Eating 1200 (or fewer) Calories But Can’t Lose Weight? Here’s Why…

What are calories?

What is the Recommended Caloric Intake for Children?
The importance of bread as a daily staple meant that bakers played a crucial role in any medieval community. Toddlers Toddlers between the ages of 1 and 2 need about 45 calories per pound of body weight each day, which usually translates into something in the range of 1, to 1, calories per day. Utensils were often held directly over the fire or placed into embers on tripods. Thanks Pat — appreciate the nice feedback. Establish good habits first. I just reimplemented physical activity and am doing 5 miles a day at 3.

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How many calories do you need?

My left arm is injured so lifting weights is not possible. I count calories and eat to a day. It shows I burn 3, to 4, a day on my Fitbit. Should I cut calories back or increase a bit? Then drop back down into your deficit. I use this with clients to get over sticking point. Refeeds are another option. I am eating about to calories a day. What are my doing wrong? I would focus more on body composition changes while staying at your current weight. I am a 47yr.

So at the beginning of the year I decided to change things, Breakfast every day Oatmeal, banana, blueberries, coffee Cal. Lunch 3 to 4 oz of lean protein meat, chicken, fish and veggies about Cal.

I also have been exercising regularly 30 min cardio 30min weights 5 days a week. That worked for the first 8 to 10 weeks dropped to Lbs. Great… Then I decide to hang out, a few week ago, went out friday, Sat, and sun. Monday I was at …. I figured get back on the train and pull it all back, so got on the same routine since I did now 2 weeks later , what gives. But over time it should be trending down. I was under eating probably or under for a long time.

I am very active.. I am 60 and had a gastric by pass and lost lbs but I met the love of my life who is s chief and gained back 50 lbs. Focus on consistency and getting engaged with the process so you can stay motivated long enough to see results. I am very overweight and have to take steroids for a medical condition. I am not very mobile because of my medical conditions and I restrict my calorie intake to between cals a day but cannot loose weight.

Could you help please. Only way to find out would be to slightly drop them and see what happens. I was eating I know I should be eating more but how do I increase calories without the scale going up? Hi tony — it sounds like many people struggle with this. I, too, was undereating for a long time less than a day for over a year and working out tons some days hard and some days just walking 30 thousand steps.

I understand logically that I need to eat more and do more effective workouts as I put my body into a bad place.

But even in adding more calories back eating at now and have balanced my macros so I actually have some fat intake. The scale and inches increase literally every week. Perhaps you could create another post answering this question for those of us who still struggle. How long could this process take? Is it ok to tackle adding calories in and scaling back workouts at the same time, or should we be trying one at a time? Our bodies do a great job of self-regulating how much to eat if you let it.

See what you end up eating based on what your body tells you. It might be higher or it might be lower than you think. But once you have that intake figured out you can adjust accordingly to manipulate your body weight. Eating so little everyday is kinda sad….

Hi buddy, do you mind if I share this information on my Facebook.? As a PT, I was explaining this very thing last night to a client…. I struggled with anorexia between the age of 14 and 16 and in those two years i had to gain about punds, to be at a Health weight. I ended up gaining around 50 pounds, and i really dont feel feel good at this weight.

I eat calories monday-friday, and i eat calories saturday and sunday, to have a calorie deficit in average. I have NOT lost weight for a month or two, rather i have gained some pounds. I dont know what to do anymore… any helpfull advice? It would be greatly appriciated. Hi Helene, when people have struggled with eating disorders I tend to take a non calorie counting approach.

I find that focusing on the minutia of calories can lead to a resurfacing of emotions that caused the disorder in the first place. I would also work more on consistency day to day in your food intake and not worry about the calorie high days on the weekends.

Doing that will lower your food intake and could possible help with your weight loss. I even gain know, when I should be in a caloric deficit.

Yes, I would work on consistency first. It takes practice but you have to learn to start trusting yourself around food again. I am 44 and weight and want to lose pounds.

I try to do SPIN class 3 times a week but have been slacking due to cold weather. I will continue my 3 times a week but how many calories do I eat to lose? Work on adherence and consistency with your eating and exercise. Choose exercise because you enjoy it, not because it gives you a weight loss effect. Get very consistent with that. Most people will lose weight once they do that with the majority of their meals.

