Seemingly silly question...

[Dominic220]

...I know, I know, no silly questions, only unknowledgeable people.

So, I was poking around the internet, and a friend of mine sent me a link (of course, i can't find the damn thing now)... 8oz of egg whites, (unknown amount) add "vanilla protein", shake, drink. *Apparently* tastes like cake batter... >.>

1) I'm aware of the raw-food school of thought that if you cook it, it becomes less nutritional to you, but what kind of health risk am I putting myself at if I do that?

2) Aside from keeping it cool, and mixing what I want, when I want it... any other forseeable issues?

Hurrah for responses!
-Dave

[pliny_2001]

Salmonella. Packaged egg whites and some whole eggs are pasteurized, so there it isn't a risk with those two options. Salmonella mostly attacks those with a weakened immune system, so if you're healthy, you can just go for it and hope that salmonella fears are overstated (as I've said before, I think every weightlifter has tried raw eggs before at least once in their life, to seemingly no ill effects).

[mooshue]

worked for rocky and hulk hogan!!!!!
just say your prayers and take your vitimins before you do it

[PurfectTom]

If in UK, ensue "lion stamp" marked eggs - which at least indicate the hens have been vaccinated against salmonella - its not absolute assurance but it goes a long way (see Lion Quality eggs - the mark of standards and safety on egg shells and egg boxes