I’ll read how a cooking oil will become rancid, or the oil in nuts, or the oil in whole-wheat flour. But I never notice. I never find that something has now become disgusting in that way.
(Although I’m not crazy about nuts to begin with, and I’ve never had a fresh one from a tree or anything, so it’s possible I’m reacting to something there.)
How much do you notice rancidity? Do the people around you detect it similarly?
Some discussions online mention rancidity in connection with supertasting, but I strongly suspect I am a supertaster because I have to go very light on most bitter ingredients, cut back on sugar in a recipe so it doesn’t just taste like sugar, find too much fat to be gross, and so on. [Reading about supertasting is such a blend of sadness and vindication. You mean grapefruits are genuinely supposed to taste good? And an avocado all by itself? And raw pineapple? Honestly?]
I don’t buy a lot of olive oil now because my family isn’t into salads, which is pretty much the only thing I’d use the tasty cold press kind for. For refined oil to cook with, it makes no difference–the taste is very mild and I don’t think it matters health wise.