The following was stated: "Glyphosate breakdown via heat produces mostly aminomethylphosphonic acid, carbon monoxide/dioxide, amino acids, and water/vapor...similar to microbe breakdown, but a lot faster. ." H.Kuska comment. I am aware of the microbe breakdown products, but I am not aware of any references that state that the thermal breakdown is similar. The melting point of glyphosate is nearly 230 degrees C. That would be nearly 446 degrees F. This is the main thermal paper that I have been able to find so far. Unfortunately it does not identify the glyphosate decomposition products. Howver, it appears to me that very little glyphosate would actually decompose in normal hosehold use. The first observed decomposition product is: "By analyzing the infrared spectrum of the sample which is processed by rising temperature to 260 C at the heating rate of 6 C min-1, the most possible group loss in this stage may be methylene. Moreover, the mass loss in the first stage by TGA is in accordance with the mass loss of a group of methylene in the molecular of glyphosate." Then. "With the temperature increased, the second stage appeared the exothermic peak after a smaller main endothermic peak, and the lost mass had continued, which indicated that this stage might occur burning phase, thus exothermic phenomenon occurred. By analyzing the infrared spectrum of the sample which is processed by rising temperature to 360 C at the heating rate of 6 Cmin-1, the most possible group loss in this stage may be the group of carbonyl. Moreover, the mass loss in the second stage by TGA is in accordance with the mass loss of a carbonyl in the molecular of glyphosate." Now Canola Oil has a smoke point of around 238 degrees C, so I doubt that the glyphosate is breaking down very much in normal Canola Oil use. http://www.culinary-yours.com/frying_oil.html Of course, if you can document your answer, I am willing to look at the reference. Here is a link that might be useful: link to thermal study

We may be way over cautious but I'd rather err on the side of caution especially with children. Your local County Extension Service can give you FDA guidelines for food safety. Travel became an issue for me. Years ago while in Madrid I was violently sick to my stomach the first few nights after dinner. Our host practiced, as many Europeans, not refrigerating items which are commonly refrigerated here in the U.S. For the remainder of the trip I ate only saltine crackers and gingerale, I was already drinking bottled water only as was DD. My dear friend made a lovely fritata (eggs, potatoes, onions, etc.) which she served hot upon our arrival. It then sat on the counter unrefrigerated for the next few days while they snacked on it. When we returned home I visited my MD. He told me that I became ill due to bacteria introduced that my body was not equipped to handle. I am not at all immune compromised Our hosts have always lived this way so their bodies treat that bacteria differently. I found the refrigeration issue to be the same in France, Germany, Norway, Sweeden, Iceland. They just don't refrigerate commonly refrigerated food items as we do here in the States. Have been to many underdeveloped countries and DH has never had a problem? He is of the "when in Rome" mindset. I've seen him drink from the tap in places that just scream "you're gonna have an issue". He must have some superhuman immune system. Me, I drink only bottled water/drinks and always travel with a stash of pre-packaged foods items, as I want to be able to enjoy the entire trip wherever the destination. Over the years, I've discovered that four star doesn't mean the same thing once you leave the States. In fact, four star in some odd out of the way places means 1/2 a star by U.S. standards. As for meds, I was under the impression (with the exception of vitamins) that at most they can lose their effectiveness, not make you sick. Thanks for linking the article terriks.

Yes. I often buy ahead when the price is right, so by the time I'm ready to use it it could be past the date. I shop at Sharp Shopper quite often and I hardly ever look at the dates any more because I've found that many of their products are dated far enough ahead that it isn't any different than the other stores. But the prices are. Sue

I eat a breakfast-type breakfast every morning, and have all my life. Other than cold leftover pizza in college, that is. For the majority of my life though, there is no way I could or would eat leftovers from the night before, etc. My DH is a family practice doc and he’s very into healthful eating. I agree, having been in the healthcare field myself for many years, but I absolutely refuse to eat food that’s “good for me” but tastes boring or ugh! Thank goodness we both love to cook and experiment with recipes, as I can honestly say that we eat delicious breakfasts every day of the week.