SC - Turkish Breakfast - Suggestions Anyone?

[Alderton, Philippa]

Tuesday, July 06, 1999 7:42 AM, CorwynWdwd at aol.com wrote
> In a message dated 7/6/1999 12:15:51 AM Eastern Daylight Time, 
> mermayde at juno.com writes:
> 
> > Tahini is made by grinding hulled sesame seeds to form a paste.  
> >  	Sesame butter is made by grinding unhulled (the hull is 
> still on them)
> >  sesame seeds to form a paste.  The result is higher in calcium than
> >  tahini.  
> >  
> >  	Betcha didn't know that, huh?
> 
> Can somebody explain to a poor muddled Gentle how taking 
> something away (the 
> hulls) can result in more of something (calcium) ? Is this just 
> an illusion 
> brought on by percentages, or is it REALLY mysterious, like how a 
> heat pump can work?

Perhaps it's not precisely *more* calcium, but that something about
the hull keeps the body from absorbing as much calcium from the tahini?

Violente de San Sebastiano de la Frontera
- -----------------------------------------
"If you could do anything in the world...would you?"

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