The human body requires the inclusion of six types of substances for survival: Fats, carbohydrates, proteins, water, vitamins and minerals. Certain fatty acids are important for our health and fats and oils are important components of our food and its preparation. Fat is a large part of the texture, appearance is responsible, and the taste of our baked goods. Since fat is both to human health and an important part of our diet is necessary, we also need fat in our emergency preparedness plans - someCombination of butter, margarine, vegetable oil, olive oil, and shortening. (Oils are liquid at room temperature, fats are solid.) Although we must keep these foods maintain our lifestyles and our health, they represent a particular challenge storage of food. As oils and fats age, they oxidize. Oxidation is the process that turns rancid fats. Rancid foods not only taste bad, they are unhealthy. The fats and oils breakdown, they become toxic. These oxidized oils promote arterial damage, cancer,Inflammation, degenerative diseases and premature aging. Therefore, it is important that we are properly stored fat to use all fatty foods well before they become rancid, and discard food stored too long.
So what is the correct way to store fats and oils? Three conditions accelerate the oxidation of fats: the exposure to heat, oxygen and light. Fats should be stored in cool or cold conditions - never in a warm pantry - in the dark, and sealed so that they are not exposed toAir. We store our vegetable oil, olive oil, and shortening in a dark, fifty-degree room. Once opened, we store our vegetables and olive oil in the refrigerator.
How long can we safely store fats and oils? That, of course, depends on the storage conditions. At seventy degrees abbreviation for eight months can be held. Butter was not long at all in the fridge - only two weeks - but can be stored for up to nine months in the freezer (not in the freezer of a refrigeratoris not) is usually so cold. Margarine can also be frozen, though some margarine tends thawed puff pastry again. Even if I do not have a government source for the shelf life of vegetable oils, I would not store oils for more than eight to ten months. My recommendation is to store butter in the freezer for up to nine months, and oils and shortening for eight months at seventy degrees store - slightly longer at cooler temperatures. Perhaps more than any other food group, fatty foods must be carefully andconscientiously rotated to maintain adequate and healthy stocks. Use to use what you save and store what you do.
Not only oil and grease must be carefully preserved. Any food subject to a substantial fat content, such as nuts, crackers or whole wheat flour rancidity. Nuts should be stored in a cool, dark environment and always checked for rancidity before they are used. Ideally, the nuts are stored in metal or metallized should - Plastic bags are permeable to air and slowly allowPenetration of oxygen into the package and accelerate oxidation. We keep our nuts in the freezer - even unopened bags. Freshly ground whole grain should be kept in the refrigerator and used within two weeks. (The commercial milling process does not remove most of the fat obtained from wheat. Most white flour is nearly fat free. Each whole wheat flour with a fat content of more than two percent will be saved.) Any food that has any rancid odor should be discarded.
So what fats should we store? Flaxseed oiland safflower oil oxidize very quickly and are not good candidates for storage. Most vegetable oils are purchased with heat, pressure, extraction and chemical additives, which can accelerate the oxidation. Cold-pressed oils are better but more expensive. I know of no government source for the shelf life of cold-pressed oils. Check all oil carefully before rancidity.
The modern diet is the consumption of omega-6 fatty acids and little omega-3 fatty acids.Meat from animals fed grain and corn and most vegetable oils are rich in omega-6. The National Institutes of Health calls for almost all people from the consumption of omega-6 fatty acids reduce increasing and believe the consumption of Omega-3 and that this is an optimal brain and cardiovascular functions is essential. Of the commonly used oils, canola and soybean oils contain omega-3 fatty acids. Avocados and nutmeats, especially walnuts are rich in omega-3.
Andrew Weil, in hisexcellent book, Eating Well for optimal health, promotes olive oil as a substitute for a healthy vegetable oils. It has the highest proportion (77%) of monounsaturated fats is one of the oils, but low in omega-3. There are many different varieties of olive oil available, each with some taste. Choose what you want, but watch it carefully for rancidity. Stored in a refrigerator or a cool cellar, olive oil can dull - but the quality is not affected.
Nutritionists advisewe reduce our intake of trans fats, margarine and shortening. Margarine is not a substitute for a healthy butter. By means of hydrogen, that hydrogen atoms were added to stabilize the oil and they turn from a liquid to a solid at room temperature. A saturated fat is a fat that has been saturated with hydrogen atoms, is stable and less susceptible to oxidation, but the molecular composition of saturated fats is believed to raise serum cholesterol levels.
Store oils and fats - they areimportant, a well-prepared budget and some fat is needed to stay healthy. However, you choose the right fats and oils, store them properly, rotate religiously, and discard it can happen that one is old.
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