No. The issue here is that THC is normally present in Cannabis in the form of a carboxylate - THC-COOH or THCA, not to be confused with the metabolite 11-nor-9-carboxy-THC. This is how the cannabis plant biosynthesizes it and is much more prevalent in "uncured" marijuana than THC proper. Heat from either smoking, vaporization, or cooking in oils/fats/milk will drive the CO2 off of the THCA and convert it to the readily adsorbed psychoactive THC. "Curing" the buds by letting the THCA slowly release the carbon dioxide by repeatedly exposing it to fresh air works too. This isn't to say that there's "no real THC in cannabis" - there usually is, just at a low concentration unless cured and dried properly.
THC is very fat soluble, and even slightly soluble in water (a few milligrams a litre at least); the aromatic ring and the pentyl chain hanging off the end are an excellent predictor of this. THC-COOH is slightly less soluble (and much less volatile), but the carboxylate group interferes with the transport across the blood-brain barrier and binding to the cannabinoid receptor, leading to a large loss in psychoactivity unless heated. In theory if you had pure THC you could eat a reasonable amount of it and have a great time, assuming handling and weighing a waxy resinous oil was no problem.
I have heard of people making decarboxylated cannabis gelcaps that had an undeniable effect, with no solvent systems involved at all. To further this point, there is undeniable evidence that hashish can be eaten straight for intoxicating effect (probably thanks to the handling involved in making hash; also probably due to a high concentration of THC even though there may be more of the carboxylate). Mounds of anecdotal evidence also point towards "cured" marijuana being more potent and of better quality then fresh-off-the-bush stuff; whether or not it's psychological or a result of enhanced decarboxylation is a debate for another time.