I find critiques of palm oil accurate, but it begs the question - what is your preferred source of saturated dietary fat? You can do all sorts of things with vegetable oils from seeds/legumes, but you need saturated triglycerides for high melting point products like chocolate or to maximize the stability of deep-frying.

Maybe we could go back to artificially hydrogenated oils, but actually give a damn about food safety this time and work out an industrial process to separate trans fats?