Several can not smoke on the occasion Myth one: a cigarette in the morning, the spirit of a good day, "the old smokers" wake up in the morning the first thing is to burn a cigarette, but also called "early smoke refreshing".
Unbeknownst to them, after a night, the air in the room did not circulate, very dirty, mixed with cigarette smoke was sucked back into the lungs; in addition, smoking on an empty stomach, smoke *** bronchial secretion of fluids, which over time will trigger chronic bronchitis. There is a folk proverb: "smoking in the morning, early return to the West", has sounded the alarm for people.
Myth No. 2: A cigarette after a meal is better than the living God This is a very harmful misinformation for smokers. After the meal, the blood circulation increased, nicotine is rapidly absorbed into the blood, so that people are in a state of excitement, head floating.
In fact, smoking a cigarette after a meal is more toxic than smoking ten cigarettes. Because after the meal, the body's heat increased greatly, this time smoking will make the protein and bicarbonate base secretion is inhibited, hindering food digestion, affecting the absorption of nutrients.
At the same time to the stomach and duodenum caused direct damage to the gastrointestinal dysfunction, bile secretion increased, easily caused by abdominal pain and other symptoms. The body is actively digesting and absorbing food at the same time, the absorption capacity of cigarette smoke is also enhanced, inhaled harmful substances also increased.
Misunderstanding of the third: friends chatting, drinking and smoking Many people like to drink when smoking, that friends get together, there must be a good wine and good cigarettes, so that there is a good atmosphere, the two are indispensable. But you may not know, smoke and alcohol to enjoy together than drinking or smoking alone is more toxic.
Because alcohol will be dissolved in the smoke tar, prompting the transfer of carcinogens to the cell membrane. Data show that 70% of oral cancer is associated with both smoking and drinking.
The most serious thing is that, tobacco and alcohol at the same time so that the metabolic function of the liver can only take into account the removal of alcohol and it is difficult to take into account the other, resulting in the toxic substances of tobacco in the body to stay a few hours or even a few days, increasing the degree of harm to the body of tobacco. The first thing you need to do is to get your hands on a new pair of shoes or boots, and then you'll be able to get your hands on a new pair of shoes or boots.
Myth 4: Smoking in the toilet, with two stools Many people think that there is a stench in the toilet, smoking can be diluted some. In fact, the concentration of ammonia in the toilet is higher than other places, the oxygen content is relatively low, and tobacco in the low-oxygen situation will produce more sulfur dioxide and carbon monoxide, along with the toilet toxic gases and pathogenic bacteria and so on a large number of inhaled into the lungs, the human body is very harmful.
Patients suffering from coronary heart disease or chronic bronchitis smoking in the toilet can lead to angina, myocardial infarction or acute attack of bronchitis.
2. Knowledge of alcohol
Whisky Whisky is the second largest category of foreign liquor, which is distilled and has an alcohol content of about 40-60%.
Whisky is produced in many countries, and there is a slight difference in English pinyin; in Scotland, it is spelled WHISKY, and in the U.S. it is spelled WHISKEY. Interestingly, in Canada, the pinyin follows Scotland's, while Ireland's pinyin is the same as the U.S.
Whisky is produced in many countries, and there is a slight difference in English pinyin.
Whiskey produced in each region has its own characteristics and flavors. In general, whisky is made by fermenting a variety of grains and adding a percentage of malt.
The fermented liquid is distilled twice and stored in oak barrels. After a few years it can be bottled and sold.
Whisky is a spirit made from cereals and is not as strict as brandy in terms of raw materials, hence the panoply of varieties of whisky in the world today and the more annoying brands. We want to recognize the whiskey, we must delete a variety of miscellaneous categories, which can be roughly divided into the following categories: Scotch whisky; Irish whiskey; American whiskey; and rye whiskey; Whiskey distillation technology from when it began, is not very clear, but the whiskey originated in Ireland is certain.
Alchemy was integrated as a system around the fourth century around Egypt, expanded westward to northern Africa, and reached Spain in the early Middle Ages, and during this long flow, it was discovered by chance that putting a certain kind of fermentation liquid into the alchemy's boiler would produce a liquid of strong alcoholic strength, which is how mankind first gained the experience of distilling alcohol. The alchemists named this spirit Aqua Vitae in Latin and considered it the secret of immortality.
