SC - Tahini/Sesame Butter
Michelle "TJ" Brunzie
mbrunzie at dba-sw.com
Tue Jul 6 05:11:10 PDT 1999
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
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"If you could do anything in the world...would you?"
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