<<Disclaimer: Verify this information before applying it to your situation.>> I have had two people contact me recently about the grain Farro or Faro on the basis of a New York Times article on the grain that stated that, "Farro is not wheat, but a plant and grain all its own." I thought that farro was wheat and a check with an Italian colleague resulted in the information that Farro is in fact wheat. It is traditionally Triticum dicoccum, but spelt is often being sold as Farro these days. In either case, Farro would not be suitable for people who have celiac disease. Also, I heard a presentation at a recent meeting in which the speaker reported that quinoa and amaranth were both high in oxalates, almost as high in oxalates as spinach. The speaker also indicated that this might cause gastrointestinal problems in very young children. I don't know what research this is based on, it was new to me, and I tried to find the speaker later in the meeting to ask him about the source of this information, but I was not successful in finding him. Accordingly, I pass on the information with no further comment. Although I suspect his analyses are correct, I don't know if his information about foods high in oxalate possibly causing gastrointestinal problems for young children is correct. Don Kasarda Albany, CA