This method of distillation spread to Northern Ireland, where they distilled the local ale to produce a strong spirit, which they translated into the local language as UlSGE-BEATHA, and this is the origin of whisky. Nowadays, whisky is produced all over the world, as long as you know how to obtain the grain, distillation, mature equipment and production technology everyone can make whisky, but to make good whisky, it is necessary to be from the brewing to the maturity of the production process of the suitable climate and soil, high-tech brewing technology, the brewer's keen sense of all have strict requirements.
There are five places that have these great whiskies. Scotland (the northern part of the British Isles) produces Scotch Whisky. Ireland (including the politically autonomous states of Northern Ireland and Ireland***) is called Irish Whiskey, regardless of the territory where it is produced.
The United States according to the raw materials, different brewing methods and the production of a variety of whiskey, with Bourbon Whisky (Bourbon Whisky) is the most representative. Canadian whisky is unique, with a smooth, clean flavor, and a flat texture.
Japanese whisky is more inclined to the flavor of Scotch whisky Whisky Price Scotch Whisky Scotch Whisky 750ml Ballantine's Finest Ballantine's Whisky 125.00 750ml Ballantine's Gold Seal (12 Years) Ballantine's Whisky 12 Years 185.00 700ml Ballantines's 17 Years Ballantine's 17 Years 420.00 700ml Ballantines's 21 Years Ballantine's 21 Years 750.00 700ml Ballantines's Limited Ballantine's Reserve 1250.00 700ml Ballantine's 30 Years Ballantine's 30 Years 2250.00 750ml J & B Rare Jumbo 95.00 750ml Bell's Golden Bell 135.00 750ml White Horse White Horse 120.00 750ml Fanizenel 21 Matured & Aged In Oak Barrel Whisky Fanizenel 21 Matured & Aged Whisky 150.00 ================================== Brandy Brandy usually means "the soul of wine". Brandy is a corruption of the Dutch word Brande. The term brandy is divided into a narrow and broad sense, from the broad sense, all fruit as raw material fermentation and distillation of wine are called brandy.
But now it has been customary to use grapes as raw materials, through fermentation, distillation, storage, blending and made of wine called brandy. If other fruits as raw materials made of distilled spirits, in front of the brandy crowned with the name of the fruit, such as apple brandy, cherry brandy and so on.
Brandy originated in France in the early 18th century, when the docks of the Charente River in France became a port for the export of alcohol due to the ease of transportation.
As the whole case of wine accounted for a lot of space on the ship, the French came up with a double-steaming method to remove the water from the wine, improve the purity of the wine, and reduce the space taken up for transportation, which was the early brandy. 1701, France was involved in the Spanish War, the sale of brandy was greatly reduced, and the wine was stocked up in oak barrels.
After the end of the war, people found that the brandy stored in oak barrels, the wine quality is more mellow, the aroma is more intense, and there is a crystalline amber color, so that the world's famous brandy was born. Therefore, with oak storage and storage of the years will become an important part of the brewing of brandy.
Two manufacturing processes I. Distillation of white wine to make brandy. The fermentation process of the raw material wine and the traditional method of production of white wine (should not be distilled from red grapes made of white wine brandy, the reason is that in the fermentation to generate more hetero-alcoholic oils, steamed liquor rough texture), the same, when the fermentation is completely stopped, the residual sugar has reached 0.3% or less in the tank for the static clarification, and then the upper part of the clear spirit and the foot of the separation of the clear spirit out of the distillate can be distilled (foot of the wine to be distilled separately). The distillation can be carried out by removing the upper part of the clear liquor and the foot.)
Brandy is a special style of beverage alcohol, it is not high for the requirements of the degree of alcohol, generally in 60-70% (v/v) alcohol, to preserve its inherent aroma, so the brandy distillation method so far stays in the pot still (using pot still also another benefit is that the pot is made of copper, in the process of heating the distillation process, generated copper butyric, acetic, capric acid, Decanoic acid, laurate. (These salts are insoluble, so it removes the flavor of these acids is not good enough for the quality of brandy).
Pot distillation is the use of direct fire heating for two consecutive distillation steps. That is, first the original wine is steamed into a low alcohol, in the capacity of 150-500L pot to add the new fermentation of good raw wine, has been heated and steamed until the steam contains very little alcohol until, about 8 hours or more, the distillate (that is, crude distillation of the original brandy) alcoholic degree of 24-32% (v/v).
Take part of the end of the liquor and store it separately, empty the jug and put it back in.
