Quote Originally Posted by Pac Man View Post
Because raw egg whites have a lower bioavailability then cooked.
However, egg beaters and store bought egg whites are pasteurized which helps the protein bind and become readily bio available..
or it could be the whole salmonela thing.

FYI you can pasteurize your own egg whites at home as well, it takes a big of work and isn't really cost effective unless you have a couple egg laying chickens hanging around
Remember, I'm not talking about using raw egg whites, I would never eat em' for all the reasons you mentioned. Egg whites in the carton have been pasteurized. I've researched quite a bit and as far as I can tell, the pasteurization process heats the egg whites up enough to kill the Avidin which is what binds up some of the protein making it less available in raw eggs.

Quote Originally Posted by jimmyinkedup View Post
This shake is great. I like the consistency as opposed to my powdered shake. Great change of pace. Thanks G.
Glad you liked it Jimmy! Did you use the sugar free chocolate syrup, or something else? I have a few squirts left, then i'll start playing with cacao powder.