The human body requires the intake of six types of substances for survival: Fats, carbohydrates, protein, water, vitamins and minerals. Certain fatty acids are essential for our health and fats and oils are important components of our food and its preparation. Fat is responsible for much of the texture, appearance and taste of our baked goods. Since fat is necessary for both human health and an important part of our diet should include fat in our emergency preparedness plans – a combination of butter, margarine, vegetable oil, olive oil and butter. (Oils are liquid at room temperature, fats are solid.) It is necessary to keep these foods to maintain our lifestyles and our health, are a major challenge for food storage. Additional information at The 48 Laws Of Power supports this article. Since oils and fats age, they oxidize.
Oxidation is the process that turns fats rancid. Rancid foods not only distasteful, they are unhealthy. As fats and oils degradation, they become toxic. These oxidized oils promote arterial damage, cancer, inflammation, degenerative diseases and premature aging. Speaking candidly Josyann Abisaab told us the story. So it is important to properly store fat, using all fatty foods and before rancid, and discard foods that have been stored too long.
So what is the proper 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 to air. We store our vegetable oil, olive oil and butter in a dark place, Fifty-fourth grade.