3. Worship the knowledge of liquor
Chishui River water is clear and flavorful, thousands of years ago the distillation of alcohol used in the still is the Chinese self-invented, mulled wine and brewing wine six categories; 3 cups full, its medicinal effects are different.
The liquor is crystal clear, rich and pungent, but also in the same kind of wine has a remarkable style; not on fire, and not drunk, every pot to stay fragrant, acidity is high, the cellar bottom of the fragrance persistent, the aftertaste of a slightly refreshing sour taste. Moutai wine has become a famous wine because of its natural conditions, which have a great relationship with it.
The town of Maotai is more than four hundred meters above sea level. The rich Moutai wine has 46 degrees, 53 degrees, 55 degrees of high grain wine, but also 38 degrees of medium wine, which is produced in Moutai Town, Renhuai City, Guizhou Province, full of mellow aroma, after drinking the aftertaste sweet and excellent.
The wine is mainly made from red sorghum, glutinous rice, medium-degree wine (20° to 40°), low-degree wine (less than 20°), foreign wine, wine, and yellow wine, with selected sorghum as lees. The amount of quartz used is equal to the raw material used for lees, and after drinking it, it has an unceasing fragrance and leaves a good smell in the room, and has won the gold medal, which has been famous in China and abroad since then, and means "water of life".
The whisky is made from grain as the main raw material, with barley malt as the saccharification fermentation agent, and liquid fermentation by distillation to obtain the original spirit, which then sits in oak casks for several years and becomes (ordinary products storage period of about 3 years, the best products storage period of more than 7 years), between 12 ° ~ 18 °. Wine quality mellow and fragrant, with different materials, Chinese wine is only white wine, thick between, so that the main body of the wine fragrance more prominent.
Wuliangye: for the Daqu strong aroma, to spray incense for the wine in the world's unrivaled wonderful. When the bottle is opened, it is fragrant and rich, Mianyang Daqu (Sichuan), Fenjiu (Shanxi).
In thousands of years of brewing history, China favors the brewing of spirits. The categorization of Chinese wine is not as detailed as that of foreign wine.5~75.5%, barrels, bulk juice, etc., as well as distilled water, mineral water, soda water, etc., Wuliangye (Sichuan).
Dongjiu's process is very unique in that it steams large curved wine with small curved strings of wine, and there are generally 52-degree high and 38-degree medium wines. It was called Mianzhu Daqu as early as the late Ming and early Qing dynasties, later renamed Jiannanchun, and produced at the Jiannanchun Distillery in Sichuan Province.
According to the degree can be divided into: high degree wine (40 ° above). From the raw material Daqu, Tiger Bone Wine, Jiannanchun (Sichuan).
According to its different origins, such as the first distillation of all the wine back to the cellar fermentation, medicinal wine, beer and so on. Drinks are commonly used, abundant rainfall, no snow all year round, so some people also call it part-type, unique.
The quality of the alcohol obtained from each distillation is different. The soil in Moutai town is orange-red "vermilion sand soil", and the bottom of the fermentation tanks where Moutai wine is made are made of vermilion sand soil, which is good for microbial reproduction.
Therefore, Moutai wine has a special flavor and a long-lasting style. In the Ming and Qing dynasties it was chosen as a tribute to honor the imperial dynasty, hence the name Gujing Gongju.
And there is an ancient well spring in Haoxian County, Anhui Province, eight times distillation. The fermentation takes about a month for each downward curve.
Spirits and Wine Whisky (Whisky) The word "whiskey" comes from the Irish dialect: Chinese and foreign wine, water meaning Wine: Wine is a drinkable liquid containing alcohol, generally alcohol content of 0, and drink. Wuliangye has a high alcohol content of 52 degrees.
Dongjiu: for the composite flavor. Brandy (Brandy) The world-famous brandy, originally from the Netherlands.
From the fermentation of raw fruit to take out the original juice brewed, distilled alcohol can not exceed 85%, generally to achieve maturity of the brandy, must be stored in oak barrels for more than 2 years. Brandy brewing process, the longer the storage period, the better its quality, generally have a five-pointed star to indicate the degree of maturity, each star on behalf of the 5 years, today is known as the king of this foreign wine, France "Remy Martin Louis XIII" in the brandy wine in the most prestigious.
Vodka (Vodka), also known as Russia, first appeared in Russia, its name comes from the Russian language "Vodka" Russia's representative spirits, is the extension of the Russian word "water". It is mainly potato, corn as raw materials, after distillation and then 8 hours of filtration, so that the original liquor liquor and synthetic charcoal full contact and become, liquor colorless and transparent, pure taste, alcohol for 34-40 degrees.
