Oats: Long-Lasting Goodness

It’s been a decade since oatmeal became America’s hottest whole grain, and new studies show that its cholesterol-lowering ability is even greater than originally thought.

“Oats’ soluble fiber is what makes them gummy and able to draw unwanted cholesterol from the body,” says James W. Anderson, MD, a professor of medicine and clinical nutrition at the University of Kentucky. “There are many tasty whole grain oat products available, and I highly recommend them for reducing cholesterol.”

Not only does the consumption of oats decrease low-density lipoprotein cholesterol (the "bad" kind) without any adverse effects on high-density lipoprotein cholesterol (the "good" kind), studies indicate that it actually changes the composition of cholesterol particles, making them less likely to harden the arteries. It also helps with weight loss and reduces the risk of high blood pressure and type 2 diabetes.

Remarkably, if you bought your last package of oats in the late 1990s and haven’t pitched it, it may still be good. Oscar A. Pike, PhD, a food scientist at Brigham Young University in Utah, says that low-moisture foods can last years after their expiration dates, which explains why the lab’s 28-year-old oats passed a taste test. When it comes to average pantry foods, “Consumers can certainly taste (or at least smell) their own stored foods to determine whether they’re still desirable,” says Pike. “The ‘best if used by date’ is just that: best if used by that date. It doesn’t mean the food is inedible after that date, just less desirable.”

How Long Can You Keep Foods?

The shelf life of various foods depends on many factors, including the amount of water in the food and its exposure to air and light. Beyond proper packaging, another storage condition that’s extremely important is temperature, which is why we don’t stash food in the attic or garage, where even dried foods packaged for long-term storage become quickly inedible. But how long can you keep foods?

Canned Goods: Can you keep ‘em till the end of never?

“No,” says Pike. “Regular canned foods have too much water to store for long periods.” He suggests writing the date on the cans so you know when they were purchased and to pay attention to the best-by date.

Spices: Is my ancient chervil still safe?

“Spices lose their potency during storage. They’re probably OK, but the older they are, the less flavor they impart. In addition, spices are usually not packaged for long-term storage,” says Pike. The McCormick spice Web site says that the shelf life of properly stored spices and herbs is approximately three to four years for whole spices and seeds, two to three years for ground spices, one to three years for leafy herbs, and one to two years for seasoning blends.

What about other “dried” foods?

Pike explains that dried foods packaged for long-term storage (eg, those involving methods of removing oxygen such as nitrogen flushing or oxygen absorbers, opaque containers that eliminate exposure to light, waterproofing) vary widely in how long they should be stored. Dried eggs store for only a few years, whereas wheat kernels store well for decades. Dried milk does well, and sugar and salt can be stored indefinitely.