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