I really did not want to write an article about covid.
The simple act of reading the word for a lot of people piles on anxiety and contributes to a disruption in mental health. The media has never talked about another issue as much as it has with this one; it is ultra-saturation overboard and I did not want to contribute to any of that. Most of the articles that are scrolled across are full of panic, fear, death, OCD-handwashing, isolationism, potential poverty, job loss, economic collapse, and political fights. It is no wonder that people are stressed out and on high alert, living around the clock in fight-or-flight mode. Something as simple and seemingly benign as a trip to the grocery store has people behaving as if every other human being is a threat to their life - strangers hiding behind masks, gloved up, and eyeing each other suspiciously or not at all.
As the weeks and months have crawled on at a snail's pace, we have thankfully been able to gather quite a bit of data regarding many things surrounding this issue to understand it a bit better.
I have recently come across some information that may be initially a little scary for some of you, but I intend to give you a workaround and provide you with some hope.
Here's the thing, lovelies - we're not afraid of a regular virus. We're not afraid of the flu, we're not afraid of a cold.
We are, however, afraid of a virus that we think is going to kill us haphazardly. We don't want to die. We don't want our loved ones to die. We don't want to be a statistic. We don't like the thought that just going to the grocery store could end our lives. Many are paralyzed with fear that they could be carriers and kill of their parents, their children, and all the old people in the grocery store, out on the streets going for a walk, and all of our neighbors. What seems like a random chance of a very unpleasant death alone in a hospital bed is a nightmare that none of us want to participate in. Nobody wants to play Russian roulette with this.
This is understandable.
But what if it's not exactly that way?
We have read the numbers about how it significantly affects the elderly population more strongly than the youth. This is still not a relief, of course, but with this we are able to see a pattern.
New information is coming out that is showing an overwhelming and shocking link to the severity of covid with several underlying comorbidities.
Data from the first 2204 patients admitted to the National Health Service in Europe revealed that 72.7% were overweight or obese. That is an incredible number! This number speaks only of obesity, and not even of age. (Please note that this number is the percentage of those who were admitted to the hospital, and not of those who died.)
Those with type 2 diabetes and metabolic syndrome have a ten times greater risk of death than those who are metabolically healthy.
Because this virus strongly affects lung function, it is no surprise that a study from China found that smokers were fourteen times more likely to get severe disease than non-smokers.
Other staggering comorbidities reflected that hypertension (high blood pressure) was a prevalent partner in those who were dying from the novel coronavirus.
With only 12.2% of Americans metabolically healthy, how could this ever be hopeful?
It is hopeful because of something called nutrigenomics.
Nutrigenomics is the study of how our genetic expression is affected by the food we eat and how the food we eat affects our genetic expression. This branch of science, biology, and medicine offers a tremendous amount of hope to all of us, but especially to those who are living in fear of death by "the rona".
Here's the deal. Food is the language of our cells. Every single bite is information to our bodies. Every single bite delivers information that turns on or turns off genetic expression. Maybe you are among those who are suffering from type 2 diabetes or obesity - right now, your body has those switches flipped on. But it doesn't have to stay that way!
When we think of making a difference in our bodies by changing our diets, many of us think that it takes months or years of nonstop suffering and kale to see effects. We think with targets out that far away, it's not even worth it - there's no hope. It will take too long and it will cost us too much joy. Weight loss may be something that does take a while, especially if you don't have a lot of testosterone and if you are over 40. But weight loss is not the same as genetic expression.
All of this means that you can do something about it. It means that you can drastically cut (or increase) your risk of death by the novel coronavirus. It is not an unknown monster hiding in the closet. It is not Russian roulette. You have access to actions that can decrease or increase your risk of death.
Every single bite you take makes a difference. Every. Single. Bite. Within two weeks, your body will begin reflecting significant change in genetic expression. You may not see that in weight loss and you may not see instant toned abs and a six-pack, but at a level that you cannot see, change is happening and it is drastic.
Type 2 diabetes and obesity can be changed drastically with diet. It is a wonderful, glorious, and hopeful fact! It is not easy and there is no magic pill to take, but it will bring results that you will be thankful for.
If you find yourself in this position and you want to make change, I urge you to do a few things that will significantly affect your genetic expression, pushing you farther and farther away from risk in each bite that you take.
