The claim that cooking PUFA increases oxidation chances is solid, backed by research showing heat accelerates their breakdown. Think of PUFA as fragile leaves in a breeze—cooking is like cranking up the wind, making them fray faster. Studies note oxidation happens during processing, storage, and even ingestion, but cooking adds heat, free radicals, and oxygen exposure, compounding the damage. The "raw" oxidized PUFA thing is a bit of a red herring; even uncooked oils degrade over time, but cooking is like throwing gasoline on the fire. The real issue isn’t just oxidation but the harmful byproducts—like rancid smells and toxic compounds—that pile up faster when you cook them.

That said, all PUFA are prone to oxidation, whether cooked or not. The key difference is *rate*. Cooking just speeds up the clock. If you’re worried about this, maybe opt for oils with more stable fats (like avocado or coconut) for high-heat cooking. But hey, if you’re all about the flavor, go for it—just don’t expect the health benefits to stack up.

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