Tobacco industry in Europe and America uses an extremely wide range of food additives
that enhance not only aroma type of tobacco used, but the smoke and taste the result.
Thus, so-called "lap sauces" made of sugar, spices and aromatic substances such as
glycerol, propylene glycol and are used only in the initial phase of treatment, tobacco
leaves are sprinkled with them even before being dried, cut and macerated. Subsequently,
during the maceration, the tobacco is treated with numerous other flavoring compounds
(menthol, cocoa, chocolate, cinnamon, cloves, vanilla, honey, aromatic oils of juniper
or clover, and organic plant extracts) in order to i provide olfactory and taste
qualities as well, ignoring the fact that, in reality, the pyrolysis process, many
of these seemingly innocuous additives generates highly toxic secondary compounds.
For example, in glycerol-impregnated tobacco leaf is volatilisies in the mainstream
smoke in proportion of 3-6% for cigarettes and 35-43% in the pipe, producing acroleina,
a product of pyrolysis whose concentration varies from 69 to 230 mg in cigarette
itself, and from 0.23 to 0.46 mg / m 3 in ambient air. This produces irritation of
the eyes and nasal mucus, seriously affecting the balance micotic of respiratory
epithelium in ciliary activity anihilation meaning that creates the premises of profound
cytotoxic cellular mutations. Another example of the tobacco-derived carcinogenic
additives is treated with the compound MH - 30 used as an agent to stimulate plant
growth, but whose products determine the formation of residual N-nitrozodietanolamin
(NDELA) which exert profound toxic reactions and the list can still continue with
some 60 other polycyclic aromatic hydrocarbons (PAHs) with consequences equally destructive.