It’s too easy to unwittingly consume harmful rancid oils. The good news is that it’s also a simple matter to rid your pantry of this common scourge today. Rancid oils are of special concern to those of us with multiple sclerosis. Use my simple 6-point plan to safeguard your health from these toxins right now.
Rancid oil spews free radicals. These in turn steal electrons from previously intact molecules, wreaking havoc with our bodies. The damage we sustain causes inflammation. And the inflammation triggers our immune system. Stop! This is precisely what those of us with MS do NOT want. Our immune systems are too active already, thank you very much.
Even though all oils eventually turn rancid, there are simple things within your control to delay the process. I’ve followed these guidelines through the years, tweaking them as new scientific findings surface, and have avoided ingesting this nasty culprit. Consider these points so you too can slip out from under the rancid oil grip.
1. Notice how your oil is packaged.
a. Choose dark or opaque glass (not plastic, which is actually porous). Just as with beer, the darker the glass bottle, the less light permeates, and the fresher the contents remain.
b. Make sure you can easily tighten the seal. I opt for a large plastic screw top, not the malleable metal tops or cork which can be sharp or leak.
c. Look for a shape which you can hold with one hand. A paper label adds to the friction so you can get a good grip on the weighty bottle. But use two hands if possible.
2. Buy fresh cooking oil to begin with. Shop at busy stores where shelves are restocked frequently.
3. Size matters. Just as an open bottle of wine can turn to vinegar, because of all the oxygen in the empty space, similarly, if there is less open space in the oil bottle, the oil will not be oxidized as much, and retain more of its healthful properties. It’s a push and pull calculation here. I try to buy at an economic size, but I also want to use the oil quickly enough so it is not exposed to the air pocket in the bottle for very long. I buy medium to small bottles. Yes, I might pay more for my oil, but I also save mega bucks by not getting an MS exacerbation.
4. Determine how the oil is made. How is it manufactured or processed before it gets into the bottle? Heat processes are to be avoided, as they speed the oil to rancidity. Try to find cold-pressed oil, as, just as the name implies, no or little heat is used when the seed is pressed.
5. Store your oils in a dark and cool cabinet, away from any potential heat source.
a. Keep the relatively heavy bottles at chest height so that they are easily retrievable. Any higher and they will feel heavier.
b. Use textured shelving paper to act as a brace on the bottle when you either retrieve it or replace it.
c. Visually zone your oils together so you can locate the particular type you are looking for. This also allows for easier delegation of food preparation or shopping--should you be so lucky as to have someone to help you out.
d. Keep the labels faced toward the front so you can be more direct in your selection process.
6. Timing is everything. Start with a fresh batch of oils now, at this time of spring cleaning. (It is safer to assume that any oils now on your shelves are about to turn rancid if they haven't turned so already. Take the important step and decide to discard them.) Six months from now, around Labor Day, replace these oils with a fresh set. You’ll then be on an easy-to-remember, twice-a-year schedule. No oils will be kept more than 6 months. None will be rancid. One less thing to carefully manage. One less thing to worry about.
Here's to your health!
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