And if not, it makes it really easy to adjust your food intake once that habit is in place. I found this article to be very interesting as I have recently been researching reverse dieting.

After restricting calories I am down to calories and maintain a weight of 44kg with light exercise. Yet my TDEE is My goal is to increase calories and build some muscle tone…is the idea to increase to your TDEE at once and then slowly increase from there?

My GW is in between kg. Thank you for your help. TDEE can be changed, and reverse dieting is a way to do that. I would personally start with an extra calories for a few weeks to see how that works out for you. After that you can go in calorie jumps to give your metabolism a chance to adapt. Do you recommend adding the to total of or adding it to the making it ?

Should I listen to hunger signals? It just represents a certain amount of food to increase by, on average. Just consciously a little more. During reverse dieting it can be useful to break out the scale and calorie counting tools.

But tape measurements, progress pics, and paying attention to how your clothes are fitting are also ways to monitor external changes.

All this information is great. But I am still a little confused. I have been on Nutrisystem and am currently on Jenny. Both seem to work the same way. I am about lb and looking to get to or They both put me on a calorie day with food.

But where I get lost is the amount of exercise I need to do per week with this intake. I was told that I need to do enough exercise to burn the I eat plus more calories to loose weight. I have been doing 1 hour of a treadmill 5 days a week.

I guess where I am confused is what is the target calorie burn you need based on the calorie intake? Those two programs you mentioned are notorious for their calorie diets.

In my opinion they cause more harm than good, although some lives have definitely been changed from them. Exercise is one very small part of your energy expenditure. The goal is to get in a modest energy deficit. You take that feedback and adjust your energy balance. Hi Gina, I would just continue doing the things that helped you lose 9lbs.

The weight gain when you started exercising is very common and is simply energy stores within the muscle increasing muscle glycogen. This is very discouraging. Hard to say, Lisa. Double check your calorie tracking. That has a different set of circumstances to it. I could really use your input! I had a son in January. For 5 months now o have not lost a single lb. I have a wedding in November and a dress fitting in July. She has info pertaining specifically to your situation, in addition to a calorie calculator you can use.

Hi Tony, I am cm tall female, I weigh 48Kg, I have recently been diagnosed with hypothyroidism and take 25mg. I did not have hypothyroidism last year, its come about recently. I have suffered from Bulimia in the past more than 3 years ago. Today I am fit and pretty strong i have been lifting weights for 3 years, I workout using heavy weights x4 weekly and I also do some cardio in my rest days.

I can deadlift 80kg for a few reps. I track my macro-nutrients diligently, I eat daily g Protein, g carbs and 30g Fat calories. My diet includes lots of water, veg and fruit, along with lean meats.

My fats come from healthy sources like avocados, coconut, nuts and seeds. My problem is that I cannot seem to eat more than without gaining fat. Do you think my hypothyroidism is due to low long periods of low calorie intake? I have also had a couple of missed periods recently. If I select high fibre nutritious food then will leave me reasonably satisfied but there is no margin for even biscuits as a treat.

Shall I increase my calories slowly reverse diet and accept extra fat and hopefully muscle? But none of that really matters. At your current stats you are going to be hard pressed to lose any more weight, as your weight is already so low. What I would advise is to hang out at maintenance calories and push the strength training. Focus less on your weight, regardless of whether it goes up or not, and more on your body composition. With more food will likely come more weight, but the fat gain should be minimal if any so long as you continue getting stronger and you take the calorie rise slowly.

I had knee surgery 4 years ago and was told I could never jog again. I really enjoyed running so I got depressed and gained over 30 pounds, to a whopping lbs! For the past 5 weeks, my total weight loss was 11 pounds.

I track my calories. I eat , depending on how much I burn with exercise. I started lifting lb weights with my legs. Why am I losing so slow? This week, I lost 0. When I was 9 months pregnant, I weighed lbs. How did I get here? Your advice is so helpful. I look forward to your response. Oops, I forgot to say that I exercise daily, alternating cardio and cardio plus weight lifting every other day.

Hi Cynthia, 11lbs in 5 weeks is actually really good. It takes time for the weight to come off. Three-year-old children also need about 45 calories per pound of body weight, which is between 1, and 1, calories per day.

