Some uncooked or lesser cooked foods are thought to provide some
health or nutrition benefits that cooked or processed foods do not.  
First, what are the actaul constituants of raw avaian eggs.  A good
answer will show a good chemcical and/or biochemical breakdown  of
what sorts of things are in avain eggs. Another component of the
question would be, which of these components would be significanly
altered by cooking, such as the
proteins getting denatured, or changes in the fats.  Lastly, what
component of a raw egg could potentially favorably reduce glucose
levels in humans
after consumption. Ideally, the answer should include speculation
which would include an explanation as to why this might work in raw
eggs and not in cooked
eggs.