The difference between, LIQUID and RAW egg whites?
The human body cannot digest a raw egg white, because of the Avidin found in a raw egg white; your body struggles to digest a raw egg white. Not to mention the threat of Salmonella. You need to cook the egg white to neutralize the Avidin and allow your body to digest the protein. Also Avidin is known to cause a Biotin deficiency. 100% pure liquid easy egg whites from EGGNATION are pasteurised and tested for salmonella. The pasteurisation process heats the egg white to 57.5C degrees for 3 minutes. This heat kills the salmonella and neutralizes the Avidin to allow it to be digested and absorbed by the body. When egg whites are cooked e.g. scrambled, you are denaturing the protein and affecting the true value of the protein. Making liquid egg white the purest form of protein, known to man.
