The Science Behind Slowing Down Rancidity in Your Stored Foods

[@TheProvidentPrepper]

Skip to 14:44 if you want to skip the science and get to the meat of applying this to your stored foods. Slow rancidity by storing food COOL, DRY, DARK, and OXYGEN FREE! Regularly rotating your food storage will ensure you have the best quality food. In this video, food scientist, Joseph Bell, explains the science behind fats and how you can slow it down in the foods you store. He also talks about which fats will last the longest in storage. A huge thanks to Joe for taking the time to share his knowledge with us! ***You may be interested in some of these posts and videos to learn more: Food Storage: How to Reduce the Temperature In Your Garage kzbin.info/www/bejne/eHWsfIiaZ5edoLs 8 Food Storage Enemies and How to Slay Them theprovidentprepper.org/8-food-storage-enemies-and-how-to-slay-them/ The Actual Shelf-Life of Chocolate theprovidentprepper.org/the-actual-shelf-life-of-chocolate/ Dry Bean Food Storage Myth: Actual Shelf-Life Revealed theprovidentprepper.org/dry-bean-food-storage-myth-actual-shelf-life-revealed/ Food Storage Experiment: Are 29 Year-Old White Beans Edible theprovidentprepper.org/food-storage-experiment-are-29-year-old-white-beans-edible/ Food Storage: The Actual Shelf-Life of White Flour theprovidentprepper.org/food-storage-the-actual-shelf-life-of-white-flour/ Food Storage: How to Store Wheat So It Is Still Delicious 31 Years Later theprovidentprepper.org/food-storage-how-to-store-wheat-so-it-is-still-delicious-31-years-later/ Food Storage: What Is the Actual Shelf-Life of Granulated or White Sugar theprovidentprepper.org/food-storage-what-is-the-actual-shelf-life-of-granulated-or-white-sugar/ Thanks for being part of the solution!

[@jaysbaby2012]

Thank you for that short cut, I do know and understand the science of it...... I also want to thank you for what you do.... you guys are so awesome and one of a kind.... You know what you're talking about, I don't have to 2nd guess anything you recommend. Now there are some things I may not agree with, but it isn't much.... well, lol (just the thing about Bay leaves) ... I've had to go back and re-do some of my stuff because your videos showed me the correct way to do it.... It was a pain, but I can't thank you enough, because I have no doubt that if I had of kept it the way it was, I would have lost all my hard work... Thank you to your guest Joseph Bell also, he was fantastic!

[@TheProvidentPrepper]

Thanks!@@jaysbaby2012

[@NnJoGg]

I really appreciated the chemistry. Now omega 3, 6 and 9 make sense to me. It's good to know that gelatin protects oil based supplements. This video makes me more confident in my storage and consumption of oils. Thanks!!

[@Utah_Mike]

I store coconut oil, ghee, olive, canola, & crisco shortening . All in a cool dark dry room in basement, never above 65 or below 55. Some for over 15 years with no known issues. I also store fats in my canned meat storage (beef, pork, span, tuna, salmon, sardines), many over 15 years with no known issues. I also store Parmesan cheese. Calories are hard to come by without fats!

[@jojow8416]

I would love to know how do you store Parmesan Cheese.

[@bobbiferguson1865]

After I open a bottle of avocado or olive oil, I keep it in the refrigerator. It is difficult to dispense but I feel like it helps it last much longer. Great topic and info.

[@GEN_X_]

So basically store everything in COOL DRY & DARK Quarters. Which is exactly what farmers have been doing for thousands of years with ROOT CELLARS.

[@soniawood1883]

Hello there, this is totally off topic, but as soon as I saw your video, it reminded me to thank you - you had previously talked about that Vesta self powered heater/cooker, and it finally went on sale on Amazon and I was able to grab one. I also (finally!) have learned to read the reviews on Amazon products and every single one was positive! So I haven't been able to test it out yet, it's still a little too hot, but am looking forward to doing it soon! Thanks for having it on your channel, that little thing may just be a life saver here during a nasty Alberta winter!! Cheers!