1. Only eat real food.
This sounds dumb, but most food in the grocery store isn't real food. I mean that you should be eating only fruits, vegetables, meats/fish/poultry, and very minimally processed dairy. You should not be eating food that comes out of a box. You should not eat foods that have bright colors. Eat food that grew on trees, grew out of the ground, walked on the ground, swam in the water, and is recognized in nature.
Cereal is not real food. Tortilla chips are not real food. Granola bars are not real food. At least, none of those are real food for this purpose. Eat only real food that you put together to make other food, not food that a factory made for you.
Yeah, I know. I lost you when I spoke disparagingly about tortilla chips, but since this is a life or death kind of thing, I'm going to tell it to you straight because you need to hear it and because you really can change your life.
2. Avoid sugar and carbs like the plague.
You already know this, especially if you have diabetes - sugar cranks up your levels like crazy and makes you get into a downward spiral for insulin sensitivity. That's the problem and that pushes you deeper into metabolic syndrome, type two diabetes, and obesity.
The other thing is that sugar destroys the good guys in your immune system and paralyzes them. That's the last thing you need when there is a psycho virus on the loose.
This includes liquid sugar (which is the absolute worst of all) - soda, juice, energy drinks, and coffee drinks that pretend to be coffee but are actually just dessert. It includes cookies, cakes, pies, candy, ice cream, and every single thing that you love. (I know. I'm just going for it all today, aren't I? Sorry, not sorry. I will risk hurting your feelings if it will save your life.)
Bread? Nope. Not right now. Not for you. Pasta? Sorry, it's not on your team, either. I wish they were. I get it, I really do.
If you don't hate me yet, I'll get you with this - alcohol. You probably should significantly limit that, also.
3. If you have type 2 diabetes, you should consider looking into intermittent fasting.
That looks like eating within an 8 hour window in a day. This helps regulate insulin levels significantly.
Here are some things that you should be doing:
1. If you're not taking zinc, you're out of your mind and you need to get on that immediately. Research is coming out solidly showing how zinc works with your immune system to fight covid before it can even get in and cause damage.
2. Drink your water. Hydration is huge for helping your body work optimally.
3. Get outside and get vitamin D on your skin. This is huge for fighting this virus.
4. Exercise at least 150 minutes a week. Go. This is not for vanity anymore. This is to save your life.
5. Take and eat probiotics. This includes naturally fermented foods like brined sauerkraut, kimchi, kombucha, kefir, miso, tempeh. You can also take it in supplement form. These not only help digestion and weight loss, they boost your immune system.
I know that many of these things are hard. I know that reading through this might feel like I am a huge jerk who is raining on every fun party that ever existed in the history of the world. I understand why you would think that - these changes are difficult! Not drinking wine and whiskey while simultaneously having to suddenly homeschool your children is for some a rather monumental task.
But lovelies, difficult is not impossible. You can do this. And with the risk that is out there, you owe it to yourself and to your family to have a fighting chance and to get yourself out of those categories that push you much closer to death.
Feeling out of control and hopeless is a very disturbing place to be. Certainly life comes with wild things and we cannot control everything, but with what we know and understand of this virus, there are some helpful things that can be done to mitigate significant risk.
Let us not panic. Take charge and do something about it. If you are concerned with the death rate, begin taking action that will separate you from being a person of high risk.
Do hard things. We're in this together and I'm cheering for your success.
You've got this,
Ms. Daisy
Search it!
Showing posts with label bread. Show all posts
Showing posts with label bread. Show all posts
Monday, April 20, 2020
Friday, December 21, 2012
The Search for Wonderbread: No, not THAT kind.
I try, as often as possible, to avoid clutching tightly to the consumerism and stuff that comes to tempt us in this life.
HOWEVER.
If you look in my cupboard, you may find I am bordering on obsessed with glass jars. And if you take a peek in my cupboard (or fridge, depending on the time), it seems I have a love affair with...bread.
Oh, carbohydrates! How I dost love thee! Well, that and tea. Tea gets like 2 cupboards out of my 12ish cupboards because, hello, tea deserves it.