However, 4-year-old children aren't growing quite as quickly, so they only need about 41 calories per pound of body weight, or about 1, to 2, calories per day. Preschoolers can be quite picky and easily distracted, so it may take longer for them to eat and it may take a bit of coaxing to get them to eat a healthy mix of foods. School-age children need about 1, to 2, calories per day.

Children between the ages of 5 and 6 need 41 calories per pound of body weight, and those between 7 and 11 need 32 calories per pound. Don't worry too much about your child not eating enough, since children this age usually eat when they are hungry. Serve healthy foods and encourage your child not to eat too many calories if they start to gain extra weight.

The calorie ranges are just general guidelines, since calorie needs vary a lot based on size, activity level and whether or not kids have been sick recently. Calories aren't the only thing you need to be aware of if you want your child to be healthy. You also need to make sure you child is eating a mix of foods from all of the food groups and getting plenty of exercise. It was also common at weddings and baptismal parties, though in limited quantity due to its high price.

In medieval Poland , mead had a status equivalent to that of imported luxuries, such as spices and wines. Plain milk was not consumed by adults except the poor or sick, being reserved for the very young or elderly, and then usually as buttermilk or whey.

Fresh milk was overall less common than other dairy products because of the lack of technology to keep it from spoiling. However, neither of these non-alcoholic social drinks were consumed in Europe before the late 16th and early 17th century. Wine was commonly drunk and was also regarded as the most prestigious and healthy choice. According to Galen 's dietetics it was considered hot and dry but these qualities were moderated when wine was watered down. Unlike water or beer, which were considered cold and moist, consumption of wine in moderation especially red wine was, among other things, believed to aid digestion, generate good blood and brighten the mood.

The first pressing was made into the finest and most expensive wines which were reserved for the upper classes. The second and third pressings were subsequently of lower quality and alcohol content. Common folk usually had to settle for a cheap white or rosé from a second or even third pressing, meaning that it could be consumed in quite generous amounts without leading to heavy intoxication.

For the poorest or the most pious , watered-down vinegar similar to Ancient Roman posca would often be the only available choice. The aging of high quality red wine required specialized knowledge as well as expensive storage and equipment, and resulted in an even more expensive end product. Judging from the advice given in many medieval documents on how to salvage wine that bore signs of going bad, preservation must have been a widespread problem. Even if vinegar was a common ingredient, there was only so much of it that could be used.

In the 14th century cookbook Le Viandier there are several methods for salvaging spoiling wine; making sure that the wine barrels are always topped up or adding a mixture of dried and boiled white grape seeds with the ash of dried and burnt lees of white wine were both effective bactericides , even if the chemical processes were not understood at the time. Wine was believed to act as a kind of vaporizer and conduit of other foodstuffs to every part of the body, and the addition of fragrant and exotic spices would make it even more wholesome.

Spiced wines were usually made by mixing an ordinary red wine with an assortment of spices such as ginger , cardamom , pepper , grains of paradise , nutmeg , cloves and sugar. These would be contained in small bags which were either steeped in wine or had liquid poured over them to produce hypocras and claré. By the 14th century, bagged spice mixes could be bought ready-made from spice merchants. While wine was the most common table beverage in much of Europe, this was not the case in the northern regions where grapes were not cultivated.

Those who could afford it drank imported wine, but even for nobility in these areas it was common to drink beer or ale , particularly towards the end of the Middle Ages.

In England , the Low Countries , northern Germany , Poland and Scandinavia , beer was consumed on a daily basis by people of all social classes and age groups. For most medieval Europeans, it was a humble brew compared with common southern drinks and cooking ingredients, such as wine, lemons and olive oil.

Even comparatively exotic products like camel 's milk and gazelle meat generally received more positive attention in medical texts. Beer was just an acceptable alternative and was assigned various negative qualities.

In , the Sienese physician Aldobrandino described beer in the following way:. But from whichever it is made, whether from oats, barley or wheat, it harms the head and the stomach, it causes bad breath and ruins the teeth , it fills the stomach with bad fumes, and as a result anyone who drinks it along with wine becomes drunk quickly; but it does have the property of facilitating urination and makes one's flesh white and smooth.

The intoxicating effect of beer was believed to last longer than that of wine, but it was also admitted that it did not create the "false thirst" associated with wine. Though less prominent than in the north, beer was consumed in northern France and the Italian mainland.

