II. Nutrition

If we move on to fats, then we have to say: fats do not go bad, but they do go rancid – you all know this if you have ever left fats out somewhere – even butter goes rancid. So fats have the peculiarity of going rancid. Now, if you have left butter standing, you won't be able to tell whether it's rancid or good, fresh butter — unless you're trained to look at it. But when you put the butter on your tongue and taste it, you know immediately that the butter is rancid. So it has something to do with consciousness, with sensation. Rotting has something to do with smelling, with the external, you can smell it. Of course, it is different with rotten eggs than with the scent of roses, but at least you smell it. But not the process of going rancid. Rancidity is something that is described in terms of something more internal, of tasting.