Back to the bread. At this moment, I have a myriad of bread types lounging around in my kitchen and I love each and every one of them. I love the sprouted multigrain, of course. All those yummy sprouters all mixed in to one lovely loaf - oh the toast! I can't have a breakfast without it, slathered in melting and puddling butter (getting my Vitamin A and D!). Then I've got the regular ol' softy organic wheat for sandwiches for the faint of heart. Scootch that loaf over and I've got a crusty boule with olive oil and rosemary cut in half and a hearty wheat version, too. For good measure, I made up a cinnamon-raisin loaf because it sounded so darn good. I did use the dough with the olive oil and rosemary already in it (it was the only one ready for my concoction and whims) because I was so utterly desperate and I was a little horrified at how it might turn out, but it was simply wonderful.
I have a friend who has a reputation for the best bread on earth. I called her today because she has a secret. (Warning: it's about to NOT be a secret anymore...) The secret to her wonderful bread is a little contraption she's got in her kitchen. This little(ish) contraption does a little miracle inside the guts of its dear inventive self. What is this masterpiece of a machine? Why, my dearies, it's not a breadmaker, heavens NO! (Newsflash: real bread makers use OVENS, not plug-in boxes.) This wonderous, heavenly, darling machine is, bum-ba-da-baaaaaa!!! A grain mill!
Yes, like back in the day. She says the smell is like nothing you've ever smelled before. It's not like the rancid flours we get from our organic supermarkets (or the regular ones, either). I know. I'm jealous. Hangin' out with rancid flour from King Arthur and she's got the goods just fluffily pouring out of her kitchen. She probably prances around and has confetti-like parties (with hand-ground flour, of course) because she knows she's going to be eating the most fabulous bread in the whole world. There's probably sunshine pouring in through the windows and everything is slow motion and hey, is she wearing a tiara and a Cinderella dress? Holy cow! Probs. As it lands on her glowing children's eyelashes, they lovingly look up at her, knowing she is providing them with a complete nutritional whole grain and the freshest bread anyone in a ten mile radius has ever had in their life.
Well, or maybe she said it kind of sounds like a vacuum cleaner. But I think picturing the previous scene is what is happening on a nutritional level.
To tell you the truth, I've wanted a grain mill for like two mazillion years now (or five, whatEVER) and I decided that it would be about time for me to put it on the Christmas list. So I had to call her for some input on what works, what's awesome, dimensions, speed, etc. She has the Nutrimill which has a very lovely function (it's electric, by the way) - you can tell it to stop mid-churn. I guess most of them just go on with their loud singing vacuum selves for twenty minutes and if you even threaten to turn it off, it will choke, die and never turn on again. And then it will mock you and make faces while you cry little sobs and beg forgiveness. So, yeah, I don't want that kind.
So I was on this website that sells such lovely creations and then it happened. Remember the sunshine and confetti party previously mentioned? Well, let me just say THAT HAPPENED when I saw the most lovely mills that have ever been made in probably all of history and the world. As you know, I think plastic is the devil. I saw the embodiment of beauty and proper crafstmanship, streamline and clean design in the body of gorgeous wood and stainless steel. YES, hello. True. Not plastic, not paint. Just amazingness.
What, pray tell, sayeth you, is the name of such bewonderment? It's a KoMo mill, designed in Europe, where people run through fields of wheat (at least they do on their youtube video from the manufacturer). Now THAT'S the kind of thing you want. People running through wheat. I do, anyway.
It's a little pricey, but since it has about a 12 year warranty and is expected to last a lifetime, I guess that's the price for true craftsmanship and lovely design using quality materials. Isn't that how it is with anything? High fructose corn syrup costs about $0.11/gallon and honey costs about $35.99/gallon. What would you choose? (Adam, do NOT answer this question.)
Then, m'dearies, I can fill the house with wonderbread. Not the Wonderbread that has circles on it and is filled with polysorbate-80, 60, 40 and 14.2. I mean a bread of wonder, a bread that retains all of what you are supposed to have in actual whole wheat without the rancidy-ness.
Do you make your own bread? Have you seen the KoMo? Were you also struck with love? Pray tell, how many loaves of bread are you keeping in your house at the moment? If you say one, you better bake it up, homies!
And now, it seems it's about time to raise a toast. Out of the toaster. Cheers!
Peace, love and buttery goodness,
Ms. Daisy
HOWEVER.
If you look in my cupboard, you may find I am bordering on obsessed with glass jars. And if you take a peek in my cupboard (or fridge, depending on the time), it seems I have a love affair with...bread.
