Coconut oil is an excellent cooking oil because it doesnt go bad easily when exposed to heat as 90% of its fats are saturated (no reactive double bond). But it's very important to know that Coconut oil like olive oil is a poor source of polyunsaturated fatty acids such as Omega 6 and 3, also known as parent essential fatty acids responsible for various metabolic function, hormone synthesis, fluid cellular membrane and etc. I'm personally using a combo of peanut + palm oil for cooking.
On the other hand, I think commercial polyunsaturated (multiple double bonds ) based oil is not recommended for cooking as it can turn into nasty fats that harm your body. polyunsaturated fats are best consumed in its unprocessed state (cold pressed oil in capsule form as found in certain health store ) or organic nuts. Cooking meat damages a large portion of the healthy polyunsaturated fats but it eliminates the risk of bacteria infection.
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University of Minnesota researchers A. Saari Csallany, a professor of food chemistry and nutritional biochemistry, and graduate student Christine Seppanen have shown that when highly unsaturated vegetable oils are heated at frying temperature (365 F) for extended periods—or even for half an hour—a highly toxic compound, HNE (4-hydroxy-trans-2-nonenal), forms in the oil. Previously, vegetable oils such as soybean, sunflower and corn were regarded as heart-healthy because of their high levels of linoleic acid, a polyunsaturated fatty acid. HNE is incorporated into fried food in the same concentration as it forms in the heated oil. Also, Csallany and her colleagues have found three toxic HNE-related compounds (known as HHE, HOE and HDE) in heated soybean oil
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“HNE is a well known, highly toxic compound that is easily absorbed from the diet,” said Csallany. “The toxicity arises because the compound is highly reactive with proteins, nucleic acids--DNA and RNA--and other biomolecules. HNE is formed from the oxidation of linoleic acid, and reports have related it to several diseases, including atherosclerosis, stroke, Parkinson’s, Alzheimer’s, Huntington’s and liver diseases.”
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Can you see why consuming fast food regularly is so detrimental to health ? because they hydrogenate the supposedly heart healthy polyunsaturated fats and use it over and over and over again to fry your tasty artery clogging french fries.
Our grandmother was right in using butter or lard for cooking. ( for Veg, you have the coconut oil )