During the time I have been using snuff, I have come to realise that I'm not the biggest fan of flavoured snuffs, and only use them very occasionally.
I do, however, like a little variety here and there, and so I have been making a concerted effort to try as many 'plain' snuffs as possible.
I've tried all of the 'usual suspects', and my everyday staples are various S.P. type snuffs from various manufacturers.
I was initially put off trying High Dry Toast because I read that it's very 'sneezy', but I bought Samuel Gawith 'Irish D Light' recently to try out.
Well, what a revelation! I love the stuff, and I wish I had tried it sooner!
Now, before I go any further, I must stress a couple of things:
1. I know that none of us here are really qualified to answer this question, I'm just shooting the breeze.
2. I started snuffing in part to cut down on my smoking, so any snuff has got to be healthier than smoking cigarettes.
I've read that it's mainly the nitrosamines that are released when tobacco is burned that present the biggest risk of cancer to smokers, and that snuff is considerably safer because it is smokeless.
Also, as I understand it, British snuff is allegedly safer than other types because the tobacco is 'raw', ie. the manufacturing process does not heat the tobacco sufficiently to produce the cancer- causing nitrosamines.
An analogue of this situation is American 'snuff' compared with Swedish snuss- the Yanks use heat in the process, but the Swedish don't, and the Swedish product is deemed safer.
So, where does this leave toasted snuffs? Does the toasting process produce the dreaded nitrosamines and render toasted snuffs dangerous compared with non- toasted ones?