does rancid mean?
word "rancid" is from a latin term dating back to 1646
meaning a rank smell or taste.
Rancid oil and food has a nasty, pugnant, acrid taste that lingers
in your mouth.
the food or fatty acid is damaged by a free
radical process which is both oxygen and temperature driven
(oxidation). As a result, the fatty acid is broken down into smaller,
lighter and more volatile fatty acids.
process yields aldehydes, ketones and alcohols that give the fat
its rancid taste and smell.
fats high in omega-3 fatty acids, like canola oil, are prone to
rancidity especially at temperatures above 120 F triggers. The rancidity
of oils are lethal to rats and can cause several degenerative diseases
many oils in natural food stores and supermarkets are rancid because
of poor processing and storage. Most are bleached, de-flavored and
deodorized at temperatures above 500 degrees. when rancid oil is
stripped of flavor and aroma we no longer taste its rancidity, but
it is still there.
stay fresh for different peroids of time. Always keep oil tightly
covered and stored in the dark and away from heat. Unopened peanut
oil, corn oil and other vegetable oils are good for up to one year.
Once opened, they're good for about four to six months.
Olive oil will
keep for 6 months in the pantry, but up to one year in the refregerator.
Walnut and sesame oil are inclined toward turning rancid. Kept in
the refregerator they are good for two to four months.
When you cook
at high temperature (over 240) use solid, saturated fats, like butter,
coconut oil and lard. Frying at moderate temperatures (up to 240
degrees) you can use unsaturated, omega-6 fatty acid oils like sesame
acids, like canola, flax and hemp oil, should never be used to cook
with. If they were manufactured with high temperature, they're rancid
and don't use them at all. If processed at low temperatures and
taste fresh they use them as a supplement or in sald dressings.