Gin, also known as pine nut liquor, originated in the Netherlands and is one of the most famous international distilled spirits. Its name is transmuted from the Dutch word meaning "juniper plant" to malt and rye as raw materials, after fermentation and then distilled three times into the grain alcohol.
There are two types of gin: Dutch malt gin and Anglo-American dry gin. Rum (Rum) It is made from sugarcane juice or sugar by-products in the waste molasses as raw material, fermented and distilled into alcohol, then put in oak barrels for aging, and finally blended with spices.
The wine is transparent, pale yellow, with a unique flavor and a *** feeling in the mouth, with an alcohol content of about 40 degrees, divided into two kinds of sweet and unsweet. Teguila (Teguila) After fermentation of agave juice and spineless cactus pressed into juice, distilled.
Champagne is a sparkling white wine produced in the historic French province of Champagne. It was invented at the end of the 17th century by the monks in the church on the hill in the city of Lemoyse, Champagne, and named after the place, and then gradually sold all over the world, becoming a world-famous wine.
Champagne contains 12-13 degrees of alcohol, divided into four kinds of extremely dry, dry, semi-sweet and extremely sweet. II. Liqueur and prepared wine Liqueur: fragrant odor, sweet taste.
Generally there are vermouth, port and sherry, which become cocktails by mixing. Prepared alcoholic beverages: is the broad sense of wine, is the world's highest consumption of alcohol, mainly red and white wine and champagne, etc., the general alcoholic degree of 11 degrees to 18 degrees between.
III. Beer and ale class Beer is made from barley or other miscellaneous wheat, paste, after fermentation brewing, plus hops and made of low-grade wine.
The general degree of alcohol is between 11 and 8 degrees. Beer is composed of water, alcohol, carbohydrates, proteins, carbon dioxide, minerals, etc., of which carbohydrates can provide energy, proteins, can be assimilated into the food, carbon dioxide, can make a person cool and comfortable, beer can play an appetizing role.
Identify the good and bad beer is mainly to see whether its bubble holding is significant, quality beer bubble more, white-like, and fine and dense, according to the color and flavor indicators to determine the quality. The year mark of foreign wine: three stars: three years of brewing Five stars: five years of brewing Vsop: more than five years, less than ten years of brewing.
Vo: indicates more than ten years of vintage. XO: indicates a vintage of more than twenty years and less than sixty years.
Extra-old: more than sixty years old. So: Pale light color, Very very, Supervision senior, Old old.
4. Knowledge of cigarettes
One. Low cigarettes are less harmful to the body?
This is not a one-sided answer
Light cigarettes are indeed slower to become addictive for some people, but it is difficult to grasp whether they belong to this group
There is also the human body can metabolize the toxins of 5 cigarettes a day, but this is obviously a statistic
For someone, it may be metabolized by a lot of people, and it may be metabolized by less
The human body can metabolize the toxins of 5 cigarettes a day, but this is clearly a statistic. p> In any case, it depends on your body.
The first thing you need to do is to get your hands on some of the most popular products in the world.
The first thing you need to do is to get your hands on some of the most popular products in the world, and then you need to get your hands on some of the most popular products in the world, and then you need to get your hands on some of the most popular products in the world.
Those who drink to a certain amount of people is to that burning feeling, and even do not care to drink a low degree of alcohol
Those old smokers like heavy cigarettes
So this question is actually not very meaningful
Two. Soft cigarettes, there are certain women's cigarettes such as green mohawk, some people call menthol cigarettes, in fact, not cool at all and no menthol, and *** 0.8, red double happiness 0.7, basically less than 1.0 is what you call soft cigarettes, the price point is also a little higher than the same brand of low-end products. As for those cigarettes failing the test, I really don't know if the content is accurate, but those cigarettes do feel lighter when smoked. That said, those numbers are more indicative of taste than the amount of harmful substances. The softness of the smoke is not necessarily due to the low nicotine and tar content, like some higher-priced cigarettes, because the quality of the tobacco is better, it is obvious that the smoke feels softer and more mellow, that is to say, not choking. As a science player, my point of view is that if you go to develop new varieties of tobacco with low nicotine, it is really better to work on the mouthpiece process and additives. Human feeling is very unreliable, put some sugar to the glutinous rice wine, no head of people drink up the taste is extremely similar to the drink, but the wine is still that degree, drink more than the strength of the aftermath of how to talk how to speak, how to pour how to pour
3. will not, will only allow you to identify fake cigarettes, because the intake of the same substances.
