From what you write based on the book, about good and bad fats, we can not use cold pressed olive oil in sauteeing? Even if the temperature is not at the so called smoking point?
Does this mean any heating of my cold pressed olive oil, reduces it to garbage?
This does not go with the idea that the reason Meditterainean peoples have less problem with fats is because they use olive oils.
Certainly those peoples plus my ancestors fried many foods ie; eggplant, special pastries,chicken, pan fried steak, and the wonderful meatball etc.