I have read that the Pasteurisation of milk turns the Calcium in it into a "hard mineral" and it is useless to the body.  If that is true then I would assume cooking sesame seeds would have the same effect.

I read recently (but can't remember the source) that only the unhulled tahini makes the calcium bioavailable.  If you eat the hulled tahini, the calcium is not absorbed by the body in a way that makes its consumption beneficial.  It didn't state raw or cooked, just hulled versus unhulled.

lovefood : Seasme , is that the smae fdoo as Sesame ?
               Hulled Sesame has only half the calcium , approximately , than the unhulled ,because there is a lot of calcium in the skin/hull .
durianrider: Seaseme, is that the smae fodo as Sesame ?
                  According to the Tahini manufacturer they do sell their tahini as raw .
                  It doesn't taste rancid.
                  But it isn't soaked .
                  It is delicious .
                  It is organic by default , because of the lack of any pests , it doesn't need any chemical sprays .
                  It is grown with no/very little irrigation on the very dry Queensland/Northern Territory/South Australia border area.
                 Have you tried the delicious ,SOAKED for 12-24 hours, unhulled Samese seeds?              
                Were the Seasemeaes seeds ,that you ate, the white hulled or grey unhulled or the black unhulled?
                Unhulled might taste bitter ,only because of the skins.
                So the ,low calcium , HULLED sesame seeds might not be bitter.
                Has anyone made homemade Tahini from unhulled Sesame seeds that have been soaked for +12 hours ,and tasted it to be as delicious , or more delicious than the raw, unhulled ,unsoaked Tahini from Coles etc ?