Neel Chowdhury
Palm oil has a pretty bad reputation. The product of this hard-shell red fruit, harvested primarily on plantations in Southeast Asia, is typically used as cheap cooking oil for fried foods like noodles and curry puffs. Indeed, by the time the palm oil is processed, much of its nutritional value is destroyed. And the fact that it can congeal at room temperature makes it even look extra artery clogging.