I never cook with coconut oil at temps above the 4 on my stovetop. More than that and it sizzles out of control, which I can only assume is oxidizing it.. But liver, eggs, and most other things cook perfectly at 2 or 3, so I rarely even turn it up that high. I do sear my steak at the 4, and then turn it down.
Maybe that oil is cut with nasties or not filtered properly, etc.
Steak, eggs, potatoes - fruits, nuts, berries and forage. Coconut milk and potent herbs and spices. Tea instead of coffee now and teeny amounts of kelp daily. Let's see how this does! Not really had dairy much, and gut seems better for it.