David:

According to Rebecca Wood in "The New Whole Foods Encyclopedia,"
(publ.
1999) "Sesame seeds are a remarkable source of calcium, but this
calcium,
which is bonded with oxalic acid, is not bioavailable. Soaking the
seeds
overnight and then toasting them reduces their oxalic acid content.
While
hulling the seeds actually eliminates the oxalic acid, it also
eliminates
most of the calcium. Moreover, hulled sesame seeds lose their fiber
and
calcium oxalate, and much of their postassium, iron, and vit. A and
B6,
folacin, and thiamine. If the hulls are removed with caustic alkali
rather
than mechanically, the nutrient loss is even greater. There is some
concern
that consuming whole sesame will adversely affect calcium reserves,
Current
scientific thought - and years of gastronomic experience - indicate
that
whole sesame enjoyed in moderation will not interfere with calcium
absorption in healthy individuals." She concludes that "the whole seed
is
the healthful choice."

Hope this helps answer your question.

Erika

-----Original Message-----
From: Raw Food Diet Support List
[mailto:[log in to unmask]]On Behalf Of David Ross
Sent: Tue, May 30, 2000 8:36
To: [log in to unmask]
Subject: Sesame Seeds

Does anyone know the story on sesame seeds? I have read that most of
the
calcium is in the hull so they are best (ground and) eaten with hull.
On the
other hand, I also recall reading (though I can't remember where now)
that
the hull contains significant levels of some toxic substances. Is
anybody
clearer about this than I am?

David