The conclusion of the article was that you should avoid cooking at high temperatures (365F was the studied temperature) with oils which are composed of more tha

The conclusion of the article was that you should avoid cooking at high temperatures (365F was the studied temperature) with oils which are composed of more than 20% polyunsaturated fats, as a guideline. Avocado is 14%, so it should satisfy the article. Peanut is 33%, which is better than, say, corn, but worse than what the article recommends. https://en.wikipedia.org/wiki/Cooking_oil#Types_of_oils_and_their_characteristics https://en.wikipedia.org/wiki/Cooking_oil#Types_of_oils_and_...