Oh, carbohydrates! How I dost love thee! Well, that and tea. Tea gets like 2 cupboards out of my 12ish cupboards because, hello, tea deserves it.
Back to the bread. At this moment, I have a myriad of bread types lounging around in my kitchen and I love each and every one of them. I love the sprouted multigrain, of course. All those yummy sprouters all mixed in to one lovely loaf - oh the toast! I can't have a breakfast without it, slathered in melting and puddling butter (getting my Vitamin A and D!). Then I've got the regular ol' softy organic wheat for sandwiches for the faint of heart. Scootch that loaf over and I've got a crusty boule with olive oil and rosemary cut in half and a hearty wheat version, too. For good measure, I made up a cinnamon-raisin loaf because it sounded so darn good. I did use the dough with the olive oil and rosemary already in it (it was the only one ready for my concoction and whims) because I was so utterly desperate and I was a little horrified at how it might turn out, but it was simply wonderful.
I have a friend who has a reputation for the best bread on earth. I called her today because she has a secret. (Warning: it's about to NOT be a secret anymore...) The secret to her wonderful bread is a little contraption she's got in her kitchen. This little(ish) contraption does a little miracle inside the guts of its dear inventive self. What is this masterpiece of a machine? Why, my dearies, it's not a breadmaker, heavens NO! (Newsflash: real bread makers use OVENS, not plug-in boxes.) This wonderous, heavenly, darling machine is, bum-ba-da-baaaaaa!!! A grain mill!
Yes, like back in the day. She says the smell is like nothing you've ever smelled before. It's not like the rancid flours we get from our organic supermarkets (or the regular ones, either). I know. I'm jealous. Hangin' out with rancid flour from King Arthur and she's got the goods just fluffily pouring out of her kitchen. She probably prances around and has confetti-like parties (with hand-ground flour, of course) because she knows she's going to be eating the most fabulous bread in the whole world. There's probably sunshine pouring in through the windows and everything is slow motion and hey, is she wearing a tiara and a Cinderella dress? Holy cow! Probs. As it lands on her glowing children's eyelashes, they lovingly look up at her, knowing she is providing them with a complete nutritional whole grain and the freshest bread anyone in a ten mile radius has ever had in their life.
Well, or maybe she said it kind of sounds like a vacuum cleaner. But I think picturing the previous scene is what is happening on a nutritional level.
To tell you the truth, I've wanted a grain mill for like two mazillion years now (or five, whatEVER) and I decided that it would be about time for me to put it on the Christmas list. So I had to call her for some input on what works, what's awesome, dimensions, speed, etc. She has the Nutrimill which has a very lovely function (it's electric, by the way) - you can tell it to stop mid-churn. I guess most of them just go on with their loud singing vacuum selves for twenty minutes and if you even threaten to turn it off, it will choke, die and never turn on again. And then it will mock you and make faces while you cry little sobs and beg forgiveness. So, yeah, I don't want that kind.
So I was on this website that sells such lovely creations and then it happened. Remember the sunshine and confetti party previously mentioned? Well, let me just say THAT HAPPENED when I saw the most lovely mills that have ever been made in probably all of history and the world. As you know, I think plastic is the devil. I saw the embodiment of beauty and proper crafstmanship, streamline and clean design in the body of gorgeous wood and stainless steel. YES, hello. True. Not plastic, not paint. Just amazingness.
What, pray tell, sayeth you, is the name of such bewonderment? It's a KoMo mill, designed in Europe, where people run through fields of wheat (at least they do on their youtube video from the manufacturer). Now THAT'S the kind of thing you want. People running through wheat. I do, anyway.
It's a little pricey, but since it has about a 12 year warranty and is expected to last a lifetime, I guess that's the price for true craftsmanship and lovely design using quality materials. Isn't that how it is with anything? High fructose corn syrup costs about $0.11/gallon and honey costs about $35.99/gallon. What would you choose? (Adam, do NOT answer this question.)
Then, m'dearies, I can fill the house with wonderbread. Not the Wonderbread that has circles on it and is filled with polysorbate-80, 60, 40 and 14.2. I mean a bread of wonder, a bread that retains all of what you are supposed to have in actual whole wheat without the rancidy-ness.
