Right, had a bit of a look through that, and also a glance around on the net.
My main concerns with it would be this statement from the FAQ's
Enova® brand oil is created from a blend of soy and canola oils. It is processed to contain higher concentrations of a naturally-occurring component of vegetable oil called diacylglycerol (DAG). This patented process is not a cold press process; it is a patented process (which cannot be replicated at home) whereby glycerol and fatty acids from natural soy and canola oil are linked, in the presence of an enzyme (a lipase called Lipozyme RMIM) to produce an oil that is 80% DAGs, which are more likely to be broken down and used for energy rather than stored as fat.
Now, the patented process is simply enzymic degradation of TGs to DGs, which will give a variety of 1,3 and 1,2 DGs - however, what temperature/light/oxygen is at play? Also, what is the start oil used? Doubtlessly a heavily processed one. Regarding Nige's Q about oxidation, etc, I can only assume it is easier to damage than TGs as DGs are more accessible - i.e. less crowded.
However, looking at this -
http://www.nutritionj.com/content/6/1/43 - it looks like they weren't doing a smoke and mirrors job on their site, which is at least reassuring (unless they did the study, lol!). I didn't like the conclusiveness of the cancer stuff at the bottom though.
Personally I'd rather stick with olive oil or butter for cooking with unless I was seriously overweight and looking for a new trick, even then damage would be too concerning for me...
Interesting find though, had to go over some stuff I've not read in a long time!!