7 foods we think are eternal but actually age badly!

1. Olive oil

Extra virgin olive oil is a treasure of the Mediterranean diet, known for its antioxidant and cardioprotective benefits. However, it is not eternal: as early as about 12 to 18 months after bottling, the oil begins to oxidize, gradually losing its fruity aroma, vibrant color and valuable nutritional qualities. A rancid extra virgin olive oil not only compromises the flavor of dishes, but can also promote the formation of health-damaging free radicals.

2. Flour

Flour, especially whole wheat flour, is also vulnerable to time. The natural oils in the wheat germ begin to go rancid as early as 3-6 months if stored at room temperature. This process compromises not only the flavor but also the nutritional value of the flour itself. Old flour can develop unpleasant odors and reduce the quality of preparations, making bread, cakes and pasta less fluffy and flavorful. To prolong its shelf life, it should be stored in an airtight container, preferably in the refrigerator or freezer.

3. Brown rice

Unlike white rice, brown rice contains more of the natural oils in the germ, which deteriorate quickly exposing it to rancidity. This makes brown rice much more perishable: its maximum shelf life is about 6 months if stored at room temperature, in a cool, dry place. To prolong its freshness and preserve its nutritional values, it should be stored in a refrigerator or freezer. Consuming expired brown rice not only compromises flavor, but can also cause digestive discomfort.

4. Powdered spices

We think that spices are eternal, but actually after only 1-2 years they lose much of their aromatic power and beneficial properties. Cumin, paprika, turmeric and many other spices begin to degrade rapidly, especially if stored poorly. Exposure to light, heat and moisture accelerates the oxidation process, making spices increasingly bland and less nutritionally effective. To keep aroma and quality intact, it is essential to store spices in airtight containers, away from sources of heat and direct light.

5. Dried fruits

Walnuts, almonds and hazelnuts seem immortal, but they are actually very sensitive to time. The unsaturated fatty acids in them oxidize easily, especially when stored in hot or humid environments. After about 6-12 months, these dried fruits tend to become rancid, altering the flavor and developing a bitter aftertaste. Consuming rancid dried fruits not only ruins the taste experience, but can also increase the risk of digestive irritation and introduce potentially harmful substances to the body.

6. Chocolate

Even chocolate, while containing natural preservatives such as cocoa fats, is not immune to time. With the passage of months, especially when stored in humid environments or subject to temperature changes, it can develop what is known as "bloom"(white bloom), a phenomenon visible as a whitish patina on the surface. This happens due to the migration of sugars or fats, which alters the texture and flavor of the product. After about a year, the chocolate loses much of its fragrance, takes on a stale taste, and the overall quality drops significantly.

7. Tomato preserves

The canned goods seem resistant, but once opened they must be consumed within a few days to avoid bacterial growth, such as that of the dangerous Clostridium botulinum. Even unopened preserves are not eternal: past 12 to 18 months, they can undergo enzymatic degradation, oxidation and gas formation, altering taste, color and product safety. Always remember to check the integrity of the cap and the possible presence of bulges, signs that indicate possible spoilage.

Sources:

European Food Safety Authority - EFSA

McCormick Science Institute

National Center for Home Food Preservation