4. Su cigarettes, see how the shell is labeled.
5. If you haven't started smoking yet, it is highly recommended to die that heart break that thought
The real harm of smoking is not in nicotine and tar, but from those who can't understand smoking.
Smoking puts more stress on you than it takes away
The enemy of mankind is not cigarettes, but mankind.
Smokers clearly feel inconvenient and discriminated against in public **** places, as well as in transportation
Many places, such as libraries, large shopping malls, and long-distance buses do not have a place to smoke
And the people in these places tend to be more mentally and physically fatigued or bored, and are more likely to be addicted to cigarettes
And then there are those places where the public has never had the
The public has never had a correct conception of science
The public has always tended to prefer what they like, what fits their position, and what they are familiar with
They seldom seek to understand the essence of objective things and mathematical completeness
Just as Buddhists nowadays are very fond of modern physics, but they have always left out the mathematics and explained it by Buddhist reasoning
The one-sidedness of the public opinion makes it impossible to understand the substances in cigarettes correctly. It is possible to recognize the substance in a cigarette correctly
When you light up a cigarette, the people around you will give you all sorts of glances, including fear, disgust, hostility, anger, interspersed with twitchy expressions. In fact, he did not realize that in my eyes and his confrontation, because I did not take a deep breath, the cigarette incomplete combustion is releasing the true meaning of "second-hand smoke". Smoke incomplete combustion out of the substance content is more difficult to grasp, the harm is also greater. So holding a cigarette without smoking is often more smoky than being blown a mouthful of people feel more, more choking.
Have you seen "Silver Spirit"? The earth side of the fourteen Lang in order to smoke a cigarette have to take the shuttle to another planet
So, it is recommended that you do not smoke, do not let the smoke smoke to the children
5. knowledge of white wine
Baijiu or white wine culture is one of the traditional Chinese culture, wine culture as a special form of culture, in the traditional Chinese culture has its own unique position.
In thousands of years of civilization, wine has permeated almost every area of social life. Wine, in the long history of human culture, is not just an objective material existence, but a cultural symbol, that is, the spirit of the spirit of wine. Nowadays, there are countless white wine manufacturers, but there are not a few that are really good quality and famous.
Wuliangye JSC Yibin Timothy Liquor Company is good, is one of the best liquor manufacturers, the launch of the Timothy series, good quality and good taste, but also a famous brand. Moderately priced, the consumer market is broad, and its unique Fu culture "add a little more happiness" in the liquor manufacturers stand out! Numerous liquor manufacturers in Yibin Timothy feel is the best.
6. What is the common sense of smoking
Smoking hazards of the book a cigarette life 11 minutes According to a new study, smoking a cigarette will make the life of eleven minutes, if a day to smoke a pack of cigarettes on the twenty, it is possible to about when the person reduces the life of three hours and forty minutes.
This estimate is based on a man who started smoking at the age of seventeen and died at the average age of seventy-one, assuming that if he smoked fifteen cigarettes a day, as the average British addict does, he would have consumed three hundred and eleven thousand, six hundred and eighty-eight cigarettes in his lifetime. The average smoker will die six and a half years earlier than the non-smoker.
A similar study done decades ago concluded that each cigarette consumed reduced life expectancy by five minutes. However, since then, as non-smokers have apparently lived longer, the harm to life expectancy from cigarettes has increased.
Around a third of people in the UK now smoke, and around 120,000 people a year die from smoking-related illnesses, two-thirds of which are cancer and heart disease. The researchers hope that this new study will encourage more people to take the plunge and quit smoking at the dawn of the new century.
The moderator of a quit-smoking action group said the figures show that if a person smokes 20 cigarettes a day, he loses one day of life for every week he smokes, and as if that weren't bad enough, he cautioned that smoking can also lead to painful deaths or more bedridden illnesses. Smoking affects ulcer healing Many people with ulcer disease who are smokers do not heal their ulcers despite long-term medication.
The reasons for this may be manifold, but smoking is one of the important factors. There are three main effects of smoking on ulcers: 1. Increased morbidity.
Japanese scholars found that the incidence of ulcer disease in smokers is 2 to 4 times that of non-smokers. 2, reduce the cure rate.
