Quote:
Originally Posted by jmagnus
While, according to the SG, "There is no safe level of SHS exposure"...OSHA has classified safe levels for every chemical in cigarettes.
Smoke and SHS are WAY under all of OSHA's levels. For example, while there is formaldehyde in cigarettes, cooking dinner on a gas stove puts 400x more into the air than smoking a cigarette.
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This is specious without cite - a quick search shows the NIH references nine studies that list side-stream smoke as containing 3x the OSHA standard for formaldehyde, for instance.
Additionally, you're making a fundamentally flawed assumption, which coincides with the problem with this point:
Quote:
Originally Posted by jmagnus
As I'm sure you know, smoke dissipates in the air. In a "smokey" bar, SHS equals 1/1000th of a cigarette per hour. That would equal, for a average 40 hour work week, about 6 cigarettes per year for a bartender.
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This dissipation is not an instantaneous process (or even nearly), like it would be with the individual chemicals released into the air in gas phase - in fact, the particulate smoke makes them much more likely to be inhaled since there is not homogeneity in a smoky atmosphere. It's concentrated, and can't be considered "dissipated" like you say, can it?
Again, you'll need cites, or this sounds like specious reasoning.
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