Not black/liquid gold. Cooking oil.

Cooking oil is essentially one of the major factors in poor diets. It's wretchedly bad for the body in high quantities. However, what if it wasn't?

About a decade ago, an oil substitute was invented. It had the same characteristics as cooking--even it's mouth feel--and it seemed like a good idea. What made it healthier? This pseudo-oil had a special molecular arrangement that made it unrecognizable by intestinal proteins as digestible. So you could have fried anything, and the oil would not be processed yet the flavor would be the same. However, this caused gastronomic discomfort in the intestines. Sometimes even severe discomfort. After all, it is an indigestible substance. Practically a greasy, liquid fiber. 

So what if there was a way to produce a product of the same concept that actually didn't cause discomfort? One idea is making it partially digestible. That was reduce the discomfort a lot, but the problem would still be what to use that'd be digestible.

Any thoughts?