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by 0 · November 14, 2013 at 06:30 AM

First time I purchased coconut oil was from Trader Joe's. It was always liquid. Being a noob, I did introduce water into the oil. Some weeks later I noticed a syrupy white growth that seemed to be growing from the bottom of the jar upwards,... (more)

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Roady 0 · November 14, 2013 at 06:30 AM

I keep some in a container in my shower window and it seems to heat up, melt and resolidify daily. After doing this a number of times, it gets white spots in it. Not sure what it is exactly, but that seems to be the cause. I just use that one... (more)

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by 2611 · March 29, 2013 at 06:35 PM

Oxidized fat seems like a bit of a bogeyman. We claim that way before you can taste or smell rancidity, innocent-looking fats are becoming toxic -- and the healthiest ones become the worst. People worry over their cooking techniques, their oil... (more)

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thhq 0 · March 29, 2013 at 06:35 PM

When I read this, iodine came to mind, so you might want to google iodine value. It's a stronger oxidant than peroxide, and is the standard test for a fat's degree of saturation. I don't know about it being useful for measuring rancidity. Still,... (more)

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by 472 · March 20, 2013 at 02:11 AM

Commonly, when recommendations are put on to how high you can heat an oil before it reaches rancidity, smoke point is used. My question is, is there a scientific basis for this other than that at this point its DEFINITELY going rancid? For... (more)

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Jay_9 0 · March 20, 2013 at 02:11 AM

I agree fully with Greymouser's answer. I would add that by adding a heat-stable antioxidant you can prevent oxidation of oils. I think you can even raise the smoke point of the oil too. I think that turmeric, rosemary, and ginger all add... (more)

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by 219 · October 09, 2012 at 01:52 AM

My bone broth is kind of oily. When I made it, I stirred the fat that cooled on top of the broth back into it and froze it that way. I defrost jars and eat, but wonder -- does the oiliness and fat shorten the lifespan of bone broth? Seems that it... (more)

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Ashley_Roze_ 0 · October 08, 2012 at 05:16 PM

skim the fat and if you want to keep it for a while, bring it to a simmer or boil every couple of days.

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by 2423 · July 29, 2012 at 10:48 PM

I got the So Delicious brand coconut milk (I know it contains additives but I got this before I learned how to make my own coconut milk). Why does it taste soapy? Is it due to rancid fats?

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JasonAC556 0 · July 06, 2012 at 11:43 PM

Golden Star coconut milk has only two ingredients: coconut and water. Does not taste soapy at all. I have tried the Goya, Thai, etc. and have found this brand to be the only coconut milk in a can that actually tastes GOOD. I think the funky taste... (more)

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by 734 · September 10, 2013 at 01:40 PM

Hello everyone, I've been buying the same brand of coconut oil for a long time now, and I've been very happy about it... Until now. When I opened a new jar, I just ate a table spoon of coconut oil without really thinking about it. It tasted... (more)

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Karen 0 · June 03, 2012 at 10:02 PM

"small, black dots" = mold = mycotoxins. You don't want those. Toss it or return it. The company may have already had complaints about a contaminated batch. Mold is usually introduced to coconut oil along with moisture or from coconut meat that... (more)

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by 5810 · November 18, 2012 at 04:27 PM

I'm not sure I would recognize rancid fat if I encountered it. When I make bone broth, after reheating the bones and the broth several times, depending on the source of the bones and the litte bits of meat in the pot, the broth can smell strong... (more)

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Tikivana 0 · May 28, 2012 at 09:29 PM

It smells like paint if you're really old like me. ;-) The kind of paint I'm talking about is based on linseed, or flax oil. It's nothing like modern petroleum based house paints, or of course, latex paints. But this is a really strong smell.... (more)

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by 2401 · May 28, 2012 at 10:22 PM

Im a bit confused about this issue. So the point of going to all the laborious trouble of making pemmican is to separate the fat so it doesn't go rancid, render it to oil, and add it back. But if the fat goes rancid in the first place, what... (more)

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Ryan_36 0 · May 10, 2012 at 07:00 PM

I think the problem is that the fat requires a higher temperature to render properly (around 240). Otherwise, there is still going to be water trapped in it that will make it go rancid sooner. If you tried to dry the meat at this temperature it... (more)

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by 1458 · June 14, 2012 at 03:11 AM

Both my kids have diarrhea and I gave them both raw milk for the first time a few days ago. Obviously there are so many factors that could be the cause, but I wonder if this is common? They both have had pasteurized milk many times with no... (more)

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desi_1 0 · April 16, 2012 at 04:23 PM

I am glad your kids feel better.Don't be scared of the raw milk.It will strengthen your kids' immune systems since it introduces all kinds of good and not so good bacteria into their guts.And that's where good immunity starts.I've been giving my... (more)

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by 345 · September 04, 2013 at 08:12 PM

I'm always trying to make healthy cooking more convenient for myself and was inspired by this article: http://nourishedkitchen.com/perpetual-soup-the-easiest-bone-broth-youll-make/ Basically the author has a bone broth (with vegetables) cooking... (more)

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dzone 0 · February 09, 2012 at 12:43 PM

I think the temperature would keep the bacteria at bay alright, but the texture of the vegetables would turn to mush and the nourishment of the bone broth would diminish as the water diluted it. It is just a bit too lazy for me.

