I have to wonder who first looked at a bottle of vegetable oil and thought “Y’know, this could really use more halogens…”
(I’m also morbidly curious, given that halogens in fire-suppression have gradually retreated to bromine as the least-nasty option, after reluctantly being forced to give up chlorinated compounds, PCBs, halogenated organophosphates(!), and similar friendly customers, whether back in the good old days, when men were men and cigarettes were a health food, there were even better modified vegetable oils in culinary use…)