Do you make your own bread? Have you seen the KoMo? Were you also struck with love? Pray tell, how many loaves of bread are you keeping in your house at the moment? If you say one, you better bake it up, homies!
And now, it seems it's about time to raise a toast. Out of the toaster. Cheers!
Peace, love and buttery goodness,
Ms. Daisy
Monday, July 11, 2011
How To Make Your Husband Very Happy
Okay, okay, okay. Let me just start out by saying I don't mean VERY (raise your eyebrows up and down repeatedly) happy. I mean very (normal straight face) happy. If you need to know what to do to make your husband VERY (eyebrows) happy, you should probably talk to my friend Debbie. She can counsel you in the right direction. I'll give you a hint. It has three letters.
Anyway. The real reason we're here today is because I have taken another idea from another fabulous online source - http://www.artisanbreadinfive.com/ . These peeps wrote the book on awesome. Well, close. They wrote a book on how to make bread (and baguettes - and bagels - and carbohydrate heaven) like those jolly singing and dancing bakers in Beauty and the Beast. ("Marie, the baguettes, hurry up!")
Now I know what you're thinking. You're all like, "Pink, what the heck. You think I have like five hours in my day where I'm doing nothing so I can just flit around my kitchen watching bread rise, punching it down, timing it, singing in French and all the rest. What EVER!" Yeah, I've been there. I've made bread The Other Way (a.k.a. The bad way.). Well, minus the French. I sing in español.
No really, this is different. I promise. You just watch me, okay? Then you can see. You can try it. You will be very popular around your house. You might even get the special eyebrows just for making this. Unless you don't want the special eyebrows. Then you can threaten - no more homemade bread - stay back, eyebrows!
All right. On to the awesome.
Step 1: Get stuff you need. What do you need? Violá.
To be exact:
1.5 Tbsp. granulated yeast
1.5 Tbsp. Kosher coarse salt
6.5 cups all purpose flour (go get King Arthur, he's so worth it.)
3-ish to 3 and a half-ish cups of warm water (not too hot, you'll kill the yeastie boys)
a blob of rosemary
another blob of extra virgin olive oil
Now about the weird container. On their website, they can show you their fancy container. I am not fancy when it comes to this container. I went to the Buy Everything Here store and bought a Rubbermaid storage container. It has to be able to hold 6 quarts. Then I poked holes into the top where the plastic maker thingy company shot out their plastic out of their mold. This is actually important. You have to let the gases escape, so go on, get some scissors or some other pointy object (ooh, wouldn't one of those old school compasses come in handy!) and dig a hole. Not giant, but it has to be there. Unless you like explosions, whatever.
2. In your weird container, dump 1.5 Tbsp. of granulated yeast and 1.5 Tbsp. of Morton's Kosher (coarse) salt. Add 3ish cups of warm water (REMEMBER - not too hot. Don't kill the Yeastie Boys.). Stir lovingly. Garnish lavishly with rosemary (whatever amount you want), pour in extra virgin olive oil - with a flourish (also whatever amount you want).
Anyway. The real reason we're here today is because I have taken another idea from another fabulous online source - http://www.artisanbreadinfive.com/ . These peeps wrote the book on awesome. Well, close. They wrote a book on how to make bread (and baguettes - and bagels - and carbohydrate heaven) like those jolly singing and dancing bakers in Beauty and the Beast. ("Marie, the baguettes, hurry up!")
Now I know what you're thinking. You're all like, "Pink, what the heck. You think I have like five hours in my day where I'm doing nothing so I can just flit around my kitchen watching bread rise, punching it down, timing it, singing in French and all the rest. What EVER!" Yeah, I've been there. I've made bread The Other Way (a.k.a. The bad way.). Well, minus the French. I sing in español.
No really, this is different. I promise. You just watch me, okay? Then you can see. You can try it. You will be very popular around your house. You might even get the special eyebrows just for making this. Unless you don't want the special eyebrows. Then you can threaten - no more homemade bread - stay back, eyebrows!
All right. On to the awesome.
Step 1: Get stuff you need. What do you need? Violá.
EVOO, warm water, coarse Kosher salt, granulated yeast,
flour, rosemary, a strange container (6 quarts).
Not pictured: a baking stone, a fork, an oven, a broiler pan, parchment paper.
(Yes, the eggshells on the windowsill are getting ready to get smashed and go on my face.)
