Very interesting point. Do you have any of your preferred research papers handy?
I went searching just now out of curiosity and did find this one [1] which indeed affirms what you're saying.
Personally, I reach for ghee when I want a neutral oil (e.g., for cooking scrambled eggs). And, like you, I reach for some fancy EVOO for everything else. I have to confess my approach to get here was a lot less scientific though; I mostly settled on these two using the metric of deliciousness.
Last one is about acrylamide, which I believe there is little evidence to believe it's harmful (it's been a while since I've actually looked at studies on it), but I assume the conditions that produce it also end up producing compounds that can be harmful.
I went searching just now out of curiosity and did find this one [1] which indeed affirms what you're saying.
Personally, I reach for ghee when I want a neutral oil (e.g., for cooking scrambled eggs). And, like you, I reach for some fancy EVOO for everything else. I have to confess my approach to get here was a lot less scientific though; I mostly settled on these two using the metric of deliciousness.