I've been drinking cartons of egg whites for some time now. I now have access to a free and an unlimited supply of fresh, raw, free range eggs. I was considering drinking the egg whites instead of pasteurized eggs whites. Initially, I was concerned about salmonella. However, after reading some information on salmonella, I discovered that only 1 in 30,000 eggs are infected with salmonella. The egg shell is the barrier between salmonella and the egg white and yolk. And, as long as you consume an egg that has been cleaned, one that is not cracked and one that has been refrigerated, the chances of getting salmonella are next to nothing.
If anyone has any knowledge regarding eating raw egg whites, please let me know your thoughts. I appreciate the positive feed back.