Rancid

Rancid

Rancid Questions

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by 0 · about 21 hours ago

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 6:30 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 2626 · about 21 hours ago

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 6:35 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 470 · about 21 hours ago

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 2:11 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 · about 21 hours ago

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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Janknitz 0 · October 09, 2012 at 1:52 AM

I like just a little fat in my broth, but I skim most of it off, leaving just the amount that's hard to get out. I cool the broth, skim the fat, and then freeze it. I've seen mixed "reviews" on whether you should reuse the fat skimmed off. ... (more)

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by 2422 · about 21 hours ago

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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Sara_S_ 0 · July 06, 2012 at 11:28 PM

They all taste varying degrees of soapy to me. So far the least soapy is aroy-d in a box. It tastes the most like fresh coconut. I doubt it's from rancid fats. I would guess coconut contains some natural saponins or something. Edit to add: Oh... (more)

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by 734 · about 21 hours ago

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 5828 · about 21 hours ago

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 9:29 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 2407 · about 21 hours ago

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 7:00 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 1448 · about 21 hours ago

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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Lady_Arwen 0 · June 14, 2012 at 3:11 AM

Chris Kresser wrote a nice post on raw milk buying guidelines http://chriskresser.com/raw-milk-reality-buying-raw-milk-safely Free Guide Raw Milk Guide http://www.traditional-foods.com/resources/Buyers-Guide.pdf The best article on raw milk I've... (more)

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by 346 · about 22 hours ago

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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anand_srivastava 0 · February 09, 2012 at 1:23 PM

Well if we talk about traditions, Thai people have a tradition of broths. Some vendors in Bangkok would have their broths running for years. They just serve from that and replenish it whenever needed. Will that be unhealthy? I don't think... (more)

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by 1186 · about 22 hours ago

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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Casey_1 0 · October 12, 2011 at 3:02 PM

Usually instructions I've seen for making broth suggest removing the fat - often more easily accomplished after you've chilled your broth - all the fat rises to the top and solidifies, and is easily plucked away from the delicious, nutritious... (more)

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by 2949 · about 22 hours ago

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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Nutritionator 0 · June 30, 2011 at 1:49 PM

It might be more cost effective to buy the gigantaur bottles from Costco but personally, I stick to the smaller ones (250-500ml) to avoid this exact predicament. I really don't want to take the chance that the oils I'm using might be oxidized... (more)

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by 9647 · about 22 hours ago

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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Kaz 0 · February 15, 2011 at 11:24 PM

I have no scientific reasoning, but my own personal experience? My nuts/nut-butters/seeds start to taste 'sour' and sort of stale if I leave them on the counter. Storing them in the fridge (in an air-tight container so they don't get that rank... (more)

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by 20787 · about 22 hours ago

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 5:19 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 · about 22 hours ago

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 7:34 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 2254 · about 22 hours ago

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 6:56 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)

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by 970 · October 24, 2014 at 3:09 AM

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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Matt_1 0 · November 02, 2010 at 12:08 AM

Guy on youtube video says extra virgin olive oil is bad... he tested it himself so it must be true. Mercola is one of the biggest quacks on the internet and he is interviewing the head of a supplement company, i'd take anything they say with... (more)

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by 1146 · October 23, 2014 at 3:09 AM

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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Kamal 0 · March 18, 2011 at 3:57 PM

Yeah, it sucks. But prior damage is a sunk cost. In perfect economic decision-making, sunk costs are not considered in current or future decisions. In the human psyche, they are unfortunately much more powerful. One way to look at this is that... (more)

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