Quit Smoking – What Kinds of Cancer Are Caused by Smoking Cigarettes? – From a Nurse

If you smoke cigarettes you’ve probably at one time or another wondered what kinds of cancer are caused by smoking cigarettes. You know there are health concerns with smoking but you may not know all of them. You no doubt have heard that cigarette smoking causes lung cancer, but there are other kinds of cancer that can be caused by smoking too. Knowing what these are may help you decide to quit smoking.

Smoking may cause inflammatory bowel disease – Science & research news |  Frontiers

First of all there are many diseases, conditions and ailments caused by smoking cigarettes. Besides various cancers which I’ll discuss in this article, cigarette smoking causes chronic lung diseases such as emphysema and chronic bronchitis. Perhaps you have suffered from bronchitis a time or two Dosist Vape Pen. Or you may even have chronic bronchitis now. If you smoke cigarettes you’re damaging the air sacs in your lungs and may end up with emphysema. Emphysema cannot be reversed.

If you know smokers who have a wheeze in their voice, they may have emphysema. Eventually they’ll be hooked up to oxygen or a portable oxygen tank and you’ll see people dragging these around if they have any energy left to do so.

Smoking also causes heart disease, stroke and cataracts. Most older smokers have cataracts and have had to undergo cataract surgery. The lens in the eye becomes cloudy so they’re forced to have the surgery. Glasses won’t correct this. Women who are pregnant and still smoke can cause the baby to be stillborn or born with a lower birthweight. Sudden Infant Death Syndrome (SIDS) may be linked to it. And of course it causes nicotine addiction.

So what kinds of cancer are caused by smoking cigarettes? You no doubt know that lung cancer is one of them. Smoking causes about 85% of the lung cancer deaths in the US today. For the other cancers that you might not be aware of they are cancers of the larynx (voice box), cancers of the oral cavity and pharynx (mouth and throat), cancers of the esophagus and bladder cancer. Others cancers caused by smoking include kidney, pancreatic, cervical and stomach cancers. Smoking cigarettes can also cause acute myeloid leukemia – another cancer.

In addition to the cancers caused directly by smoking cigarettes are those that are caused by secondhand smoke. Secondhand smoke is a combination of smoke from a lighted cigarette and smoke that is exhaled. Secondhand smoke is a known carcinogen. If you’re smoking you’re also inhaling this secondhand smoke. It’s reported that secondhand smoke causes about 3000 lung cancer deaths in nonsmokers.

This is all the more reason to stop smoking. Smoking cessation has dramatic and immediate health benefits. The sooner you stop smoking the sooner you’ll get healthier. Keep this article handy to remind you of what cancers you can be a victim of if you continue to smoke. When someone is diagnosed with lung cancer everyone automatically thinks of smoking as the cause. But it’s not commonly known that bladder cancer, pancreatic cancer and the other cancers I mentioned can be caused by smoking too.

Thousands of people have quit smoking and you can do it too. And now that you know what types of cancers are caused by cigarette smoking you may be more inclined to stop smoking for good. There are many ways to quit including natural methods that work. Nicotine addiction does not have to be a life sentence. You have the power to control it!

Smoking ribs is an art form and the best rib smoker will tell you that there is not a better meal to be had. I’ve been smoking baby back ribs and pork loin ribs for eleven years and I have made plenty of mistakes. I’ve had to regrow my arm hair on three different occasions and have been introduced to the nice nurses down at the emergency room twice. We will not discuss eyebrow hair.

I’ve used about every combination of ingredients in my rib rub and marinades only to realize that making the perfect smoked ribs is not so much dependent on the spices or marinades as it is on the method with which you smoke the ribs.

Having said that, I realized that submitting a specific recipe for smoked ribs is not necessarily what you need. Although I have submitted some recipes, I now want to just discuss how to smoke ribs instead of focusing solely on ingredients. Many different ingredients for rubs do well and it really just depends on your tastes. Some like their smoked rib quite spicy while others prefer a sweet or citrus taste. So, I will leave the experimentation to you with regard to the seasonings; for now let’s just talk about the how-to smoke ribs part.

One of the main keys to quality smoked baby back ribs or St. Louis smoked ribs is in the cooking method. Start by making sure that you have good quality wood to smoke your spare ribs with. This means untreated (no chemical treatments such as stains or pretreated, duh!) wood. Look for wood pieces that don’t have rotting bark, haven’t been burned before, don’t have insects in them. Nice, clean pieces, regardless of size, work the best. Not too green either. Many rib smokers prefer to soak the wood in water or spiced water prior to using.

If you do not already have a smoker, please consider getting one. They can double as a charcoal grill so you will get plenty of usage out of it. For now, let’s assume you have one.

Build your fire in the lower smoking section of the smoker. I start out with a normal charcoal fire before wasting wood on it. After the fire is ready, place your racks of babyback or spare ribs in the meat compartment of the! smoker. Make sure that the meat is as far away from the fire and heat as possible. If you smoker does not have a divider or some sort of heat diffuser between the fire area and the meat area then try to make one. You can use bricks or foil or just large rocks. The point here is to allow the smoke to get to the meat without allowing so much heat. We don’t want to thoroughly cook the meat in this part of the process.

Shut your air valves (my wife has told me this on occasion. She is so nice to offer me smoking tips now and then), leaving only enough air flow to keep the fire at a low smolder. Rotate the ribs every couple of hours from rack to rack and turn them as well. Add wood as necessary to keep the fire alive. A note here about smoking meat and airflow: you should not shut the exhaust vent or smokestack part of your wood smoker or grill because this is the part of the smoker that allows the toxic part (carbon dioxide aka CO2) of the air to escape. Many of us are tempted to keep that smokestack valve closed thinking that it will force more smoke into the meat. While all meat is smoked with the product of the fire, you should allow the airflow to escape normally. You can counter the surge in the smoking fire from opening the exhaust lid by closing the air intake valve a bit more. Others have asked me about keeping a constant and consistent flow of air and how it can best be done. Well, the short answer is: when it comes to smoking meats, it cannot be done. The fire is naturally going to get hotter and larger when you feed if more wood. And unless you have one of those giant meat smoking rigs that allows you to add in wood only once or twice, you’re going to see some ups and downs in the airflow and smoke. The entire reason that more fuel is added to the fire is because the fire or smoke is becoming low; my only advice is to counter the high intense fire by closing the intake valve more and the as the wood burns down you can open the valve a bit more to allow more airflow when smoking. Smoked ribs will taste great even if your airflow and smoke exposure times are not perfectly consistent. The one thing that you do not want to do when smoking ribs is to let one fire completely die out and for the baby back ribs or spare ribs to cool down, only to be heated up again when you restart the fire source. You don’t have to keep it consistent, but keep the fire going.

After about 3 to 5 hours of smoking, bring ribs inside to cool. Double wrap smoked ribs with a quality foil. Seal them good. Wrap each slab individually. Refrigerate overnight or for several hours. The ribs should not be cooked at this point, but they should have about a quarter of an inch of smoke penetration on all sides. I have not revealed what the experts know about smoking ribs yet, but I will.