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Golfer
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Discussion Starter · #1 · (Edited)
There is a lot of talk about how you can't store foods like whole wheat flour or ground corn or beans because the oil in them will go rancid. So you have to store them as seeds or go with white flour and such.

When I look up the reasons for rancidity the 99% explanation is oxygen and light attacking the double bonds of unsaturated lipids. So why can't ground whole grains be stored long term in a mylar bag with an oxygen absorber? Or better yet, if it is stored properly how long will it last?

Anyone have any links to studies on the subject? Not sales pitches or theories, actual primary knowledge.
 

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Beer Truck Door Gunner
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30,718 Posts
Rancidity requires air.

Air cannot get inside a wheat berry or corn kernel until you grind it.
 
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