Denatured proteins = useless ?

Seems like a Rubik's Cubish thread, but this is correct, "live" proteins (foreign ones anyways) probably would do us more harm than good if unchecked through cooking or the body's digestive or immune systems. You wouldn't want (for the most extreme example), botulinum toxin A (a protein produced by Clostridium botulinum) to roam around unfettered and intact in your body, you'd be dead quite quickly independent of ingestion amount. For liability purposes, I am also not saying that finding a bowed canned of green beans and cooking it until hot will sufficiently destroy all the proteins, so don't go eating food from oddly shaped cans. But for the most part cooking protects us and aids digestion so we can more easily retrieve the amino acids, lipids, carbohydrates, etc. that make up metabolism.