Some people have done comparisons, to the two groups of ulcer patients taking the same drugs, the non-smoking group's cure rate of 90%, the smoking group is only 63%. 3, easy to cause relapse.
Comparison of the above group of patients after stopping the drug for one year, the smoking group relapse rate of 84%, non-smoking group for 53%. Smoking more cardiovascular and cerebrovascular "bad" smoke on the human body in many of the hazards also include cerebrovascular disease.
According to a long-term research study found that: 30-year-old to 40-year-old smokers than non-smokers, the incidence of cerebrovascular disease is 5 times higher than the 50-year-old to 60-year-old 3 times higher. And because of cerebrovascular disease and death is also higher than non-smokers 2 times to 6 times, and the amount of smoking has a close relationship.
Cigarettes contain more than 400 chemicals, many of which are closely related to cerebrovascular disease. These include carbon monoxide.
Long-term smokers blood carboxyhemoglobin can be as high as 10% to 15%, thus reducing the ability of red blood cells to transport oxygen, forcing the bone marrow to produce too many red blood cells to make up for the shortfall. The increase in red blood cells increases the viscosity of the blood.
In addition, smoking also increases adrenal secretion, and its secretion can contribute to platelet aggregation, which is also the cause of increased blood viscosity. Increased blood viscosity slows down blood flow, and red blood cells and platelets tend to clump together, blocking blood flow and causing ischemic cerebrovascular disease.
The nicotine content of cigarettes is well known, and it is also the culprit that promotes ischemic cerebrovascular disease. Nicotine can make the nerve endings and adrenal glands release adrenaline and norepinephrine, these two substances can make the blood vessels contract, thus increasing the resistance to blood flow, blood flow slows down easy to sedimentation.
In the vasoconstriction of the vascular endothelial cell gap expansion, so that low-density lipoprotein through the expanded gap into the arterial subendothelial layer of the formation of atherosclerotic plaques. And atherosclerosis is one of the risk factors for cerebrovascular disease.
Each cigarette contains 0.1 micrograms to 0.2 micrograms of cadmium metal, cadmium can make blood pressure rise. In addition, carboxyhemoglobin causes myocardial damage due to hypoxia, which impairs cardiac function.
These are also risk factors for cerebrovascular disease. Smoking is not an alarmist idea.
60% of adult men in China have a history of smoking, and there is a gradual increase in the trend, and to the development of young people. It is not difficult to quit smoking, according to the American Association for Cancer Research survey of nearly 160,000 people, about half of the smokers once quit successfully, 95% of which did not take any smoking cessation drugs.
Smoking men six times more likely to be infertile A team of medical researchers at the National University of Singapore analyzed *** samples of men with normal fertility and infertility, and came to the conclusion that smoking reduces the number of *** and makes individual *** weaker. In the past, when the team studied male infertility, they only analyzed samples of *** from infertile men, but not from normal men at the same time.
After comparing the *** samples of 240 men with normal fertility to those of 218 infertile men, the researchers found that smokers with below-average *** counts were six times more likely to be infertile than non-smokers. The group also found that smokers with normal *** counts had a 16 percent higher chance of infertility than non-smokers with similar *** counts.
In other words, if smokers want to have children, a normal *** count alone is not enough. Fifty years ago, men had an average of *** 130 million per milligram of ***, but today, there are only 65 million per milligram, said Noel, a member of the research team.
Experts say that a low number of *** is just one of the key signs of male infertility, along with other factors such as the mobility and normal shape of the ***.
Some bad habits can also cause male infertility, and smoking is one of them.
Scientific research and clinical data show that most people who smoke for a long time and smoke more than 20 cigarettes a day have a *** activity rate of less than 50%, and their mobility is significantly reduced. The decline in *** quality is even more pronounced in those who smoke and drink.
According to Canadian researchers, men who smoke not only have lower *** quality than non-smokers, but also have significantly lower ***. In a questionnaire study involving 290 couples, they asked the couples surveyed to answer questions about their smoking habits, marital history, and sex life, including the number of times they had sex and their level of satisfaction.
All the women in that survey were non-smokers. However, in 158 of the couples, the men had smoked at least 30 cigarettes a day for more than 7 years.
The results showed that the smokers had sex an average of seven times a month; the non-smokers had sex an average of 11.6 times a month. And non-smoking couples were significantly more satisfied with their sex lives than smoking couples.
If the maximum score for a fully satisfying sex life is set at 10, the non-smokers scored 8.7 and the smokers scored 5.2. Also.