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by 1176 · April 05, 2012 at 06:19 PM

It may be my imagination but whenever I do a longer simmer to make bone broth-- say over 7 hours-- it seems like the fat in the broth begins to smell and taste slightly rancid. Possibly more so with chicken or turkey broth which I know are higher... (more)

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Want2BHealthyGirl 0 · April 05, 2012 at 06:19 PM

How long can bone broth be refrigerate before going bad?

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by 2932 · October 02, 2013 at 07:30 PM

I had a huge bottle of organic olive oil from costco in (dark, cool) storage for about 6 months. I pulled it out and have been using it lately but am paranoid it's gone bad. How can I tell? I read that it will taste sort of pumpkin-y but it's hard... (more)

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kay 0 · September 07, 2013 at 12:44 AM

olive oil should probably taste like olive oil...not spicy pumpkins. toss it.

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by 1146 · March 19, 2011 at 12:16 PM

Do you ever wonder if all the damage we did to our bodies will sooner or later catch up to us despite our otherwise healthy diets. How messed up are our insides from all those rancid vegetable oils we use to consume? Is the damage irreplaceable?... (more)

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Yoannah_offca 0 · March 19, 2011 at 12:16 PM

What's done is done. Some consequences I see already - my teeth won't un-crook anytime soon :) I already have asthma, allergies, fibromyalgia and some other smaller ailments... I can just hope it's all there will be. Both my parents smoked like... (more)

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by 9551 · February 16, 2011 at 03:16 AM

Will it really help in preventing or slowing rancidity, either in its detectable or non-detectable form? Does anyone have some good scientific reasoning for this one? Or some good observational evidence? I searched the site and didn't find this... (more)

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Paola 0 · February 16, 2011 at 03:16 AM

Yes, you should, polyunsaturated fats are highly unstable.

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by 970 · August 13, 2012 at 09:07 PM

This Mercola interview with Dr. Rudi Moerck is quite interesting. These points stood out for me: 1) EVOO goes rancid faster than minimally processed olive oil due to it's high chlorophyll content. 2) Dr. Moerck recommends adding a drop of the... (more)

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Lisa_Blanton 0 · August 13, 2012 at 09:07 PM

He's just ranting. As I suspected the reason Dr Mercola has supplements on his website http://articles.mercola.com/sites/articles/archive/2009/07/11/Is-Your-Health-Freedom-Really-Free.aspx 1- he's done extensive research on what he does... (more)

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by 20469 · July 13, 2012 at 04:09 AM

I see websites saying butter goes 'bad' after a few months in the fridge. How do I know if my butter has gone 'bad?' To me, it can sit in there for a year and still taste, smell, and look exactly the same as when I bought it. They say it goes... (more)

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Cheryl___Diabetes_Bootcamp 0 · October 05, 2010 at 05:19 AM

Eva, If you are buying salted butter, you are not going to know it is rancid until you cook with it and your food tastes "off". Unsalted, pastured butter will be really golden yellow (lots of VitD in it is the payoff), and will taste terrible... (more)

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by 337 · May 18, 2010 at 07:34 PM

When you make beef jerky, everyone always says it's important to use lean meat so it doesn't turn rancid during storage. But then to make pemmican, you take the lean beef jerky and mix it with tons of fat. So why does the pemmican last so long... (more)

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pfw 0 · May 18, 2010 at 07:34 PM

By rendering the fat, you remove all the water and protein. If you are rendering suet, you are left with a very high saturated fat tallow. Saturated fat is pretty stable stuff. If you protect rendered suet from light and water, it should stay... (more)

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by 2268 · February 27, 2010 at 02:51 PM

How to tell when a fat or oil is rancid? Does the taste provide a clue? I have often been in the situation of tasting something, such as a walnut or some fish oil, that just didn't taste right - a sort of strong "stale" flavour - so there is... (more)

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Bread_Eating_Beelzebub 0 · February 26, 2010 at 06:56 PM

It seems to be mostly undetectable to the human tongue, except in the worst cases. I wrote a post about it. Fresh nuts taste better to me, but the average grocery store probably-rancid nut tastes fine. With whole foods like fish it is easier,... (more)