 especially if you're keeping shortening at room temperature and not refrigeration. And then I would look at any vegetable oils. At least in my household, we refrigerate all our oils and all our shortening. And refrigeration is probably one of the best ways to slow down the rancidity. After that, there's not any obvious candidates. Sometimes you'll find things like crackers that have been around for a long time could potentially be rancid. Then the other thing would be nuts. Again, if they're not refrigerated, nuts are very susceptible to rancidity.