I'm not an "expert" on oils, however, what I have been taught on more than one occassion in professional nutrition seminars is that the signal that a heated oil has become unhealthy is when it starts to smoke. That is the indicator that it has gotten hot enough to produce molecular damage in the oil, rendering rancid and unhealthy. Smoke means destroyed, and destroyed oil means free radicals which we all know are stressful to the immune system at best, and carcinogenic at worst. It's probably a good idea to limit the amount of sauteing, but otherwise, watch the heat level very carefully and if the oil smokes, I throw it out, wash the pan, and start over. There is no better oil to cook with that I know of. It is one of the most stable of all vegetable oils. Anne C Remember we are NOT Doctors and have NO medical training. This site is like an Encylopedia - there are many pages, many links on many topics. Support our work with any size DONATION - see left side of any page - for how to donate. You can help raise awareness of CAM.