"Why is the snuff of the Bantu Tribes so carcinogenic?" Medical reports from the Sixties stated that this snuff contained four times as much benzopyrene as cigarette tar. It also had heavy residues of nickel and chromium from the soil in which the tobacco was grown.

I snuff about 3 grams per day, using a pea sized pinch for each nostril about 4 times per hour. Snuff when you feel like same goes for blowing out. Start with small amounts and work up to an amount which is comfortable for you to use.

Stefan

Since the topic is alive again here, I have a question. Does the toasting of toasts cause them to be more carcinogenic than moister varieties? I only ask because I know that blackening meat creates a lot of carcinogens (it's probably far worse for you than any smokeless tobacco).

Snuff using dark fire cured tobacco's will have the highest tsna levels. The majority of the snuffs that use these are your scotch & toasts but a lot of other varieties use dark fired as a blender as well.

Also for tobacco, TSNA levels can be effected by the climate during the curing season. A wet curing season will produce a tobacco with higher tsna levels than tobacco cured during a dry season. Also the longer the leaves stay on the plant after the tobacco plant has been topped, the higher tsna's it will have. Stalk cured leaves will have the highest levels.. High use of a nitrogen fertilizer on the crop will also give it higher tsna levels.

There are other everyday products that have nitrosamines like: cosmetic products, sunscreens, nonfat dry milk, beer, rubber, bacon.

Well me for one. Most people I know. Survival is a condition and like all conditions changes.