Immunodeficiency (weakness of the immune system) can take many forms. AIDS, for example, refers to an immunodeficiency which is “acquired,” rather than “inborn.” Radiation and vegetable oils can cause “acquired immunodeficiency.” Unsaturated oils, especially polyunsaturates, weaken the immune system’s function in ways that are similar to the damage caused by radiation, hormone imbalance, cancer, aging, or viral infections. The media discuss sexually transmitted and drug-induced immunodeficiency, but it isn’t yet considered polite to discuss vegetable oil-induced immunodeficiency.
Unsaturated oils: When an oil is saturated, that means that the molecule has all the hydrogen atoms it can hold. Unsaturation means that some hydrogen atoms have been removed, and this opens the structure of the molecule in a way that makes it susceptible to attack by free radicals.
Free radicals are reactive molecular fragments that occur even in healthy cells, and can damage the cell. When unsaturated oils are exposed to free radicals they can create chain reactions of free radicals that spread the damage in the cell, and contribute to the cell’s aging.
Rancidity of oils occurs when they are exposed to oxygen, in the body just as in the bottle. Harmful free radicals are formed, and oxygen is used up.
Essential fatty acids (EFA) are, according to the textbooks, linoleic acid and linolenic acid, and they are supposed to have the status of “vitamins,” which must be taken in the diet to make life possible. However, we are able to synthesize our own unsaturated fats when we don’t eat the “EFA,” so they are not “essential.” The term thus appears to be a misnomer. [M. E. Hanke, "Biochemistry," Encycl. Brit. Book of the Year, 1948.]
Q: You say vegetable oils are hazardous to your health. What vegetable oils are you talking about?
Mainly, I’m referring to soybean oil, corn oil, safflower oil, canola, sesame oil, sunflower seed oil, palm oil, and any others that are labeled as “unsaturated” or “polyunsaturated.” Almond oil, which is used in many cosmetics, is very unsaturated.
Chemically, the material that makes these oils very toxic is the polyunsaturated fat itself. These unsaturated oils are found in very high concentrations in many seeds, and in the fats of animals that have eaten a diet containing them. The fresh oils, whether cold pressed or consumed as part of the living plant material, are intrinsically toxic, and it is not any special industrial treatment that makes them toxic. Since these oils occur in other parts of plants at lower concentration, and in the animals which eat the plants, it is impossible to eat a diet which lacks them, unless special foods are prepared in the laboratory.
These toxic oils are sometimes called the “essential fatty acids” or “vitamin F,” but this concept of the oils as essential nutrients was clearly disproved over 50 years ago.