Question on Health

[Damicom3]

What makes the juices from the snus tobacco any safer then American style dip juices.... why can you swallow them? Also, is it normal to sometimes spit the juices when using a pretty powerful sterk? Yes I know people will start joking about semen....anyway thanks.

Sidenote- Sorry I haven't been around to post much as I have just started a new semester at school and I'm a little more busy then usual.

[Veganpunk]

I believe it's safer because the tobacco is treated differently. I sometimes have to spit as well. It gets better with more use, keep a bottle of water handy the first few months.

[LaZeR]

I believe it's safer because the tobacco is treated differently. I sometimes have to spit as well. It gets better with more use, keep a bottle of water handy the first few months.

This and if just sorta swaller it as it comes, then you shouldn't feel the desire to spit. Now if you let it build up then swallowing could go a bit rougher.

[Veganpunk]

PP's gonna have a field day with this thread.

[snusjus]

There are two factors which make the "juice" from Swedish snus safe to digest. First, the TSNA levels are significantly lower than American moist snuff products. Second, Swedish snus is air-cured and then pasteurized; this process removes virtually all irritants that would make one sick. On the other hand, American moist snuff is fermented, which means its held over smoke for long periods of time. This curing process makes the "juice" very irritating to the digestive tract.

[Damicom3]

Ah I see, this makes me wonder why all snuff isn't made the 'safe way'. Thanks for the info guys and gals.

[desirexe]

Awww..it's no fun to make semen jokes since you called us out on it. But in all seriousness - why spit? That just seems like such a waste of yummy salty deliciousness!!

[RobsanX]

Ah I see, this makes me wonder why all snuff isn't made the 'safe way'. Thanks for the info guys and gals.

The manufacturing methods go back to the days before refrigeration. Two very common ways of processing perishable things like meat, vegetables, tobacco, etc. were fermentation and packing in salt. People got used to the taste, and it stuck around even after modern types of preservation were invented.