Guest guest Posted July 20, 2005 Report Share Posted July 20, 2005 www.colusanet.com/wigginfarms/nutrition.html www.nutritioninfoods.com/nutrition.info/nuts-seeds/sesamd-seeds/dried www.weightlossforgood.co.uk/nutrition/sesame-seeds.htm We just had this discussion on another list and the conclusion we came to was that they were factoring in the whole almond when we know we are removing the pulp. Above are some websites they used to determine the breakdown. I don't remember which one was more correct. I can do more searching if you'd like. Good luck - it's all about progress - Shari ________ Okay, now, here is some information as to how companies report nutritional information. Almost universally, they use what's in the USDA nutrient database, at least as a starting point. When the USDA calculates and reports calorie data, they distinguish between soluble fiber and insoluble fiber. The remove the calorie content of the insoluble fiber -- they don't report that in the nutrient information, though obviously it is available data. So the factor you mention above is already taken into account. Elchanan Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 2005 Report Share Posted July 20, 2005 I apologize for asking such a seemingly stupid question. I had looked up almond milk (in Nutridiary, Fitday, and even on the Blood Type Diet site (where their almonds are ground and blanched and then soaked in hot water), etc.) so I wasn't being lazy and wanting someone else to look it up for me. It wasn't clear to me whether the total amount of fat is extruded from the pulp or some remains. Based on this, I asked the question. Sorry for taking your time. Annette rawfood , " INFO @ Vibrant Life " <VLinfo@e...> wrote: > 1. To encourage people to seek answers on their own. Many of the questions > asked in these boards are as easily answered by the asker as by the eventual > answerer. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 22, 2005 Report Share Posted July 22, 2005 I apologize for asking such a seemingly stupid question. I had looked up almond milk (in Nutridiary, Fitday, and even on the Blood Type Diet site (where their almonds are ground and blanched and then soaked in hot water), etc.) so I wasn't being lazy and wanting someone else to look it up for me. It wasn't clear to me whether the total amount of fat is extruded from the pulp or some remains. Based on this, I asked the question. Sorry for taking your time. Annette ________ Sorry for the miscommunication. It's not that I think anything or anyone is stupid or lazy. But often I find that people are afraid, as if they believe they can't find answers, or won't be able to understand what they find. The only way I know through all that is the experience of trying again and again. I just really want people to know and believe that they can. In this particular case, some " leave-behind " does occur, but for many nutrients, not just one or a few. Further, the " leave-behind " varies depending upon the quality of the input (nuts), the type of processing equipment and its age, maintenance, etc. So many factors influence the outcome. The " Nutrition Facts " published by the commercial almond milk vendors are actually the closest easily available resource for helping us to distinguish between the nuts and the nut milk. Hope this is helpful, Elchanan Quote Link to comment Share on other sites More sharing options...
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