John,

>I don't think that matches the consensus from authorities outside the cottonseed industry.

Prior to the adoption of cotton seed oil in our commericial operation I not only reviewed the available research but also did my own, one the factors I focused on was the production of Acrylamides in the cooking process, my findings have been confirmed in the following link http://www.tffc.state.tx.us/TWUNUTRITION/transfer.htm

Cotton seed oil appears to greatly reduce the production of acrylamides in the frying process, as well as the finished product DOES NOT contain all the other nasties that the other oils produce. This is from my own testing.

BTW olive oil does not last more than a day when cooking commericial quantities of product.