Ive read some of GCB's work, but, as I remember, his key point is that aside from creating toxins, cooking also perverts our instincts, obscuring our decisions about what and how much to eat.
Its interesting to consider that slightly cooking could be equally as dangerous as fully cooking, just through a different mechanism. Based on the excerpts quoted and Tyler's concerns about enzymes, I'm curious if this is more of an issue with plant matter than with animal matter.
(I'd be surprised if there were significant amounts of proteases and lipases in animal tissue though I suppose it is possible.)
I guess what I really need to do is look into the temperatures when the reactions for PAHs/HCAs/AGEs/NSAs begin.