Perhaps as a consequence of the Norman conquest and the travelling of nobles between France and England, one French variant described in the 14th century cookbook Le Menagier de Paris was called godale most likely a direct borrowing from the English "good ale" and was made from barley and spelt , but without hops.

In England there were also the variants poset ale , made from hot milk and cold ale, and brakot or braggot , a spiced ale prepared much like hypocras.

That hops could be used for flavoring beer had been known at least since Carolingian times, but was adopted gradually due to difficulties in establishing the appropriate proportions.

Before the widespread use of hops, gruit , a mix of various herbs , had been used. Gruit had the same preserving properties as hops, though less reliable depending on what herbs were in it, and the end result was much more variable. Another flavoring method was to increase the alcohol content, but this was more expensive and lent the beer the undesired characteristic of being a quick and heavy intoxicant.

Hops may have been widely used in England in the tenth century; they were grown in Austria by and in Finland by , and possibly much earlier. Before hops became popular as an ingredient, it was difficult to preserve this beverage for any time, and so, it was mostly consumed fresh.

Quantities of beer consumed by medieval residents of Europe, as recorded in contemporary literature, far exceed intakes in the modern world. For example, sailors in 16th century England and Denmark received a ration of 1 imperial gallon 4. Polish peasants consumed up to 3 litres 0. In the Early Middle Ages beer was primarily brewed in monasteries , and on a smaller scale in individual households. By the High Middle Ages breweries in the fledgling medieval towns of northern Germany began to take over production.

Though most of the breweries were small family businesses that employed at most eight to ten people, regular production allowed for investment in better equipment and increased experimentation with new recipes and brewing techniques. These operations later spread to the Netherlands in the 14th century, then to Flanders and Brabant , and reached England by the 15th century.

Hopped beer became very popular in the last decades of the Late Middle Ages. When perfected as an ingredient, hops could make beer keep for six months or more, and facilitated extensive exports. In turn, ale or beer was classified into "strong" and "small", the latter less intoxicating, regarded as a drink of temperate people, and suitable for consumption by children. As late as , John Locke stated that the only drink he considered suitable for children of all ages was small beer, while criticizing the apparently common practice among Englishmen of the time to give their children wine and strong alcohol.

By modern standards, the brewing process was relatively inefficient, but capable of producing quite strong alcohol when that was desired. One recent attempt to recreate medieval English "strong ale" using recipes and techniques of the era albeit with the use of modern yeast strains yielded a strongly alcoholic brew with original gravity of 1.

The ancient Greeks and Romans knew of the technique of distillation , but it was not practiced on a major scale in Europe until some time around the 12th century, when Arabic innovations in the field combined with water-cooled glass alembics were introduced.

Distillation was believed by medieval scholars to produce the essence of the liquid being purified, and the term aqua vitae "water of life" was used as a generic term for all kinds of distillates. Alcoholic distillates were also occasionally used to create dazzling, fire-breathing entremets a type of entertainment dish after a course by soaking a piece of cotton in spirits. It would then be placed in the mouth of the stuffed, cooked and occasionally redressed animals, and lit just before presenting the creation.

Aqua vitae in its alcoholic forms was highly praised by medieval physicians. In Arnaldus of Villanova wrote that "[i]t prolongs good health, dissipates superfluous humours, reanimates the heart and maintains youth. By the 13th century, Hausbrand literally "home-burnt" from gebrannter wein, brandwein ; "burnt [distilled] wine" was commonplace, marking the origin of brandy.

Towards the end of the Late Middle Ages, the consumption of spirits became so ingrained even among the general population that restrictions on sales and production began to appear in the late 15th century. In the city of Nuremberg issued restrictions on the selling of aquavit on Sundays and official holidays. Spices were among the most luxurious products available in the Middle Ages, the most common being black pepper , cinnamon and the cheaper alternative cassia , cumin , nutmeg , ginger and cloves.

They all had to be imported from plantations in Asia and Africa , which made them extremely expensive, and gave them social cachet such that pepper for example was hoarded, traded and conspicuously donated in the manner of gold bullion.

The value of these goods was the equivalent of a yearly supply of grain for 1. Sugar , unlike today, was considered to be a type of spice due to its high cost and humoral qualities. Even when a dish was dominated by a single flavor it was usually combined with another to produce a compound taste, for example parsley and cloves or pepper and ginger.

