Actually Coelho it says,
Decarboxylation (separation of CO2) to the phenolic form occurs readily over time, upon heating or under alkaline conditions.
Meaning that, according to this document, this can occur through curing, through cooking or through introducing an alkaline enviorment any of these methods can produce this 20x effect, I know taste would benefit from curing. But thanks for finding that it did answer my question that it is ok to cook with