Originally Posted by scott123
The idea that saturated fats (or dietary cholesterol) are somehow linked to blood cholesterol/triglycerides is a myth. Saturated fats, because of their resistance to oxidation, are actually healthier than most of the liquid vegetable oils on the market.
What you want to avoid are artificially saturated fats like shortening and refined vegetable oils like soybean, canola and corn. Those are where the nasty trans fats reside.
Tropical fats like coconut and palm oil have gotten an undeservedly bad rap because of the powerful American corn and soy lobby. If you take a look at the study ntbsnthlrchn posted above you see proof that palm oil is the healthier choice.
As far as the nutritional value of ramen noodles... I would say close to nothing. The're pretty much nothing but starch/carbs. Carbs make you fat.
On the healthy or not aspect of using palm oil, I happen to be one of those who subscribe to the notion that saturated fats in the food are linked to high blood cholesterol levels. I did not start this but I do go by it, same as every doctor or publication on this matter that I know of. Since palm oil contains a high percentage (around 50%) of saturated fats, I have enough evidence in support of what I said.
When you refer to soy or corn promotion boards, isn't more than likely that there is somewhere a palm oil promotion board as well? I will not go into the sources of your info because Bethzaring has already done so and I do hope that you will oblige her with a reply.
Besides healthy or unhealthy aspects, there is also the matter of taste. What, in your opinion, could be the reason that few Asians use palm oil as their main cooking oil instead of soy, corn, or sunflower oil? Could it be that the propaganda of the soy/corn boards has such far reaching effects so as to brainwash people who can't even speak English? Just in case you may think that I am a soy/corn board secret agent, I go for olive oil almost exclusively except for some smaller amounts of sunflower oil here or there.