Oxygen Reduces the Shelf-Life of Stored Foods

Oxidation can significantly reduce the shelf-life of your stored foods. Oxygen can be removed from dry goods using an oxygen absorber or vacuum sealing. Some products, like olive oil, are best left in their original packaging for storage. Sugar and salt are unaffected by oxygen and should not be stored in a reduced oxygen environment as it will turn them hard.

***PackFreshUSA for all sizes of oxygen absorbers https://bit.ly/3DrFwtl and use the promo code PROVIDENT to receive 10% off your order.
***Check out the moisture content of many foods on this site https://fdc.nal.usda.gov/fdc-app.html#/

Food Scientist Expounds on Long-Term Popcorn Storage Safety
https://youtu.be/Zx28SV1iq6E

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