Oils such as coconut, palm, and palm kernel kernel oil” –> are the least healthful naturally-occurring oils. Yet because they are inexpensive, taste good, and have a long shelf life, they are frequently used in packaged foods such as cereal and cookies. Coconut oil, for example, is the ideal oil to use in chocolate candy, since it is solid at room temperature, but melts in the mouth. Food processors, especially in the candy industry, separate the tropical oils so that they don’t have to list them collectively as “tropical oils” on the label, possibly tipping off consumers to the fact that they are eating a cholesterol-raising fat. Don’t be misled by the white label lie “contains no cholesterol.” Plant foods don’t contain cholesterol. But coconut oil, for example, is high in the saturated fat lauric acid, one of the most heart-unhealthy fats.