>>The only reason I used acetic acid instead of ascorbic was to see if you knew enough to comment on the subject - by not picking up such a simple error you are not.

Presumably you know that Ascorbic acid is also heat labile, at relatively low temperatures? How does that fit into your "test"?

>>As stated in the previous post my findings were the same as those stated in the link, and the findings are aleady going thru the review process.

No useful findings are stated in the link and there has been no prior mention that the findings are in any "review" process.

>>For your information the process of infusing hydrogen into oil is to turn it into a solid i.e. to be used in margarine etc.

For your information the purpose of hydrogenation is also to reduce unhealthy saturated fat and transfats.

>>Commericial Cottonseed oil is a very free running fluid, which makes it ideal for frying i.e. very little pickup by the end product.

It is therefore only partly hydrogenated (and unhealthy) or mixed with a softer oil.

I say again: olive oil has a positive health profile, period. Your free running cottonseed oil may be fully hydrogenated and mixed with safe other oils, or it may be partly hydrogenated, or it may be mixed with rubbish. You cannot say. The advantage of olive oil should be obvious. Yes I know that as much as 96% of "pure" olive oil is in fact mixed, which gives it the same risk as mixed cottonseed oil, but extra virgin oil from italy is not mixed.