When coconut oil is being cooked the saturated fat actually protects the bits of omega 6 from being oxidized, and it is like this in fish and meat. Flax and other polyunsaturated oils are simply high in omega 6 and low in saturated and monounsaturated fats. Mark did a post earlier about how it isn't so bad to cook with olive oil. Generally we don't want to overcook food, though. Best to minimize polyunsaturated fat itself.
Stabbing conventional wisdom in its face.
Anyone who wants to talk nutrition should PM me!