Fri. Jan 28th, 2022

Are you someone who heads to the grocery store every time you want to eat pasta or rice, or do you stay forever stocked up on your favorite grains? If you resonate with the latter, we have some news that you may be shocked to hear: Grains do go bad—but how quickly it happens is up to you.

“Grains have a longer shelf life than most foods which makes it one of the best foods to stock up on at home,” says NYC-based dietitian Jennifer Maeng of Chelsea Nutrition in Manhattan, noting that they provide an array of health benefits.

“Whole grains as compared to refined grains, contain all parts: bran, endosperm, and the germ. When all these parts of the grain remain intact it contains an abundance of nutrients such as B-vitamins, minerals, fiber, iron, copper, zinc, magnesium, antioxidants, phytochemicals, healthy fats, vitamin E, carbohydrates, and protein.”

Of those nutrients, she says that the fiber is most notable. “The fiber found in whole grains slows the breakdown of starch into glucose, therefore preventing a high spike in blood sugar,” says Maeng. “Constantly spiking blood sugar can negatively impact your energy level, weight, and overall health.”

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Now that you know the benefits of keeping grains stocked in your kitchen, it’s time to know the downsides, too. Namely, grains do, in fact, spoil, and thanks to their typical storage, they can be a breeding ground for bacteria. Keep reading to learn more.

Do grains go bad?

The reason grains go bad, according to Maeng, is because they’re often improperly stored. With that in mind she says that grains should be stored in airtight containers (like OXO’s Good Grips POP Storage Containers), in a cool, dry environment.

“Whole grains can typically be stored for up to six months (dry),” she says, noting that if they’re kept in the freezer, they can last up to a year. “For cooked whole grains, they can be stored for four days in the fridge and six months in the freezer.”

Of all the grains that exist, Maeng says that pasta, barley, …….


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