What I wonder is about whisking?
Egg toddy has always been a big fav of mine. Often when I had a craving I have since resorted to egg toddys. (That is: just yolk and sugar whisked briskly or with electrical whisk until yellowish white and fluffy..)
However now after discovering Wai I realize that this probably destroys the proteins for the same reasons as blending.
But I thought I'd ask, because whisks don't get up to the same speed, and perhaps doesn't heat the yolk at the molecular level? But yolk and sugar blend and the mix does change color. But does that mean a heating or an unbeneficial change at molecular level making the protein "dirty"?

Also, IF there is a change on the molecular level, due to heat, then I guess egg toddy would be a rather or really bad choice for a munch food?
Just for mention, it was while googling health benefits of raw egg yolk that I found Wais site.
