New, Mercola is just quoting from the article, which is a 9 page article (768-777) from the American Journal of Clinical Nutrition.

I don't know where you'd find the actual article, but yes, I think it would be a whole lot safer to stick to oil, especially for cooking. Mind you, I would think occasional use, for example in something like the mock mashed potatoes Mossling mentioned, would not do you too much harm.

Rosebud