Talk:Teff

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I dunno where to put this, but dunno either where to discuss edits. Please tell me where to contact editors or how to this more properly.

My question is the following: Dittaeva, why did you remove the gluten-free indication in the summary (the beginning) ? I think it is one of the main properties of teff and should be told in the beginning, don't you ? Even if it is repeated below in 'Nutrition'.

I'd rather ask you before beginning a game of putting and removing...

two questions how can injera be so elastic when teff is gluten-free? how could cultivation of an ancient crop be patented? Aaronbrick 19:14, 29 December 2005 (UTC)

Regarding the latter question, I remember news reports during the 1990s that a Texan company was going to patent rice (basmati rice, as I recall). -- Gyrofrog (talk) 00:43, 30 December 2005 (UTC)

[edit] sourness Q

I don't believe I have ever eaten teff outside of injera, which is sour due to fermentation of a yeast culture. Is teff sour by itself? -Mork the delayer 17:07, 13 November 2007 (UTC) Merhawie 18:13, 13 November 2007 (UTC):No. --