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Originally Posted by Dirt Grinder
This thread has gone from fact to opinion. How something goes rancid is much more complex than exposure to moisture. It involves saturated vs unsaturated fats, presence of oxygen, exposure to light, exposure to high temperature (roasting grains/nuts), use of antioxidants, etc.
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Absolutely correct. Fats and oils go rancid, which is why whole cereal grains don't keep as long as grains which have been defatted by removing the germ. White flour can be stored without problems much longer than whole wheat flour containing the germ can. White rice can be stored for years, while brown rice is only good for about 6 months. And a lot of common breakfast cereals are made from defatted grains in order to give them longer shelf lives.
And conversely, unless they have been artificially stabilized, all edible oils will go rancid over time, and some are very delicate and perishable. Wheat germ and wheat germ oil, for example, I figure for about 3 good months once the packaging is opened.
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On more than one occasion I have opened a sealed package of cereal and it has been rancid. And how many times have you purchased a bag of roasted peanuts only to find they are rancid?
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To tell you the truth, that's never happened to me. But I did grab a spare bottle of olive oil once from the back of the cupboard that I had the mistaken impression was new, but it was actually quite old, and splashing it about without giving it the sniff test first I managed to to turn a nice salad into an acrid tasting, reeking mess.
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