ThunderKiss65 wrote:
Dried food shouldn't be refrigerated that is all I am saying, common sense.
It isn't common sense, and something being "common sense" is not an argument for it. I explained pretty clearly the mechanisms behind rancidity.
If you want to assert something like this, you'll have to provide some evidence.
ThunderKiss65 wrote:
Flaxseeds will spoil in the fridge (because exposure to tempature changes)
That's like saying you'll catch a cold if you go out in the cold. Colds aren't causes by going in the cold, they're causes by viruses which are contracted from other humans.
Spoilage of flax seeds is due to oxidation and wetness, both of which are accelerated by heat.
ThunderKiss65 wrote:
while hemp seeds and chia should be refrigerated after opening.
So should flax seeds. Interestingly, all three of these are stored and sold in bulk in stores unrefrigerated.
Chia seeds are actually more tolerant of being kept at room temperature than flax due to the lower fat content of chia seeds. Hemp, if not shelled, is also pretty tolerant. Shelled walnuts should probably be kept refrigerated too, but they can be left out as well due to the lower omega-3 content.
ThunderKiss65 wrote:
The reason flax spoils so quickly is because of how nutritious flax seeds are.
No, it's due to the large amounts of ALA which easily oxidize and rancidify compared to other fats, and the water content. Flax seed oil (without water) also rancidifies quickly due to the kind of fat. Something high in other fats doesn't (look at olive oil, which is pretty shelf stable, and refined coconut oil, which is incredibly stable).
Other nutrients in flax seeds aren't very relevant to rancidification.
ThunderKiss65 wrote:
If you alter the flaxseeds in anyway you will have to consume them with in hours to avoid eating oxidative or spoiled seeds.
Only if you leave them at room temperature. They'll keep ground in the fridge for days or even weeks sometimes, and you can freeze ground flax almost indefinitely.
ThunderKiss65 wrote:
Stores put strawberries in their walkin coolers as well as all the produce!
Maybe some stores do, but strawberries are widely kept out on shelves in the produce aisle, not in the refrigerated area with leafy produce.
Stores have consumer accessible refrigeration, both dry and wet. They don't use it for strawberries.
ThunderKiss65 wrote:
Strawberries, unlike most fruits have the seeds on the outside which means once the strawberries are picked they start to go rancid, quickly!
Strawberries don't go rancid, they get moldy. Rancidity primarily refers to decomposition of fats, which strawberries are very low in.
They get moldy not because the "seeds" are on the outside (I have no idea where you heard that, or if you just made it up or "discovered" it with faulty intuition), but because the "fruit" has very thin moist flesh rich in sugars which is a very good place for mold to grow. Mold spores cause them to go moldy, not the fatty acids in the seeds. The same is true with other aggregate fruits like raspberries and blackberries, since the flesh of the aggregates are so thin and delicate (may not be true of custard apples, I don't have experience with those).
Fruit like bananas and oranges are better protected by their skins, which are tough waxy and dry and provide a hostile environment for molds (often with volatile anti-fungal compounds naturally occurring).
ThunderKiss65 wrote:
Have you ever bought organic strawberries and didn't eat them fast enough only to realize after a day or two they are moldy and spoiled?
I avoid organic produce, because it's covered in untested and often unregulated toxic chemicals. I prefer my pesticides tested and regulated.
It's a myth that organic farms don't use fungicides. The fungicides they use are just more toxic to humans and less effective against fungi (so they have to be used in larger amounts), including highly toxic copper compounds. More importantly, "organic" pesticides often don't break down, or they oxidize to even more toxic compounds that stay on the plant permanently and don't wash off easily (unlike conventional, modern, chemicals which break down and wash away easily).
A small selection of "organic" poisons that are on organic produce:
http://www.groworganic.com/weed-and-pest-control/organic-disease-control.html
