royalme
Answer
Here are som esites to add to your knowledge of eating raw coconut.
Includes raw food, weight loss, and diet information. ... (11 Lbs) - Raw Wildcrafted $150.00 ... Raw, Imported Virgin Organic Coconut Butter/Oil 1 Gallon $60.00 ...www.eatraw.com
Those with very discriminating taste buds, who eat raw coconut oil, will ... Eating virgin coconut oil helps to promote healthy, rapid, weight loss. ...alissacohen.com/shop/Coconut-Oil-Organic-Raw
one of the many articles available at the living and raw foods web site. We are the largest community on the ... I suggest eating RAW YOUNG COCONUTS from ...www.living-foods.com/articles/coconutbenefits.html
Here are som esites to add to your knowledge of eating raw coconut.
Includes raw food, weight loss, and diet information. ... (11 Lbs) - Raw Wildcrafted $150.00 ... Raw, Imported Virgin Organic Coconut Butter/Oil 1 Gallon $60.00 ...www.eatraw.com
Those with very discriminating taste buds, who eat raw coconut oil, will ... Eating virgin coconut oil helps to promote healthy, rapid, weight loss. ...alissacohen.com/shop/Coconut-Oil-Organic-Raw
one of the many articles available at the living and raw foods web site. We are the largest community on the ... I suggest eating RAW YOUNG COCONUTS from ...www.living-foods.com/articles/coconutbenefits.html
does vegetable oil spoil if not in the fridge?
Kari
i was told that if you dont put vegetable oil in the refridgerator then it will spoil
Answer
Yes. It does spoil, but it does so slowly.
It gradually breaks down, and can go rancid in time. Rancid oil can cause illness such as upset stomach and sore throat, and it contains free radicals which have been implicated in cancer risk.
Most people in cooler climates won't have to worry about it spoiling, unless they buy too much of it (like, a gallon or more) at once and it isn't used up quickly enough.
Spoilage mainly happens if you live in a warm climate (where indoor temps tend to be over 72F over half the year), or if the oil is getting exposed to light. Opaque containers help preserve it, and so does keeping it in a dark pantry.
Under proper temperature conditions, it lasts 1 to 6 months opened; 6 to 12 months unopened. For oils with a shorter storage time, some companies recommend refrigerating the oil after opening.
From http://www.libertyvegetableoil.com/packaging.html:
"Being perishable, all vegetable oil should be protected from exposure to heat, light and oxygen. To maximize shelf life, do not break the container seal until ready to utilize the oil. Once the container is opened, the protective Nitrogen blanket will be lost and the oil should then be utilized as quickly as possible. Once opened, keep the container tightly closed when not in use. We recommend that containers be stored at cool temperatures, out of direct sunlight and away from boilers or other heat emitting equipment. Direct exposure to natural or artificial light (especially fluorescent) is very detrimental to the stability of vegetable oil and should be avoided."
Recommended storage temperature: 13° C (55° F)
Maximum storage temperature:22° C (72° F)
The more unsaturated the oil, the faster it spoils. So, flax oil, canola oil and walnut oil spoil the fastest. Next fastest would be the safflower & sunflower oils and corn oil, which spoil faster than olive oil. Olive oil spoils faster than soybean oil. Next is peanut oil, and the slowest-spoiling are the ones that are too saturated to be healthy for us: cottonseed oil, palm oil, & coconut oil.
Storage Tip #1: Store in a tightly closed container in a cool, dark place.
Storage Tip #2: Some of the oils that may have a shorter storage life include canola, walnut, sesame, hazelnut and almond oils.
Storage Tip #3: Oil that has been stored too long will go rancid and develop an undesirable taste and odor. If you haven't used an oil for a while, smell it before using it in a recipe.
Storage Tip #4: You can prolong the life of oils by storing them in the refrigerator, or adding the contents of a Vitamin E capsule to opened bottles. Some, such as olive oil, may become cloudy in the refrigerator but usually clear after sitting at room temperature to warm up.
Yes. It does spoil, but it does so slowly.
It gradually breaks down, and can go rancid in time. Rancid oil can cause illness such as upset stomach and sore throat, and it contains free radicals which have been implicated in cancer risk.
Most people in cooler climates won't have to worry about it spoiling, unless they buy too much of it (like, a gallon or more) at once and it isn't used up quickly enough.
Spoilage mainly happens if you live in a warm climate (where indoor temps tend to be over 72F over half the year), or if the oil is getting exposed to light. Opaque containers help preserve it, and so does keeping it in a dark pantry.
Under proper temperature conditions, it lasts 1 to 6 months opened; 6 to 12 months unopened. For oils with a shorter storage time, some companies recommend refrigerating the oil after opening.
From http://www.libertyvegetableoil.com/packaging.html:
"Being perishable, all vegetable oil should be protected from exposure to heat, light and oxygen. To maximize shelf life, do not break the container seal until ready to utilize the oil. Once the container is opened, the protective Nitrogen blanket will be lost and the oil should then be utilized as quickly as possible. Once opened, keep the container tightly closed when not in use. We recommend that containers be stored at cool temperatures, out of direct sunlight and away from boilers or other heat emitting equipment. Direct exposure to natural or artificial light (especially fluorescent) is very detrimental to the stability of vegetable oil and should be avoided."
Recommended storage temperature: 13° C (55° F)
Maximum storage temperature:22° C (72° F)
The more unsaturated the oil, the faster it spoils. So, flax oil, canola oil and walnut oil spoil the fastest. Next fastest would be the safflower & sunflower oils and corn oil, which spoil faster than olive oil. Olive oil spoils faster than soybean oil. Next is peanut oil, and the slowest-spoiling are the ones that are too saturated to be healthy for us: cottonseed oil, palm oil, & coconut oil.
Storage Tip #1: Store in a tightly closed container in a cool, dark place.
Storage Tip #2: Some of the oils that may have a shorter storage life include canola, walnut, sesame, hazelnut and almond oils.
Storage Tip #3: Oil that has been stored too long will go rancid and develop an undesirable taste and odor. If you haven't used an oil for a while, smell it before using it in a recipe.
Storage Tip #4: You can prolong the life of oils by storing them in the refrigerator, or adding the contents of a Vitamin E capsule to opened bottles. Some, such as olive oil, may become cloudy in the refrigerator but usually clear after sitting at room temperature to warm up.
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