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wrote:
> I have a book on nutrition that says you should freeze flour for 2
> weeks, then keep it in the refrigerater in a tightly sealed jar to
> prevent it from going rancid. Is that true? I kept my corn meal and all
> purpose bleached flour in the their paper bags in the kitchen cabinet
> for a few months more or less and there didn't seem to be anything
> wrong with them.

I read that one needs only to put flour into the freezer for one or two
days to destroy the bug eggs. It seems like 2 weeks is longer than
needed.