Guest guest Posted March 3, 2004 Report Share Posted March 3, 2004 Here are some questions regarding Vitamin E that I haven't seen answered before. Does vitamin E lose its capacity to inhibit rancidity with time? Does Vitamin E became stale or lose its value? I have an older bottle of Vitamin E and question its value. When should it be discarded as no longer effective? Is there a way to test it for effectiveness? Is there a recommended ratio for adding the vitamin E to other oils to prevent rancidity? Does anyone have experience using rosemary extract to prevent rancidity? Is it a good alternative to Vitamin E? Any benefits or drawbacks? Thanks for responding. Gail Quote Link to comment Share on other sites More sharing options...
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