Rancidity with Food and effects on body
Rancid fats act like slow poison—they inflame, oxidize, and age the body from within. Rancid fat means fats and oils in food have spoiled due to oxidation, reacting with air (oxygen) to produce foul smells, unpleasant tastes, and changes in colour, making the food unfit to eat. This chemical breakdown happens when fats are exposed to heat, light, or air over time, creating a stale, "off" flavour, like old cooking oil or butter left out too long, and is a form of food spoilage that can impact health if consumed regularly. Key aspects of rancid fat: Process: It's a chemical reaction primarily oxidation, where fats break down, often involving free radicals. Causes: Exposure to oxygen, light (UV), heat, and sometimes moisture or bacteria. Symptoms: Unpleasant, stale, musty, or bitter smell and taste, and sometimes changes in texture or colour. Examples: Old cooking oil, butter that smel...