Where did you 'hear' that?
Wyeast advises that it's generally not a concern - In addition to that link, here's an older episode of the Basic Brewing podcast that includes a lengthy interview with David Logsdon of Wyeast about the life-cycle of yeast -
http://media.libsyn.com/media/basicbrewing/bbr04-05-07logsdon.mp3 That interview addresses the topic of initial oxygenation at some length. Jump to 22:38 for the relevant part. The short version is that it's more about when you oxygenate rather than how much. Well after the start of fermentation is undesirable and can give adverse effects. But for initial aeration, even if you pushed 40ppm (a lot!), the yeast will use the amount they need and then simply push the residual oxygen out of solution within a very short period of time (hours). Wyeast seems like a pretty good source here, given the amount of research they have obviously done with yeast. Their recommendation for optimal initial oxygenation is for 8-10ppm, which for a 5 gallon batch is about 1 minute of oxygen from a sintered stone. But, more oxygen won't hurt, unless it is introduced well after the start of fermentation.