To cook or not to cook?

“The sun is our central station of radiating energy. The warm penetrating rays of the sun ripen and cook the foods of man. Those slow penetrating rays that color fruits, brown and ripen nuts, and tint the leaves of vegetables, prepare such foods for ready serving.
Further cooking by artificial methods tends to detract from their food value.: James Faulkner, The Unfired Food Diet, 1923. Quoted in Simple food for the Good Life, Helen Nearing. 1980.