Good Fat Gone Bad

We know saturated fat is bad. We know trans fat (partially hydrogenated) is bad. Apparently extra virgin olive oil, when used at high heat becomes oxidized (also bad for you). Regular olive oil can be used at high heat without becoming oxidized (and its cheaper too).

The literature did not mention the definition of high heat however so who knows if you could even achieve this on your stove at home?

Another random pearl from biochemistry.

Update: Confirmation from UTD Biochemistry Prof that the heat required to make good fat turn bad is so high that this is not a concern in home cooking.