To be exact:
1.5 Tbsp. granulated yeast
1.5 Tbsp. Kosher coarse salt
6.5 cups all purpose flour (go get King Arthur, he's so worth it.)
3-ish to 3 and a half-ish cups of warm water (not too hot, you'll kill the yeastie boys)
a blob of rosemary
another blob of extra virgin olive oil
Now about the weird container. On their website, they can show you their fancy container. I am not fancy when it comes to this container. I went to the Buy Everything Here store and bought a Rubbermaid storage container. It has to be able to hold 6 quarts. Then I poked holes into the top where the plastic maker thingy company shot out their plastic out of their mold. This is actually important. You have to let the gases escape, so go on, get some scissors or some other pointy object (ooh, wouldn't one of those old school compasses come in handy!) and dig a hole. Not giant, but it has to be there. Unless you like explosions, whatever.
Oooh! A hole in the lid! (Really there are 2.) |
2. In your weird container, dump 1.5 Tbsp. of granulated yeast and 1.5 Tbsp. of Morton's Kosher (coarse) salt. Add 3ish cups of warm water (REMEMBER - not too hot. Don't kill the Yeastie Boys.). Stir lovingly. Garnish lavishly with rosemary (whatever amount you want), pour in extra virgin olive oil - with a flourish (also whatever amount you want).
Okay, we are sideways. Ahem, here we have: salt, yeast, water,
a blob of rosemary and a blob of EVOO.
3. Stir wildly with a fancy fork. Sing. If you can't think of a song, "la la la la!" loudly will do just fine. Carelessly dump 6.5 cups of that King Arthur all-purpose flour, making sure to make noises as each 1/2 cup hits the pool. Stir rashly with previously mentioned fancy fork.
4. Slightly mash to partial flatness. Put the specially poked hole lid on. Let it sit there for two hours. (Yep, told you. Really hard.)
Woo! I'm lidded!
5. After two hours, you can grab some dough out of the batch (it will have risen to the top). If you are so tired out from all of this hard work and just want to go to bed, put the container into the fridge. You can keep it in there for a few weeks and keep pulling out dough when you want to use it. The longer you leave it in there, the more sourdough it will become (a.k.a. it smells like beer/alcohol.).
So, let's pretend you put it in the fridge and you wake up and say, "Golly, Wally! Gee whiz, I just want to bake some fresh artisan bread today!" All you need to do now is dust the top with flour (so you're not too sticky when you grab it). Pick up about a third of what's in there. Make a ball out of it and toss it on some parchment paper. Actually, you know what, just watch this video. They're amazing.
You can slash your bread to make it look like you bought it from the store. I'm sure there's a good reason for doing this, I just don't know what it is. I'd like to make it up but the kids are being so loud that I can't even come up with a fantastically ridiculous reason. By "slash" I mean: get out a sharp knife, make lines in it.
Lines! Glory hallelujah!
After your bread has rested (it's very tired) for about 45 minutes or until you remember it and can feel like messing around with it, put that oven on for 450 F. Make sure your baking stone is in there near the middle. The broiler pan (or metal pan of other sorts) should go on the rack underneath the baking stone's rack.
Do you have a pizza peel? It's one of those wooden things that you see pizza dudes shoving their pizza into the oven with. If you have one, slide it under the parchment paper then use it to slide the stuff onto the baking stone. Leave the parchment paper there. It's not a big deal. It likes it in the oven. If you use waxed paper instead, you will shoot yourself. Don't get it mixed up. Shut the oven. (It's supa doopa important to keep the oven temp up.)
Cool on a rack. Chop off anybody's hand who tries to cut it open and eat some. It actually has to cool down before you cut it because the steam inside the crust cooks the rest of the bread inside. If you cut it now, you will have a great crust and a puddle of goo inside. Not eyebrow worthy at all.
Every day you can make some more. It's divine as sandwich bread - a little Everroast (by Boars Head), a dab of mayo, some Mucky Duck and some organic romaine. Delish. What creative sandwich would you make with this bread?
And if you think that even bread won't solve the serious problem you're having with your hubby, you really should talk to someone. Don't be selfish (if you just said, "HEEE's the selfish one!", you might want to climb down off of your throne and remember what God has done for you.). Don't take the best piece of bread for yourself. Share, baby, share!
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