yeah me too. the more i think about the more i realise i was just guessing. but i'd still like to understand this.
i understand about spoilage due to bacteria. but assuming food is clean from foreign microorganism, like canned food is, is it then still "oxidizing" unless it's dried ?
and yes i'm with you that spoilage is not the same as oxidation . however neither is spoilage the same as going rancid. rancid is in fact the same as oxidation when applied to fats. a quick google just told me that oxygen is 8 times more soluable in fat than in water... getting closer.
btw i was just f'ing around w/ that charlie sheen stuff.