Up until now the basic problems for athletes when using egg whites have been as follows: 1. The variation in size of individual egg whites making it difficult to calculate accurately the actual amount of protein being used, so the tendency has been to use more than necessary thus adding to the cost. 2. The mess and waste involved just cracking the eggs and getting rid of the shells and yolks. 3. The risk of bursting the yolk. 4. Contamination from dirty shells. 5.Egg freshness-this is critical - the nutritional value of an egg diminishes as it ages (Allsports Only Egg has a longer shelf life). 6. Eggs must always be kept cool - just a few hours at an elevated temperature, for instance in summer, can cause them to go off. 7. The cost - due to the amount needed to be taken or from damaging the eggs which then cannot be used. Unlike the vast majority of commercially available powdered egg whites with ours the albumen is left intact: That is lysozyme, conalbumin and other proteins are not removed in the drying process and then sold into the pharmaceutical industry. Therefore Only Egg© has greater consistency of performance than almost all others. It also has a better taste, odour and colour than the others because special bacteria is used in the 'de sugaring' process instead of yeast. Other companies use yeast to ' de sugar' their egg whites but this also removes some of the proteins. The other good thing about Only Egg© is that it is extremely competitively priced compared to buying whole eggs and throwing away the yolks.