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Donald Tashkin, a UCLA pulmonologist who has studied marijuana for 30 years, hypothesized that the chemical THC may prevent the cancer-causing chemicals in marijuana smoke from negatively affecting the body: The THC in marijuana has well-defined anti-tumoral effects that have been shown to inhibit the growth of a variety of cancers in animal models and tissue culture systems, thus counteracting the potentially tumorigenic effects of the procarcinogens in marijuana smoke

In this context, addressing the physical component linked to nicotine can help make the process of quitting smoking easier

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This effect can be even more severe if the meats in question are processed or fried, as well as if theyre served with other saturated fats and oils (which can be common)

But if theyve got the right ingredients, thats a phenomenal beginning