Common herbs such as sage , mustard , and parsley were grown and used in cooking all over Europe, as were caraway , mint , dill and fennel. Many of these plants grew throughout all of Europe or were cultivated in gardens, and were a cheaper alternative to exotic spices. Mustard was particularly popular with meat products and was described by Hildegard of Bingen — as poor man's food.

While locally grown herbs were less prestigious than spices, they were still used in upper-class food, but were then usually less prominent or included merely as coloring. Anise was used to flavor fish and chicken dishes, and its seeds were served as sugar-coated comfits. Surviving medieval recipes frequently call for flavoring with a number of sour, tart liquids. Wine, verjuice the juice of unripe grapes or fruits vinegar and the juices of various fruits, especially those with tart flavors, were almost universal and a hallmark of late medieval cooking.

In combination with sweeteners and spices, it produced a distinctive "pungeant, fruity" flavor. Equally common, and used to complement the tanginess of these ingredients, were sweet almonds.

They were used in a variety of ways: This last type of non-dairy milk product is probably the single most common ingredient in late medieval cooking and blended the aroma of spices and sour liquids with a mild taste and creamy texture.

Salt was ubiquitous and indispensable in medieval cooking. Salting and drying was the most common form of food preservation and meant that fish and meat in particular were often heavily salted. Many medieval recipes specifically warn against oversalting and there were recommendations for soaking certain products in water to get rid of excess salt.

The richer the host, and the more prestigious the guest, the more elaborate would be the container in which it was served and the higher the quality and price of the salt. Wealthy guests were seated " above the salt ", while others sat "below the salt", where salt cellars were made of pewter, precious metals or other fine materials, often intricately decorated.

The rank of a diner also decided how finely ground and white the salt was. Salt for cooking, preservation or for use by common people was coarser; sea salt, or "bay salt", in particular, had more impurities, and was described in colors ranging from black to green. Expensive salt, on the other hand, looked like the standard commercial salt common today.

The term " dessert " comes from the Old French desservir , "to clear a table", literally "to un-serve", and originated during the Middle Ages. It would typically consist of dragées and mulled wine accompanied by aged cheese , and by the Late Middle Ages could also include fresh fruit covered in sugar, honey or syrup and boiled-down fruit pastes.

Sugar , from its first appearance in Europe, was viewed as much as a drug as a sweetener; its long-lived medieval reputation as an exotic luxury encouraged its appearance in elite contexts accompanying meats and other dishes that to modern taste are more naturally savoury. There was a wide variety of fritters , crêpes with sugar, sweet custards and darioles , almond milk and eggs in a pastry shell that could also include fruit and sometimes even bone marrow or fish.

Marzipan in many forms was well known in Italy and southern France by the s and is assumed to be of Arab origin. The English chefs also had a penchant for using flower petals such as roses , violets , and elder flowers.

An early form of quiche can be found in Forme of Cury , a 14th-century recipe collection, as a Torte de Bry with a cheese and egg yolk filling. The ever-present candied ginger, coriander , aniseed and other spices were referred to as épices de chambre "parlor spices" and were taken as digestibles at the end of a meal to "close" the stomach.

Just like Montpellier , Sicily was once famous for its comfits , nougat candy torrone , or turrón in Spanish and almond clusters confetti. From the south, the Arabs also brought the art of ice cream making that produced sorbet and several examples of sweet cakes and pastries; cassata alla Siciliana from Arabic qas'ah , the term for the terra cotta bowl with which it was shaped , made from marzipan, sponge cake and sweetened ricotta and cannoli alla Siciliana , originally cappelli di turchi "Turkish hats" , fried, chilled pastry tubes with a sweet cheese filling.

Research into medieval foodways was, until around , a much neglected field of study. Misconceptions and outright errors were common among historians, and are still present in as a part of the popular view of the Middle Ages as a backward, primitive and barbaric era.

Medieval cookery was described as revolting due to the often unfamiliar combination of flavors, the perceived lack of vegetables and a liberal use of spices.

The preservation techniques available at the time, although crude by today's standards, were perfectly adequate. The astronomical cost and high prestige of spices, and thereby the reputation of the host, would have been effectively undone if wasted on cheap and poorly handled foods.

