What causes rancidity in lipids?
Rancidity describes an oil which is no longer fresh. Cooking oils should be stored in dark cabinets and dark glass bottles if possible. Exposure to constant re-warming, light, and heat cause the bonds in oils to breakdown and this creates free radicals which are harmful dietary products. A helpful phrase to remember is: “when in doubt, throw it out.” Also, an oil smells different when it is rancid, but will not necessarily look any different (cloudiness, etc).
