I guess im wrong. I just heard the whites were safer than the yolks.
If you want to include 'raw' eggs into your diet, atleast switch to pasteurized eggs. I'm less concerned about the salmonella risk than I am about the bioavailability.
Egg whites are 100% bioavailable for up to 4 to 5 hours.
Good Stuff:
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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, an enzyme 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.
100% pure liquid egg whites from Egg Whites International, are cooked, and yet kept in a liquid state. They are heat pasteurized and salmonella tested. The pasteurization process heats the egg white to 134 degrees for 31/2 minutes. This proper temperature kills the salmonella and neutralizes the Avidin without damaging the protein, to allow the egg white to be digested safely by the human body.
When you cook an egg white to the point of scrambled eggs, 150 degrees or more, 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 and most versatile form of protein, known to man, In The Entire World!
