Why isn’t avocado oil an ideal option for cooking?

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In “it starts with food”, it’s more or less said that avocado oil is great when used cold but only an ok but not ideal option for cooking. I just need to understand what makes avocado oil less desirable for cooking then certain saturated fats with lower smoke points. What would happen to avocado oil under high heat that wouldn’t happen to say ghee or lard or coconut oil? Doesn’t higher smoke point mean less oxidation? Is there another process(es) happening at-sub smoke point temperatures?


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