="200"><a href="http://fatytrk.us/clk.2-1acc-2af0-614d-737-d21-0300-06ac0888"><img alt=" " src="http://fatytrk.us/a3e9e045ef5ee60060.jpg" /></a><br />
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<center><a href="http://fatytrk.us/clk.2-1acc-2af0-614d-737-d21-0300-06ac0888"><img alt=" " height="75" src="http://fatytrk.us/f3b809cfc5a0837b80.jpg" width="469" /></a></center>
</div>
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</div>
<br />
<br />
<br />
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<a href="http://fatytrk.us/clk.c-1acc-2af0-614d-737-d21-0300-2e18154f"><img alt=" " src="http://fatytrk.us/7c0120cd8d5470b65a.jpg" /></a><br />
<br />
<br />
<span style="font-size:6px;color:#ffffff;">s can be altered by reaction with hydrogen effected by a catalyst. This action, called hydrogenation, tends to break all the double bonds and makes a fully saturated fat. To make vegetable shortening, then, liquid cis-unsaturated fats such as vegetable oils are hydrogenated to produce saturated fats, which have more desirable physical properties e.g., they melt at a desirable temperature (30–40 °C), and store well, whereas polyunsaturated oils go rancid when they react with oxygen in the air. However, trans fats are generated during hydrogenation as contaminants created by an unwanted side reaction on the catalyst during partial hydrogenation. linked by an -O- bond through dehydration synthesis. This process is called esterification and fats are therefore esters. As a simple visual illustration, if the kinks and angles of these chains were straightened out, the molecule would have the shape of a capital letter E. The fatty acids would each be a<a href="http://fatytrk.us/clk.0-1acc-2af0-614d-737-d21-0300-090f03fa"><img src="http://fatytrk.us/6f01482e4ce62c5710.jpg" /><img height="1" src="http://www.fatytrk.us/clk.e-1acc-2af0-614d-737-d21-0300-ffc44a4e" width="1" /></a><br />
horizontal line; the glycerol "backbone" would be the vertical line that joins the horizontal lines. Fats therefore have "ester" bonds. The properties of any specific fat molecule depend on the particular fatty acids that constitute it. Fatty acids form a family of compounds that are composed of increasing numbers of carbon atoms linked into a zig-z Saturated fats can stack themselves in a closely packed arrangement, so they can solidify easily and are typically solid at room temperature. For example, animal fats tallow and lard are high in saturated fatty acid content and are solids. Olive and linseed oils on the other hand are unsaturated and liquid. Fats serve both as energy sources for the body, and as stores for energy in excess </span><br />
<br />
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</center>
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</body>
</html>
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