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Have you ever encountered the concern of chia seeds going rancid? Given the popularity of chia seeds as a healthy snack or dietary addition, understanding their shelf life and proper storage is crucial. Could you elaborate on the factors that contribute to chia seeds turning rancid? Does temperature, humidity, or exposure to light play a significant role? Furthermore, how can we detect if chia seeds have gone bad, and are there any visible signs or changes in taste that indicate spoilage? Additionally, are there any recommended storage methods to prolong the freshness of chia seeds? Your insights would be invaluable in guiding consumers to enjoy chia seeds safely and optimally.