i am still afraid of salmonella thank you....
raw eggs = bad idea
What’s the difference between LIQUID and RAW egg whites? The human body cannot completely and safely digest a raw egg white. So, if you like to do the “Rocky Routine” with a raw egg or raw egg white in your drink, you are wasting your time, not to mention the threat of Salmonella. Avidin, which is found in raw egg whites, blocks the uptake of Vitamin B6 (Biotin) causing a vitamin deficiency. You must cook the egg white to neutralize the Avidin and allow your body to safely digest the protein and utilize all its Amino acids.
Our 100% pure liquid egg whites from Egg Whites International are heat
pasteurized and
salmonella tested. The pasteurization process heats the egg white to 134 degrees for 3 ½ minutes. This heat kills the salmonella and neutralizes the Avidin to allow the egg whites to be digested safely by the human body. When you cook an egg white to the point of scrambled eggs, you are overcooking the protein and denaturing the true value of the protein. Therefore, 100% Pure Liquid Egg Whites are liquid but not raw, making them the purest form of protein, known to man, In The Entire World! They will stay good in your refrigerator for 90 to 120 days. Can be frozen indefinitely.
This was copy/pasted from the Eggwhitesint.com faq page, for the concern of salmonella.