[@TheProvidentPrepper]

I love the VESTA!

[@bluefoxblitz8416]

😮 what about red feather butter? IT lasts 10 years unopened in can. Also canned ghee? Both have k2 if made in New Zealand as grass fed cows.

[@bluefoxblitz8416]

@@smartviewer2004 it tastes creamy and not too salty. It's only about $2 more than normal butter and keeps in cool cupboard. I got mine from Hamilton Hampers in Victoria Australia. NZ exports it to the states I'm sure. Bega cheese is one I wish I could buy but we can't in Australia cause it is canned for exports only. That is a pollution free grass fed cheese from down the coast at Bega. Beautiful area. I reckon that lasts years as well.

[@bluefoxblitz8416]

@@smartviewer2004 no worries 🦘🦘💜💜🥰🥰

[@sharondesfor5151]

That was fascinating, thank you! I never took chemistry in my youth, so this was a marvel of clarity.

[@philw7174]

Thank you Kylene and Joseph for this video. Happy trails!

[@wandabaquedano2451]

I mostly store Crisco oil, lard and coconut oil in their original packaging and then a cardboard box with lid.

[@sherib.6698]

I thought Avacado oil is one of the healthiest oils, especially since the smoke point is higher than Olive oil. Please advise

[@GEN_X_]

It is. Its not a "seed oil"

[@horticultureandhomes]

I was disappointed he didn't cover avocado oil since it looks to be replacing olive oil. Xylella fastidiosa has been causing the olive crop to dwindle.

[@OffgridVictory]

Organic chemistry 🧪 prepper🤣🤭. Thanks

[@nancyhjort5348]

I learned so much. Very helpful.

[@noracharles80]

Can you use the oil and burn for lighting? I am not sure how.

[@stevebreedlove9760]

Great video 😊

[@TheProvidentPrepper]

Thanks! 😊

[@mbur2402]

Is there a single supplement that can be taken to help meet or boost the bodies required essential fatty acids for those of us that don't always eat well due to dietary problems?

[@Tek465m]

Thanks for the video. One of the things I saw that I found very interesting but not really talked about was Anti-oxidants. Would you be willing to talk to him again about Anti-oxidants and how to use them in our food prep? I have quite a few freeze dried meals that still contain some fats like dairy, nuts, meats and such. I would like to know if adding natural or even synthetic antioxidants would help to extend the shelf life of other foods that contain fats.

[@marygallagher3428]

Very interesting video!

[@TheProvidentPrepper]

Hello Mary!

[@marygallagher3428]

Hi! 😀@@TheProvidentPrepper

[@joannedrogue9432]

Wow, thank you

[@derr2438]

I would like to know if flushing freeze dried food with nitrogen before sealing is better than just using an O2 absorber. Anyone?

[@MrJasonwoodrow]

Not any better. Nitrogen is just displacing the oxygen. Vacuum sealing and oxygen absorbers are easier to control and probably less expensive.

[@jojow8416]

For anyone storing Soybean Oil, only purchase organic. Soya contains one of the highest levels of glysophates.

[@qualityreviewer3927]

Could you improve storage time of cooking oils by repackaging in a Mason jar and put an O2 absorber in?

[@aquanaut3541]

Use a vacuum sealer. After using one to get down to about 10mb I use a brake line hand pump to bring it down to 25mb of vacuum. You can just use the hand pump it will just take 3-4 times as much pumping. This is for preserving excess opened oil, not better than original seal

[@TheProvidentPrepper]

No. You should not repackage oil and expose it to oxygen. Also oxygen absorbers will not work in moist foods like oil.

[@537537]

Oxygen absorbers are only supposed to be used for foods that are less than ~10% moisture content or else you risk botulism. Definitely do not use with oil.

[@DebbieAndrews3435]

Lots is science.

[@TheProvidentPrepper]

If you start at 14:14 you will skip most of the background science and get to the application :)

[@LEGIOUSIAM888]

The name of God is encoded in your DNA "YHWH" Before abraham was..."I AM"