storing dry foods

by Diane Lofshult

Food for Thought:

The latest federal nutrition guidelines encourage Americans to increase their consumption of healthy nuts, whole grains and beans. Now that we’re stocking up on these kinds of nutrient-dense foods, how should they be stored so they stay fresh and bug free in the pantry?

Experts from Consumer Reports on Health say that nuts are especially prone to spoilage because they are high in fat, which turns rancid when exposed to air, heat or light. Moreover, nuts, grains and beans are all vulnerable to mold and insect infestations.

To avoid this, store nuts, grains and beans in airtight, opaque containers and keep them in a cool place, such as the refrigerator or your basement. Storing shelled nuts in this fashion can give them a shelf life of up to a month (unshelled nuts can last up to 4 months). Dry beans will keep for as long as a year if stored properly, and grains almost indefinitely.

If any food appears rancid or moldy, discard immediately. Some molds can cause allergic reactions and respiratory problems.