Although smoked foods are considered a delicacy and are usually not consumed routinely, they inject ash and prohibited substances into food.
Meat, poultry, fish, and smoked cheeses are considered delicacies and are often expensive. The smoking process usually requires a professional smoker with an informed choice of the type of wood and the length of stay in the smoker. Animal protein is already tough to digest, acidic to the intestines, and strains the immune system. The smoking process dries out the food and makes it even more difficult to digest and mainly injects soot into the food and substances that the body recognizes as a foreign body, similar to substances that accumulate from cigarette smoking.