Hello Bett, and thank you so much for your thoughtful questions!

First, regarding sesame, the guidance to use heated products to reduce oxalates and raw products to minimize acrylamides can sound contradictory, but it reflects the fact that these compounds behave differently with heat. Oxalates, which may contribute to kidney stones in sensitive individuals, are reduced with heat and moisture. On the other hand, acrylamides tend to form with high-temperature cooking, especially in dry conditions. So it’s really a matter of what concern you prioritize—light roasting or soaking might strike a good balance by lowering oxalates without forming many acrylamides.

On your second point about HDL, you’re absolutely right. While sesame may help maintain HDL levels, current research suggests that simply having higher HDL isn’t necessarily protective. Experts like Dr. Ostfeld are highlighting that HDL’s function and overall inflammation are more important than its number alone, so the benefits of sesame should be viewed in the larger context of overall heart health.

Lastly, we appreciate your note on the turmeric tahini recipe. Using garlic powder is often suggested for convenience and consistency, but from a whole food, plant-based perspective, fresh garlic is indeed preferred. It allows for the development of allicin when chopped and left to rest briefly before cooking, which is a valuable health-promoting compound.

I hope these tips offer some support, and please feel free to reach out if you have any more questions. We’re grateful to have you as part of our community!–Ina, Food Revolution Network Team

I’d be interested on your comments on the contrast between your advice to use heated sesame products to minimize oxalates, and your contradictory advice to use raw sesame products to minimize acrylamides.

Also, you mention that sesame maintains HDL levels. Which may not be so good. Robert Ostfeld, my vegan cardiologist, says that HDL cholesterol is no longer viewed as all that good, and can even be harmful. It’s not hard to find articles discussing this.

Lastly, the tumeric tahini recipe calls for garlic powder instead of actual garlic. I’m a bit surprised by this – wouldn’t the WFPB approach be to dice up some garlic first, allow it to sit while prepping the rest of the recipe to develop the allicin?

Thank you Annie for sharing! That sounds delicious.
~ Melissa, Food Revolution Network Impact Team

Hello, Mary– You’ve been on the sesame train for a while now! Hummus is always a great snack or sandwich spread, and I do love tahini in dressings as well. Thank you for sharing this! –Ina, Food Revolution Network Impact Team