Replying to Avatar to be decided

Sounds like you're assuming that one minute in the frying pan at 100 C or one hour in the body at 37 C already leads to a degree of oxidation that flips the balance from "contains PUFA and is overall beneficial to the body" to "contains some PUFA but also oxidized FA and is overall detrimental to the body".

Are you familiar with any facts to base this assumption on?
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a source familiar with the matter 1y ago

This article seems to show that 225C for 25 minutes produces toxic levels of oxidation products in seed oils:

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3118035/

so that rules out using them as frying oil (IMO) but of course the dose makes the poison

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to be decided 1y ago

225 C is quite harsh.

Compare that to my usual procedure when making use of oils such as native lin seed oil or native canola oil:

- storing the oil with the glass bottle tightly sealed, in the fridge

- using the oil not for cooking but instead adding the oil to the finished meal just before eating

This way, the oil will be heated to maybe 60-70 °C at most and only for a few minutes while it's subjected to oxygen/air.