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Scientific studies have shown time and again: When consumed in moderation, nuts are good for the cardiovascular system and especially for the blood lipid levels. The tasty little power packs owe this mainly to their favorable fatty acid pattern, namely the high proportion of mono- and polyunsaturated fatty acids.
The flip side of the coin, however, is that nuts can quickly become rancid because of their fat content. The fats are split under the influence of moisture, enzymes, microorganisms, oxygen and light. Degradation products are created that not only smell and taste bad, but are also sometimes harmful to health and can cause gastrointestinal upset.
The larger the surface, the more vulnerable are the nuts and their fats for the decomposing environmental influences. This is why peeled and grated or chopped nuts spoil much faster than whole fruits. So they are the products of choice for longer storage. They can be kept cool, dark, dry, well packed in bags or nets and airy for months. Opened packaging with peeled and already shredded goods is placed in the refrigerator, preferably in a tightly sealable can. They stay there for up to four weeks.
Our sensitive senses of smell and taste usually prevent us from eating rancid nuts. Fruit with a musty smell or yellowish, dark discolorations should be disposed of. Eva Neumann, aid