This, and the normalization of frying with plant based oils that denaturalize at those temperature seems to me equivalent to how the romans society was led poisoning themselves because most kitchenware like spoons and pots were made of led.
Although for what it’s worth my life got a lot better when I learned roasting, braising, simmering, reductions, etc and stopped trying to pan fry everything.
Plant oils such as those from olive, coconut, palm, cocoa or avocado have much less linoleic acid.
Common advice is to avoid seed oils - the cheap stuff used in restaurants such as canola oil. We didn't evolve with this stuff, it contributes to inflammation and is generally not good for you, but is used because it's cheap and not illegal yet.
I'd say common advice is to avoid cheap (refined) oils rather than seed oils. Point in case linseed oil is arguably even healthier than olive oil. Sunflower oil (cold pressed) is a great source of Vitamin E (in moderation because of omega 6:3 ratio). Cold pressed rapeseed oil (canola) is great, too. So is pumpkin seed oil ...
I agree, except I state it differently.
Chefs are supposed to cook at different temperatures when using different oils.
The real problem with olive oil for frying is the cost of the oil compared to lesser products.
There are also natural compounds in the virgin olive oil that can be destroyed by heat so it is considered beneficial to consume it without previous heating in things like salads or bread dipping to gain any benefits from components which are not in other oils.