Some of your stored food products may be less healthy than you think!  The following guide has been published on numerous websites.  I thought that the information is of interest to many of us - so I'm passing it along.

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1 Olive oil: 6 months
Olive oil is rich in polyphenol antioxidants, which have been shown to help ward off cancer and heart disease, among other things. But a 2009 study in the Journal of Food Science found that these compounds can deteriorate after six months.

2 Whole-wheat flour: 3 months to 1 year
Whole-wheat flour is loaded with heart-smart unsaturated fats. But these fats go bad rapidly when exposed to heat and oxygen—in fact, whole-wheat flour spoils four times faster than white. Replace yours after three months, or store it in a sealed container in the fridge for six months or in the freezer for up to a year.

3 Nuts and nut oils: 3 to 6 months
Like whole-wheat flour, walnuts and pecans are top sources of healthful fats that turn rancid quickly. In a 2009 study published in the International Journal of Food Sciences & Nutrition, British researchers discovered that one brand of walnut oil had an actual shelf life 20 times shorter than the “best before” date printed on the label.

4 Ground spices: 6 months
Grinding increases spices’ exposure to oxygen, which breaks down healthful antioxidants and causes the flavor to fade. If tossing the expensive jars makes you cringe, consider buying whole spices and preparing them as needed in a coffee grinder—doing so can extend their shelf life up to two years.

5 Green tea: 6 months
Cancer-fighting antioxidants called catechins are one of the most beneficial compounds found in green tea. But a 2009 U.S. Department of Agriculture study found that green tea’s catechins lose 32% of their potency after just six months. To get the biggest antioxidant punch from your cup, use fresh, loose leaves, and store them in an airtight tin to block out light and moisture.