The common method of grinding and mashing ingredients into pastes and the many potages and sauces has been used as an argument that most adults within the medieval nobility lost their teeth at an early age, and hence were forced to eat nothing but porridge, soup and ground-up meat.

The image of nobles gumming their way through multi-course meals of nothing but mush has lived side by side with the contradictory apparition of the "mob of uncouth louts disguised as noble lords who, when not actually hurling huge joints of greasy meat at one another across the banquet hall, are engaged in tearing at them with a perfectly healthy complement of incisors, canines, bicuspids and molars". The numerous descriptions of banquets from the later Middle Ages concentrated on the pageantry of the event rather than the minutiae of the food, which was not the same for most banqueters as those choice mets served at the high table.

Banquet dishes were apart from mainstream of cuisine, and have been described as "the outcome of grand banquets serving political ambition rather than gastronomy ; today as yesterday" by historian Maguelonne Toussant-Samat. Cookbooks , or more specifically, recipe collections, compiled in the Middle Ages are among the most important historical sources for medieval cuisine.

The first cookbooks began to appear towards the end of the 13th century. The Liber de coquina , perhaps originating near Naples , and the Tractatus de modo preparandi have found a modern editor in Marianne Mulon, and a cookbook from Assisi found at Châlons-sur-Marne has been edited by Maguelonne Toussaint-Samat.

Few in a kitchen, at those times, would have been able to read, and working texts have a low survival rate. The recipes were often brief and did not give precise quantities.

Cooking times and temperatures were seldom specified since accurate portable clocks were not available and since all cooking was done with fire. At best, cooking times could be specified as the time it took to say a certain number of prayers or how long it took to walk around a certain field.

Professional cooks were taught their trade through apprenticeship and practical training, working their way up in the highly defined kitchen hierarchy. A medieval cook employed in a large household would most likely have been able to plan and produce a meal without the help of recipes or written instruction.

Due to the generally good condition of surviving manuscripts it has been proposed by food historian Terence Scully that they were records of household practices intended for the wealthy and literate master of a household, such as the Ménagier de Paris from the late 14th century. Over 70 collections of medieval recipes survive today, written in several major European languages.

The repertory of housekeeping instructions laid down by manuscripts like the Ménagier de Paris also include many details of overseeing correct preparations in the kitchen. Towards the onset of the early modern period , in , the Vatican librarian Bartolomeo Platina wrote De honesta voluptate et valetudine "On honourable pleasure and health" and the physician Iodocus Willich edited Apicius in Zurich in High-status exotic spices and rarities like ginger , pepper , cloves , sesame , citron leaves and "onions of Escalon" [] all appear in an eighth-century list of spices that the Carolingian cook should have at hand.

It was written by Vinidarius , whose excerpts of Apicius [] survive in an eighth century uncial manuscript. Vinidarius' own dates may not be much earlier. From Wikipedia, the free encyclopedia. Regional cuisines of medieval Europe. Food portal Middle Ages portal. The Example of Europe" in Food in Change , pp.

Peter Damian Die in ? A New Perspective on his Final Days". Archived from the original on Depending on the size and weight of the meat, the cook chose a heavy or light spit of various lengths. Diversions of a Naturalist. Campbell, Mark Overton , Land, labour, and livestock: By comparison, the estimated population of Britain in , right before the Black Death , was only 5 million, and was a mere 3 million by ; see J.

The Middle Ages , p. See also The Appetite and the Eye: Visual aspects of food and its presentation within their historic context. Edinburgh University Press, Edinburgh. Sicily" in Regional Cuisines of Medieval Europe , pp. Medieval Food — academic articles and videos The History Notes website tells the story about the food and drink in the Middle Ages Le Viandier de Taillevent — An online translation of the 14th century cookbook by James Prescott Medieval cookery books at the British Library — Learning resources on the medieval kitchen How to Cook Medieval — A guide on how to make medieval cuisine with modern ingredients The Forme of Cury — A late 14th-century English cookbook, available from Project Gutenberg Cariadoc's Miscellany — A collection of articles and recipes on medieval and Renaissance food MedievalCookery.

Medieval Academy of America. List of cuisines Lists of prepared foods. Retrieved from " https: Medieval cuisine Historical foods. Articles with French-language external links Pages with login required references or sources Featured articles.

Views Read Edit View history. In other projects Wikimedia Commons. This page was last edited on 12 September , at

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