@Liska has been the one reporting this. A couple notes:
1) Liska is absolutely obsessive about chemistry and testing. More than any other source here. Liska spends a lot of their own money trying really interesting experiments and publishes the results for all of us to learn from. I'm generally curious about Lisa's perspective on stuff like this.
2) A lot of raws are in the >99% purity range. Some are like 99.86% pure. It's very difficult to imagine that the 0.1% impurity is a beneficial ingredient which extends the life of the raw. Anything is possible, but this doesn't pass the smell test.
3) What Liska is saying needs more info to make any sense. Right now there's no proposed mechanism for what ingredients they're talking about, why this would be the case, or any data to support the conclusion.
4) At the very minimum, Liska would need to provide any of their internal data which shows that there even exists a difference in shelf life between old vs new raws...even if they can't say how much of a difference, or what's causing the difference.
I know Liska is looking into this, gathering data, and running experiments. But until they release some kind of report on that, there's nothing to believe, no useful information to adjust our own actions, and it's indistinguishable from the ramblings of a mad-man. I have a lot of faith in Liska that they aren't just a crazy person, personally. But there's no evidence on this issue at this time that I've seen.
Until then, just throw all the raws in a locked freezer with a shit ton of silica gel packets and they should last 5 years. Might lose 5-10% absolute worst case but still good enough for an emergency.