You cannot digest a raw egg because of the Avidin found in it. The only way to break down the Avidin is to cook or pasteurize it. Pasteurization is done by heating the egg up to 134 degrees for 3.5 minutes, this will break down the avidin and kill off salmonella. I drink liquid (not raw) egg whites every day... It's not that bad, in fact, it has no taste at all. Another good thing about it is that it takes 5 hours to fully digest, so it gives you a steady stream of amino's.