It is common to hear warnings about heating olive oil which is around 80%
monunsaturated.  Then why would lard (pork fat) be so highly recommended for
cooking when it is also highly monounsaturated at around 50% with a decent
amount of fragile polys around 15-20%.  I would assume the damage that
occurs to the olive oil also occurs to the unsaturated portion of grain fed
animals also (pork, poultry).  Similarly, if flax, fish, and cod liver oil
and known to be the most fragile of polyunsaturated fats, then how do these
omega-3 fats survive and remain beneficial after cooking your fish?