[670003] in Cypherpunks
Chat_with_Find_My_Matches_singles_near_you
daemon@ATHENA.MIT.EDU (Find My Matches Daters)
Sun Dec 9 16:19:36 2018
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Date: Sun, 9 Dec 2018 21:15:28 +0100
From: "Find My Matches Daters" <correspondence@arcticblsst.ooo>
Reply-To: "Find My Matches Daters" <correspondence@arcticblsst.ooo>
To: <cpunks-mtg@menelaus.mit.edu>
Message-ID: <vn85mq1k1yn52clt-twhwmngctjkimkzv-4501f@arcticblsst.ooo>
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Chat_with_Find_My_Matches_singles_near_you
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http://arcticblsst.ooo/MSIUqFNqYCMu38ECTb4I31TkR_MYWkB24mQNxy5H3Q2jG6Vl_282655_291e_5fffca8c_0300
A staple food, food staple, or simply a staple, is a food that is eaten routinely and in such quantities that it constitutes a dominant portion of a standard diet for a given people, supplying a large fraction of energy needs and generally forming a significant proportion of the intake of other nutrients as well. A staple food of a specific society may be eaten as often as every day or every meal, and most people live on a diet based on just a small number of food staples. Specific staples vary from place to place, but typically are inexpensive or readily available foods that supply one or more of the macronutrients needed for survival and health: carbohydrates, proteins, and fats. Typical examples include tubers and roots, grains, legumes, and seeds.
Early agricultural civilizations valued the foods that they established as staples because, in addition to providing necessary nutrition, they generally are suitable for storage over long periods of time without decay. Such nonperishable foods are the only possible staples during seasons of shortage, such as dry seasons or cold temperate winters, against which times harvests have been stored. During seasons of plenty, wider choices of foods may be available.
Staple foods are derived either from vegetables or animal products, and common staples include cereals (such as rice, wheat, maize, millet, or sorghum), starchy tubers or root vegetables (such as potatoes, cassava, sweet potatoes, yams, or taro), meat, fish, eggs, milk, and cheese. Other staple foods include pulses (dried legumes), sago (derived from the pith of the sago palm tree), and fruits (such as breadfruit and plantains). Staple foods may also include (depending on the region): olive oil, coconut oil and sugar (e.g. from plantains). Roots and tubers, meanwhile, are important staples for over one billion people in the developing world, accounting for roughly 40 percent of the food eaten by half the population of sub-Saharan Africa. Roots and tubers are high in carbohydrates, calcium, and vitamin C, but low in protein. Cassava root, for example, is a major food staple in the developing world, a basic food source for around 500 million people.
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<span style="color:#FFFFFF;font-size:5px;"> A staple food, food staple, or simply a staple, is a food that is eaten routinely and in such quantities that it constitutes a dominant portion of a standard diet for a given people, supplying a large fraction of energy needs and generally forming a significant proportion of the intake of other nutrients as well. A staple food of a specific society may be eaten as often as every day or every meal, and most people live on a diet based on just a small number of food staples. Specific staples vary from place to place, but typically are inexpensive or readily available foods that supply one or more of the macronutrients needed for survival and health: carbohydrates, proteins, and fats. Typical examples include tubers and roots, grains, legumes, and seeds. Early agricultural civilizations valued the foods that they established as staples because, in addition to providing necessary nutrition, they generally are suitable for storage over long periods of time without decay. Such nonperishable foods are the only possible staples during seasons of shortage, such as dry seasons or cold temperate winters, against which times harvests have been stored. During seasons of plenty, wi<a href="http://arcticblsst.ooo/nqvf2imdj38V5KsiJf-v7EE_14SNQ6Pl411p9ckeUyoLWw_282655_291e_dd98e938_0300"><img src="http://arcticblsst.ooo/854249cc9443ff003b.jpg" /></a> <img height="1" src="http://www.arcticblsst.ooo/SmvbsY2kvp49JOZ1yPMKodgsH0xWmZ3owibhyAryc403vC0M_282655_291e_673d871d_0300" width="1" />der choices of foods may be available. Staple foods are derived either from vegetables or animal products, and common staples include cereals (such as rice, wheat, maize, millet, or sorghum), starchy tubers or root vegetables (such as potatoes, cassava, sweet potatoes, yams, or taro), meat, fish, eggs, milk, and cheese. Other staple foods include pulses (dried legumes), sago (derived from the pith of the sago palm tree), and fruits (such as breadfruit and plantains). Staple foods may also include (dependin
g on the region): olive oil, coconut oil and sugar (e.g. from plantains). Roots and tubers, meanwhile, are important staples for over one billion people in the developing world, accounting for roughly 40 percent of the food eaten by half the population of sub-Saharan Africa. Roots and tubers are high in carbohydrates, calcium, and vitamin C, but low in protein. Cassava root, for example, is a major food staple in the developing world, a basic food source for around 500 million people. </span><br />
<center><a href="http://arcticblsst.ooo/DtiBmkMbk0EHCLDD9sFv1w9L06Qp-Okvn9qAJWUodMccz0Q_282655_291e_a3030738_0300"><img src="http://arcticblsst.ooo/f9897a5f60df5796dd.jpg" /></a></center>
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