Will it really help in preventing or slowing rancidity, either in its detectable or non-detectable form? Does anyone have some good scientific reasoning for this one? Or some good observational evidence? I searched the site and didn't find this exact question, but relevant paleohacks threads are here and here.
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I have no scientific reasoning, but my own personal experience? My nuts/nut-butters/seeds start to taste 'sour' and sort of stale if I leave them on the counter. Storing them in the fridge (in an air-tight container so they don't get that rank refrigerator taste) helps them taste fresher, longer. :)
The California almond farmer I buy nuts from says to do exactly this. I think he knows his product.