When it comes to the health effects of smoking, one thing that is generally not discussed is the effects on the smoker itself. 

For those who have never smoked, the smoking of meats, vegetables, and fish is generally considered safe and enjoyable. 

In fact, it is so safe that, as a rule, there is no evidence that smokers do more harm than good. 

But when it comes time to purchase food, and for a variety of reasons, there are many who would like to avoid or minimize the use of tobacco. 

Many of us would like the chance to enjoy our food without the threat of being confronted with the health risks of smoking. 

If you have ever bought or smoked food, you may know that the purchase of foods that are not smoke-free has become a hot topic of conversation. 

We have all heard of the controversy surrounding the ban on bacon, and it is likely that the same concerns are raised about many foods that people smoke. 

To help you understand what the health consequences of smoking are, I spoke with Dr. Richard A. Gassner, an epidemiologist and author of “Smoking, Cancer and Health: The Health Effects of Smoking and the Benefits of Being Smoked.”

Gassner is a nationally recognized authority on the health impacts of smoking and, in the book, “Smoke, Cancer, and Health,” he discusses the health implications of smoking in his book and in his recent articles in The New England Journal of Medicine and Scientific American. 

Dr. Gartner has published several studies, including one that examined the health and nutritional effects of consuming products that are smoke- or tar-free. 

One of his most recent articles examined the effects of a product called “sonny and co’s” barbecue sauce. 

The article showed that the sauce had no significant effect on the rate of cancer or heart disease among participants who had not smoked or were smokers, or those who were smokers but had not consumed the sauce. 

  Dr.

Gassorner also examined the impact of smoke- and tar-red foods on cardiovascular disease. 

He looked at a product from the American Heart Association called the “Cadbury Premium Barbecue Sauce.” 

He found that it was not associated with any increase in the risk of heart disease, stroke, or cancer among those who had never smoked or smoked at least once in the past. 

I asked Dr.

Gartner about the health benefits of smoking as well as the health hazards associated with smoking.

He told me that the health risk associated with smoke is different than that of eating and drinking. 

“I think the health impact of smoking is the health benefit of smoking,” he said. 

As for the health issues associated with eating and smoking, Dr. Gisser said, “It is very similar to the effects that occur when you are drinking alcohol or tobacco.” 

“The tobacco and the alcohol are very similar,” he continued. 

Smoking is the act of breathing air into a closed air-hole, a very small air-tube, which is what the tobacco is made of. 

It is the inhalation of the smoke that causes the lungs to contract, causing the heart to beat. 

When we smoke, we inhale the smoke, which is not actually smoke.

It is actually just the heat of combustion, the burning of fats and oils in our bodies. 

So, when you smoke, you are actually breathing a very small amount of smoke, just the air-pipe that is the tip of the cigarette. 

Even if you smoke just once, you inhale it and you are inhaling a very tiny amount of that smoke.

The same is true for food. 

There is actually not a lot of smoke in our food, Dr, Gassorson said.

There are a number of health benefits associated with foods that you would normally consider smoke-safe. 

Among those is the fact that the body can metabolize foods that have been smoked, including meats, fruits, and vegetables. 

However, when people smoke, they are actually taking up more calories, which can result in obesity, type 2 diabetes, high blood pressure, and other health issues. 

Also, smoking causes damage to our blood vessels. 

This can lead to the formation of scar tissue, which contributes to the development of atherosclerosis, a narrowing of the arteries that carry blood from one part of the body to another. 

Lastly, smoking increases the risk for colon cancer. 

According to the American Cancer Society, more than 5 million people in the United States are living with colorectal cancer each year. 

A survey conducted by the American College of Surgeons, the American Hospital Association, and the American Dietetic Association found that cigarette smoking increases one’s risk for developing colorecctal and rectal cancer.