You are going to love this...

Hi,

Imagine if you can get "high" from smoking joints...

But WITHOUT the nasty side effects of smoking?

Sounds amazing isn't it?

Well, with this new kind of cigarette filter, now you can!



The ANTI TAR™ AT470 filters out about 90% of the 7,000 harmful chemicals from your cigarettes...

WITHOUT changing the taste

WITHOUT reducing the draw

WITHOUT filtering out the "high" effects from your joints. 😎

That means...

You'll still get the fuller taste of your cigarette + w33d...

And the ultimate cloud-9 feeling from smoking your joints.

Curious to see how it works?

There's only one way to find out.

rtain countries of Africa, various species of nutritious amaranth are very widely eaten boiled.[4] Celosia argentea var. argentea or "Lagos spinach" is one of the main boiled greens in West African cuisine.[5] Greece In Greek cuisine, khorta (χόρτα, literally 'greens') are a common side dish, eaten hot or cold and usually seasoned with olive oil and lemon.[6] At least 80 different kinds of greens are used, depending on the area and season, including black mustard, dandelion, wild sorrel, chicory, fennel, chard, kale, mallow, black nightshade, lamb's quarters, wild leeks, hoary mustard, charlock, smooth sow thistle and even the fresh leaves of the caper plant. Italy Ligurian pansoti filled with preboggion boiled greens and served with nut sauce Preboggion, a mixture of different wild boiled greens, is used in Ligurian cuisine to stuff ravioli and pansoti.[7] One of the main ingredients of preboggion are borage (Borago officinalis) leaves. Preboggion is also sometimes added to minestrone soup and frittata.[8] Poland Botwinka (or boćwinka) is a soup that features beet stems and leaves as one of its main ingredients. The word "botwinka" is the diminutive form of "botwi