Dear Mark: Egg Replacements, Bruxism, Fermenting Frozen Veggies, and Ferments While Breastfeeding
For today’s edition of Dear Mark , I’m answering four questions. First, I give a few options for recreating, or at least approximating the emulsification power of the mighty egg yolk for a reader who’s allergic (and give a quick preview of an upcoming Primal Kitchen product). Next, I explain why people with sleep apnea often grind their teeth, and mention an nutritional factor that might also cause grinding. Third, can you ferment frozen vegetables? Should you ferment frozen vegetables? And fourth, is fermented food safe while breastfeeding? Let’s go: I just took the plunge at New Year’s after following your blog for a while now. My question is that I’m allergic to eggs. I work around that for breakfast, but I’m wondering what to do about actual recipe substitutes when eggs are called for. What’s a good Primal option? The most important part of the egg is the yolk, and the most important culinary application of the yolk is emulsification. Egg yolks contain lecithin, an am