As I read and learn I will make adjustments to my recipes. Recently, I read that egg whites should not be eaten raw. Not because of a safety issue, but because the cooking process neutralizes enzyme inhibitors that can interfere with digestion. Egg whites are a great protein, but the yolks are even more valuable as a food supplying vitamins A, D and E along with nutrients that are critical for brain health namely EPA, DHA and choline. So if you have gotten into the practice of throwing the whole egg into your smoothie like I was, get yourself a good egg separator so you can eat the yolk raw in smoothies and salad dressings and use the egg whites in other recipes (like "Looks like Whole Wheat" Biscuits in my most recent recipe post).