Hi Neil,

I had a look at those links yesterday when you provided them.

The cottonseed oil one was particularly interesting, but I did have to remind myself that it was published by a self-interested group and was wholly promotional in nature.
You really can't expect them to include anything that might detract, while you can fully expect them to publish words that might obfuscate facts.

By the way, I went to my local supermarket intending to buy some to try, but it was not on the shelf.

cheers
>Hi,
>I think you had better read the following links, as I have extensive research and testing of all cooking oils prior to using cotton seed oil.
>
>Cotton seed oil is light years ahead of all the others.
>
>The links are as follows:-
>A run down of the benefits of cotton seed oil, as you will see the findings are in direct contradication to the points raised by yourself.
>
>http://www.cottonseed.com/publications/facts.asp
>
>The following link details the acceptable levels in common foodstuffs, it is an eyeopener.
>
>http://www.pmfai.org/stat.htm
>
>
>
>>Neil,
>>
>>"Pure" olive oil is from olive flesh alone, but chemically extracted. Virgin olive oil (or even better extra virgin) is from the first press of the olive flesh with no chemical extraction. First press olive oil- ditto. IMHO it is worth paying extra to get the first press product.
>>
>>Re cottonseed oil- it is unstable when heated, causing undesirable transfats and unpleasant long-chain molecules. Also, cotton is often heavily sprayed with pesticide so cottonseed oil often contains pesticide residues as well.
>>
>>Olive oil is a fairly reliable choice- after all, it has already been tested on humans for several thousand years.
>>
>>Regards
>>
>>j.R