Return-Path: Delivered-To: edward@transocean.com Received: from vps.transocean.com by vps.transocean.com (Dovecot) with LMTP id KZU0CU/aplmbagAAInt2oQ for ; Wed, 30 Aug 2017 08:31:27 -0700 Return-path: Envelope-to: edward@transocean.com Delivery-date: Wed, 30 Aug 2017 08:31:27 -0700 Received: from ip88.208-100-19.static.steadfastdns.net ([208.100.19.88]:43211 helo=cisco.yearbookmyself.com) by vps.transocean.com with esmtps (TLSv1.2:ECDHE-RSA-AES256-GCM-SHA384:256) (Exim 4.89) (envelope-from ) id 1dn4xf-000757-At for edward@transocean.com; Wed, 30 Aug 2017 08:31:27 -0700 Reply-To: amaozn.card@yearbookmyself.com To: edward@transocean.com From: Amaozn Pre-Loaded Card MIME-Version: 1 Message-ID: <345.76.285024106679579161967703968907@cisco.yearbookmyself.com> Content-Type: multipart/alternative; boundary="--11005618316214903256358275432645837:?" Date: Wed, 30 Aug 2017 11:31:22 -0400 X-Spam-Status: Yes, score=3.3 X-Spam-Score: 33 X-Spam-Bar: +++ X-Spam-Report: Spam detection software, running on the system "vps.transocean.com", has identified this incoming email as possible spam. The original message has been attached to this so you can view it or label similar future email. If you have any questions, see root\@localhost for details. Content preview: Hello Edward, ====--====--====--====--==== http://www.yearbookmyself.com/ [...] Content analysis details: (3.3 points, 3.0 required) pts rule name description ---- ---------------------- -------------------------------------------------- 0.0 URIBL_BLOCKED ADMINISTRATOR NOTICE: The query to URIBL was blocked. See http://wiki.apache.org/spamassassin/DnsBlocklists#dnsbl-block for more information. [URIs: transocean.com] -0.0 SPF_PASS SPF: sender matches SPF record -0.0 SPF_HELO_PASS SPF: HELO matches SPF record 0.0 HTML_MESSAGE BODY: HTML included in message -0.0 BAYES_40 BODY: Bayes spam probability is 20 to 40% [score: 0.2068] 1.9 RAZOR2_CF_RANGE_E8_51_100 Razor2 gives engine 8 confidence level above 50% [cf: 100] 0.9 RAZOR2_CHECK Listed in Razor2 (http://razor.sf.net/) 0.5 RAZOR2_CF_RANGE_51_100 Razor2 gives confidence level above 50% [cf: 100] 0.0 T_REMOTE_IMAGE Message contains an external image X-Spam-Flag: YES Subject: ****SPAM**** Thanks for participating in Amazon Card rewards ----11005618316214903256358275432645837:? Content-type: text/plain; charset="UTF-8" Content-transfer-encoding: 8bit Hello Edward, ====--====--====--====--==== http://www.yearbookmyself.com/ Thank you for participating to unlock a pre-loaded Amazon card for a moment of your time. () Yes [ http://www.yearbookmyself.com/] No [ http://www.yearbookmyself.com/no/_nodes/] Thank you! We hope you found this message to be useful. If you'd rather not receive future e-mails of this sort from us at edward@transocean.com, please get-out here [http://cd.yearbookmyself.com]. -------------------<>-------------------<> Reference 735155. (c) Sheehan Design and Dev, 7438-sw 60th, Augusta, KS 67010. Neolithic skeletons were revealed to be significantly shorter in stature, with weaker bones and fucked up teeth in comparison. There's another major factor in that, traditionally, societies that had grain as staple also had extensive preparation methods, like soaking, sprouting and fermenting, which reduced the amount of phytic acid and gluten. Modern societies don't use these methods anymore, most bread is no longer made from sourdough but quit-rise yeast, to save time and effort. Besides, modern wheat ----11005618316214903256358275432645837:? Content-Type: text/html; charset="UTF-8" Content-transfer-encoding: 8bit
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Reference 735155. (c) Sheehan Design and Dev, 7438-sw 60th, Augusta, KS 67010.

Neolithic skeletons were revealed to be significantly shorter in stature, with weaker bones and fucked up teeth in comparison. There's another major factor in that, traditionally, societies that had grain as staple also had extensive preparation methods, like soaking, sprouting and fermenting, which reduced the amount of phytic acid and gluten. Modern societies don't use these methods anymore, most bread is no longer made from sourdough but quit-rise yeast, to save time and effort. Besides, modern wheat
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