Harvard Medical School, in which the dietary habits of 85,000 women were observed for over eight years,
found that those eating margarine had an increased risk of coronary heart disease. Further studies have
shown that trans fatty acids prevent the body from processing Low Density Lipo Protein (LDL) or bad
cholesterol, thereby raising blood cholesterol to abnormal levels. A Welsh study linked the concentration
of these artificial trans fats in body fat with death from heart disease. The Dutch government has already
banned any products containing trans fatty acids.
Polyunsaturated fats have also been shown to suppress immunity. For this reason, they are used
today in patients who have undergone kidney transplant operations or skin grafts taken from other people.
This helps the patient's immune system not to reject the foreign tissue, but of course it also leaves the
person vulnerable to infection and other disorders. The same approach is used in the so-called
autoimmune diseases where the immune system attempts to kill off some of the body’s own cells, i.e.,
those that have become toxic and are a risk to the survival of the body. The tragedy in all of this is that
such treatments don’t change overall mortality rates; only the cause of death becomes altered. The
message here is that if you don’t want to damage or destroy your immune system, don’t eat refined,
processed fats and oils.
What Really Burns And Damages The Skin
A person who consumes polyunsaturated fats in his diet and exposes his skin to ultraviolet light to the
point of reddening produces hormone-like substances called prostaglandins from the linoleic acid
contained in the fats. Prostraglandins suppress the immune system, thereby contributing to tumor growth.
In addition, polyunsaturated fats are accompanied by free radical production, which can damage cells. If
you add sunscreens to the skin, you have the right combination of chemicals to produce skin cancer,
especially on areas that are more exposed to the sun than others.
In nature, oils never occur in large quantities. To obtain one tablespoon of corn oil in natural form
you would have to eat 12-18 ears of corn. Since oil extraction from corn, grains, and seeds became
possible 80-90 years ago, consumption of polyunsaturated and unsaturated fats (thicker oils) as salad and
cooking oils has increased dramatically in the industrialized world. The average person today consumes
16 times more of these fats than a person did 90 years ago^27. That does not include all the other fats
contained in today’s foods. The lack of exercise, fresh air, and foods rich in nutrients make it even less
possible for a human being to cope with such large amounts of unnatural fats. They impair the digestive
power and lead to a buildup of toxins and subsequent crises of toxicity. The presence of excessive
amounts of free radicals indicates that the body is full of toxins. Once they enter the skin tissue, even
short-term exposure to ultraviolet light can burn and damage skin cells.
If your eyes and skin are sensitive to sunlight, this indicates that your body is toxic. Your subsequent
effort to avoid the sun may result in serious light deficiency, which can lead to serious health problems.
The fact that cancer of all kinds increased when sunscreens were introduced is hardly surprising. The UV
light entering through the eyes also stimulates the immune system. Today, more than 50 percent of the
U.S. population wears prescription or sun-protective glasses, which are able to block out most UV light.
The latest fashion is to wear plastic glasses, which also block out all UV light. The same holds true for
plastic contact lenses. Indoor activities, sunscreens, clothing, UV-repelling windows, etc., make certain
that we receive very little of it. Without regular exposure to sunlight, however, the immune system
decreases its effectiveness with every year of age. With sunlight, the use of oxygen in the body tissues
(^27) It easier for the digestive system to deal with oils that are expelled from foods with a higher concentration of oil, such as
olives, coconuts, avocados etc., than from small nuts and seeds , such as almonds and linseeds.