This thread seems to be rather one-sided so I would make the following observations:
All oils and fats are a mixture of saturated, polyunsaturated and monounsaturated fats in different proportions. So when using lard you might be getting 39% saturated fat but you are also getting a total of 56% poly and mono unsaturated fat. Even butter, regarded by many as the holy grail, has 24% unsaturated to 51% saturated fat and even contains some trans fats.
The colours in the above chart are supposed to show the stability with heating but I don't know if heating once is a problem or only multiple heating such as in a deep fryer or a fast food restaurant. I use Rapeseed oil for shallow frying but I never use it twice. Incidentally I fry with oil because it wipes cleanly out of the pan with a kitchen towel rather than the "sludge" I would get frying in butter or lard.