Dear Sir,
I love your blog and read it every day. I have a background in chemistry. I believe that the fat content, per unit weight, of rolled oats is essentially the same as cut oats. What is different is the density. I agree with the point that the cut oats store more densely.
More importantly, the access of oxygen to the oil/fat is faster in the (thinner) rolled grains relative to cut, and faster in cut oats relative to whole oats. I would bet that the rolled oats will go rancid faster in a warm climate.
Other than that, I think that your analysis is spot on. It would be interesting to store whole oats and have a small bench top cutter or roller, not unlike the flour mills that we all have. I am under the impression that whole grains will store for a long time, even in the presence of air. At least I hope so, because I have diligently accumulated grain for the past three years. I packed them in poly buckets, and purged them with CO2. The plastic is too permeable to retain the CO2 exclude oxygen for more than a few months at a time. I have recently acquired some oxygen barrier bags and oxygen absorber packs to protect the contents better.
I bought some grain in 5 gallon tin cans, not well sealed, in the early 1980s. I stored them in the warm, humid conditions on the east coast for 20+ years. After 10 years, I tried grinding some of the red wheat and my Mom made bread with the whole wheat flour. The taste was slightly off, but not so that it was inedible. After 20+ years, I tried boiling some to make a pilaf (boiled red wheat pilaf is one of my favorites). Again, the flavor was off, but not much different than after 10 years. I think that whole oats would store as well as the red wheat. My folks wouldn’t permit us
to throw out the wheat and are slowly eating it. The one can of other grain (I think that it was rye) that I bought with the lot was infested with weevils.
Rancidity of oils is a free radical oxidation process. Generally speaking, free radicals are toxic. I think that it is safe to say that rancid oils are too, at least to some extent. Our bodies are adapted to manage small level of free radicals, since they are present all of the time. In fact, one of the main benefits of exercise, and to the extent that it is beneficial, alcohol
consumption, is that they both create toxic free radicals in the body. The body response to oxidative stress is to express enzymes that counter the damage so effectively that the net
result is beneficial (at least in moderation). The effect of calorie-restricted diets is similar.
I once ate some rancid wheat germ, being too young and foolish to realize that it was spoiled. It gave me the worst headache, by far, that I have ever had. Caution with rancid fats is strongly
advised. Sincerely, – John Galt