A definite bacillus to which the peculiarly fine flavour of certain butters is due, is said to be largely employed in pure cultures in American dairies, and in Denmark certain butters are said to keep fresh much longer owing to the use of pure cultures and the treatment employed to suppress the forms which cause rancidity.
The changes conditioning rancidity, although not yet fully understood in all details, must be ascribed in the first instance to slow hydrolysis ("saponification") of the oils and fats by the moisture of the air, especially if favoured by insolation, when water is taken up by the oils and fats, and free fatty acids are formed.
Because of this, Dr. Eades recommends either chewing one of your fish oil capsules a few times a week to check for rancidity or avoiding that altogether by taking fish oil as a liquid, instead.
Almond flour is also considerably more expensive than the white rice variety and, because of the inherent fatty acid content of almonds, this flour must be kept sealed and refrigerated at all times to prevent rancidity.
