Neil,

I reviewed your link. What I see is an outfit set up in a cotton-growing state to promote use of cottonseed oil. They even admit it in the last sentence of the article.

As for olive oil and commercial cooking: are you saying that a vat of olive oil cannot be used to fry food day after day? If so, we can agree that commercial cookers select oils based on cost rather than concern for the health of customers.

I presume you noticed the latest WHO declaration about acrylamides? Depending who you ask, acrylamides may be formed from natural amino-acids already in foods that are altered by high heat, in which case it is the "frying" rather than the medium that causes the risk. Perhaps frying will go the same way as the cigarette.

Regards

j.R