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.