As long as we're depending on consumers to read an ingredients list and avoid, it's going to be used at a destructive scale. It takes either innovation (finding a substitute that's cheaper) or regulation (ban) to make the kind of change we need.
It's a nearly perfect oil to work with and creates a creamy texture without any mixing or shaking contents. And it's food safe. And production is easy to scale, which is why it's such an environmental nightmare. Palm is the answer to a lot of questions product and production engineering had about improving both the product and making it cheaper without effecting cost.
