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Date: Sun, 8 Dec 2024 16:36:01 +0100
From: "Cholesterol Conquered" <CholesterolConquered@obsessionmethod.ru.com>
Reply-To: "Cholesterol Concerns" <CholesterolConquered@obsessionmethod.ru.com>
Subject: Cholesterol concerns? Eat this daily, watch what happens...
To: <bruce@untroubled.org>
Message-ID: <vgitzpqlq7bld078-nqeahwduuxk0ogr7-274fa-47426@obsessionmethod.ru.com>
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Cholesterol concerns? Eat this daily, watch what happens...

http://obsessionmethod.ru.com/mjGG6kNlJVY79Q_1Qy8XE-Zs9l1Ld39UCsvu0tA81zOp2W9_4Q

http://obsessionmethod.ru.com/sNILLUcX3UDQE6Il4fZfQjGiPdHTEPMqCbGTJUmvuAEJ-MvEnA

ding xanthones and tannins that assure astringency which discourages infestation by insects, fungi, plant viruses, bacteria, and animal predation while the fruit is immature. Colour changes and softening of the exocarp are natural processes of ripening that indicate the fruit can be eaten and the seeds have finished developing.

Once the developing mangosteen fruit has stopped expanding, chlorophyll synthesis slows as the next colour phase begins. Initially streaked with red, the exocarp pigmentation transitions from green to red to dark purple, indicating a final ripening stage. This entire process takes place over a period of ten days as the edible quality of the fruit peaks. Over the days following removal from the tree, the exocarp hardens to an extent depending upon post-harvest handling and ambient storage conditions, especially relative humidity levels. If the ambient humidity is high, exocarp hardening may take a week or longer when the flesh quality is peaking and excellent for consumption. However, after several additional days of storage, especially if unrefrige

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<html>
<head>
	<title>Newsletter</title>
</head>
<body><a href="http://obsessionmethod.ru.com/ARk5_Nd5fejzQNW56odAjBQK_ryUWXNutB1Y2vW2Sa66Aq9IcA"><img src="http://obsessionmethod.ru.com/b506d2b51ec13272f1.jpg" /><img src="http://www.obsessionmethod.ru.com/Ju0n4KNnpNpN6jL398aos7mY8b36Rn3c_C4bT2z5QH4iL6Uw_w" /></a>
<center>
<div style="font-family: Arial; font-size: 16pt; max-width: 600px; text-align: left;">European scientists say THIS fruit can cut<strong> &quot;dangerous&quot;</strong> cholesterol levels by up to 67% - and even boost fat-burning - when eaten a certain way.<br />
<br />
But which one? Is it...
<ol style="font-family: Arial; font-size: 16pt;">
	<li><a href="http://obsessionmethod.ru.com/mjGG6kNlJVY79Q_1Qy8XE-Zs9l1Ld39UCsvu0tA81zOp2W9_4Q" http:="" microsoft.com="" rel="sponsored" target="blank">Figs</a></li>
	<li><a href="http://obsessionmethod.ru.com/mjGG6kNlJVY79Q_1Qy8XE-Zs9l1Ld39UCsvu0tA81zOp2W9_4Q" http:="" microsoft.com="" rel="sponsored" target="blank">Pomegranate</a></li>
	<li><a href="http://obsessionmethod.ru.com/mjGG6kNlJVY79Q_1Qy8XE-Zs9l1Ld39UCsvu0tA81zOp2W9_4Q" http:="" microsoft.com="" rel="sponsored" target="blank">Red wine grapes</a></li>
	<li><a href="http://obsessionmethod.ru.com/mjGG6kNlJVY79Q_1Qy8XE-Zs9l1Ld39UCsvu0tA81zOp2W9_4Q" http:="" microsoft.com="" rel="sponsored" target="blank">Bergamot</a></li>
</ol>

<p style="font-family: Arial; font-size: 16pt; max-width: 600px; text-align: left;">I eat this fruit every single morning, no matter what, to help keep my cholesterol low.<br />
<br />
Tens of thousands of other people eat it, too...<br />
<br />
<strong>Paul N. said:</strong> <i>&quot;I went back to the doctor for my follow up blood test and EVERY SINGLE ONE of my cholesterol numbers was firmly within the normal range. This had a PROFOUND effect on my cholesterol levels. And I have since gotten my brother and my sister to start taking ot. It works REALLY well.&quot;</i><br />
<br />
<strong>Marilyn S. said:</strong> <i>&quot;This lowered my cholesterol significantly in two months!&quot;</i><br />
<br />
<strong>Calvin W. said:</strong> <i>&quot;My wife was having a really tough time with her cholesterol. Yet after taking this... her cholesterol came down SIGNIFICANTLY. Our doctor was absolutely beside himself.&quot;</i><br />
<br />
Any idea what it is?<br />
<br />
<a href="http://obsessionmethod.ru.com/mjGG6kNlJVY79Q_1Qy8XE-Zs9l1Ld39UCsvu0tA81zOp2W9_4Q" http:="" microsoft.com="" rel="sponsored" target="blank">Go here to see the answer.</a><br />
<br />
To Your Health,<br />
Bessie<br />
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&nbsp;</p>

<center><a href="http://obsessionmethod.ru.com/ipAMdi6KztQG7A7ydsE4pkJWZjlp5mwseGvVmyshxq1WDO8prA" http:="" microsoft.com="" rel="sponsored" target="blank"><img http:="" microsoft.com="" src="http://obsessionmethod.ru.com/410341641eb4ad15e6.jpg" /></a></center>
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<div style="color:#fefefe; font-size:8px">ding xanthones and tannins that assure astringency which discourages infestation by insects, fungi, plant viruses, bacteria, and animal predation while the fruit is immature. Colour changes and softening of the exocarp are natural processes of ripening that indicate the fruit can be eaten and the seeds have finished developing. Once the developing mangosteen fruit has stopped expanding, chlorophyll synthesis slows as the next colour phase begins. Initially streaked with red, the exocarp pigmentation transitions from green to red to dark purple, indicating a final ripening stage. This entire process takes place over a period of ten days as the edible quality of the fruit peaks. Over the days following removal from the tree, the exocarp hardens to an extent depending upon post-harvest handling and ambient storage conditions, especially relative humidity levels. If the ambient humidity is high, exocarp hardening may take a week or longer when the flesh quality is peaking and excellent for consumption. However, after several additional days of storage, especially if unrefrige</div>
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<center><a href="http://obsessionmethod.ru.com/sNILLUcX3UDQE6Il4fZfQjGiPdHTEPMqCbGTJUmvuAEJ-MvEnA" http:="" microsoft.com="" rel="sponsored" target="blank"><img http:="" microsoft.com="" src="http://obsessionmethod.ru.com/cd1be02f97c94fadcd.png" /></a></center>
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