Raw Egg Risk

Nutrition Q&A [Moderated]
1

I’m considering adding pasteurized egg whites to my smoothies as an easy way to increase my protein intake. What’s your perspective on the risk profile from aspects like salmonella to biotin deficiency? Is this a viable approach or not worth the added risk?

(FWIW, I do take your whey protein, but don’t like it in my smoothies because it tends to entrain a lot of air in the shake and can lead to bloating. I prefer to drink it separately at other times in the day.)

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To start, I don’t recommend consuming raw egg products.

I have no concerns over biotin deficiency, but food borne illness is still somewhat of a concern. The pasteurization process should reduce that, but I cannot say that there’s little or no risk. A clear whey or similar would work. FWIW, I don’t think most peoeple need to increase their protein intake by that much, if at all.

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