Dear EmailKarma, We’ve been having internal discussions regarding whether or not Send-a-Friend or Refer-a-Friend emails are subject to CAN SPAM laws. I tend to think they are, but am seeking confirmation, what’s your take? ******** Hello, Please do not take this as legal advice only EmailKarma’s interpretation. For legal interpretation of your specific case, EmailKarma recomends you engage your companies legal council for a full...

Hello EmailKarma, I was wondering if I could ask you a question about SpamAssasin. They have this test in their default settings:2.5 MISSING_HB_SEP Missing blank line between message header and body. I was wondering if you think many ISPs are leaving the score at 2.5, or if re-setting at 1.5 would be ok (for internal use). Thanks very much for your help!Kind Regards,Josie ******** Hello Josie, What I have read about this particular...

A quick and experimental survey of the solicited messages in the EmailKarma inbox shows that ~50% of messages received in the month of August are not authenticating (total neutral = 59) or are not passing (total fail = 12) one of the four main authentication technologies (SPF, Sender ID, Domain Keys or DKIM). Inversely the last 8 days worth of spam received (1547 messages) shows that only 24 messages (1.5 %) have been authenticated in a...

Recently on the Email Marketers Club there have been discussions surrounding Yahoo! and the possibility of Greylisting being used as an anti-spam feature on their systems. What is Greylisting? Greylisting is a simple method of defending electronic mail users against e-mail spam. In short, a mail transfer agent which uses greylisting will “temporarily reject” any email from a sender it does not recognize. If the mail is...

Recently a new email term has been circulating the internet; BACN… What’s is the deal with email and pork products? Some simple definitions and comparisons between the pork product and the electronic messages. HAM: A cut of meat from the heavy-muscled part of a hog’s rear quarter Solicited and opt-in email requested by an individual BACN: The back and sides of the hog, salted and dried or smoked, usually sliced thin...