Are the same properties that make cooking oil slippery (and not stick on the pan) the same that make it unhealthy?
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No. It’s healthy to ingest some fat, but not too much of it. A little sunflower oil is fine. Yet, oil is slippery regardless of the amount.
No.
In general, “slippery” is a function of the oil [separating the coarse surfaces](https://slideplayer.com/slide/13300499/80/images/2/The+Lubrication+System+%28Reasons+for%29.jpg) with a film of liquid, so that they don’t “get stuck” on each other.
How healthy a given food is, on the other hand, depends on how your body digests it; if your body converts the food to cholesterol or fat or such things that are NOT good for you, then the food will be “unhealthy”.
Digestion is a function of the liver; the stomach and intestines break the food down into simpler molecules that can pass into the blood, and the blood then transports everything to the liver for “processing”. So “how healthy it is” is a function of how the liver breaks down and digests the nutrients, and basically what you have is liver cells actively working with enzymes and proteins to break down this food at a molecular level.
How healthy it is doesn’t have a direct correlation to how slippery it is. Solid animal fat is as bad for you as heated up liquidified fat, for example.
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