>>6899910>Smoked meat is not fine though.Debatable however.
The most hazardous particle size distribution in the smoke is the 10 to 300 nanometer range which doesn't get filtered by conventional means but distributes freely in the atmosphere.
Also, residues via oxidative combustion in non-compressed atmosphere are all reactive with oxygen.
Smoking as a food processing procedure does not produce high-strength monocrystalline whisker type residues (i.e. asbestos) which are small and sharp enough to penetrate a living organic cell and affect the mRNA without killing the cell.
Wood chip smoking procedure in ambient atmosphere doesn't produce any of that.
