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Rancidity Questions

Rancidity

Paleo Questions

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by 5 · May 25, 2014 at 4:30 AM

(Calculation corrected) I've read in a few topics here that many users eat chewable bones of bone broth/stock. I have been doing it for maybe more than a month or for a few months but currently I changed my mind. (I've been doing it... (more)

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glib 0 · May 24, 2014 at 9:37 PM

I have taken a slightly different approach. The ratios that concern calcium are two: Ca/P (sources say 2 to 2.5 is optimal, similar to our own bones) and Ca/Mg (2 to 1, but paleolithic diets may have been around 1 to 1). I don't need the... (more)

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by 2626 · January 06, 2014 at 5:44 PM

A very common paleo claim is that mainstream vegetable oils are inevitably rancid (or at least so commonly rancid that they're dangerous to eat). There's also much speculation about the oxidation of omega-3s. Can anyone point me to empirical... (more)

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thhq 0 · January 06, 2014 at 11:54 AM

A few years ago I was looking for inexpensive replacements for paraffin used to make agricultural wet pack boxes. Waxes made by hydrogenating vegetable oils were marginally acceptable (more dense and brittle than paraffin), waxes made from... (more)

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by 0 · November 22, 2013 at 9:21 PM

Is FCLO in fact actually rancid or toxic? (not due to vit. A content but due to the fermentation process) A calm analysis seems to show that FCLO recommendations come from subjective (though potentially valid in those cases) n=1 positive... (more)

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by 529 · September 16, 2014 at 8:09 PM

Hello! I have recently been consuming somewhat large amounts of Vitamin A (1-3 tbsp cod-liver oil with D destroyed, presumably through processing, but 425-1500IU Vitamin A/tsp./1-3 days, .5 lb of grass-fed beef liver(once, not daily :-)),... (more)

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Stephen_4 0 · May 20, 2013 at 12:52 AM

Lol, you are consuming 2-3 Tablespoons (my cod liver oil has 4300iu/teaspoon), and half a pound of grassfed liver per day. You should DEFINITELY be taking a d3 with that... Also, you should maybe calm down with the megadoses of vitamin a? Are you... (more)

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by 219 · September 16, 2014 at 7:55 PM

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 405 · September 16, 2014 at 7:39 PM

In November I bought a jar of extra-virgin cold-pressed organic coconut oil. I stored it in a cupboard near the stove.. which turned out to not have been such a good idea when my mom made tamales in a giant steamer and the oil totally liquified... (more)

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BaconHealsChic 0 · February 21, 2012 at 4:39 AM

YES. Use it in the shower instead of soap or very little on your hair (ends) for a few hours before you shower.

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by 2936 · September 16, 2014 at 7:32 PM

This is a question for people with iron stomachs. Lotta folks here with IBS or leaky gut or whatever, please move along - none of that applies. An iron stomach can be too much of a good thing sometimes, when allows you to be careless about... (more)

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Matt_11 0 · November 05, 2011 at 10:23 PM

Have to realize what rancid oil really is. It's oxidized oils primarily. It could be other compounds in the oil (phenolics, acids, etc...) that have degraded as well. Either way, by consuming and digesting it, you're putting these compounds into... (more)

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by 114 · September 16, 2014 at 7:30 PM

How can one tell if butter is rancid? I have been in the habit of leaving my culture butter out in a jar(in which I put it) for a week and this at room temperature and above. It has not changed colour but has a mealy, 'particalized' taste that is... (more)

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air_hadoken 0 · January 07, 2012 at 7:51 AM

Remember that rancidity is not spoilage. It's a chemical process by which unsaturated fatty acids oxidize, creating foul aromatic compounds. This process will happen faster at room temperature and with butter that is exposed to the outside air. ... (more)