It's not about what is published here in the OP. It's about total ingress of oxygen. TS has only broken it down in different stages, in different posts. All stages has the potential of oxygen-pickup.
Some people goes to the extreme when it comes to oxygen pickup, others do not. Fine. But the knowledge is published, and you can use if it you want. I don't go that far myself.
TBH it seems like you don't belive that oxygen pickup has anything to say.
I've read many posts like this. And it's often that people will not accept that there's extra steps they can do comparing to what they are currently doing, often because their beer "is just fine as it is". Good. Keep on brewing and enjoy your beers. That's what's it all about. It's all about what you want from this hobby. TS and his friends obviously like the science and implement it in their brewing.
I think you've hit on something here. It is not easy to brew LODO beer. I've been playing with it, trying to get it to work, and it takes longer, is more complicated, and requires a fairly high level of understanding to get it to work right.
I can see that many people who have reached what they feel is a high level in their beer brewing--or an acceptable level--don't want to be told there's another mountain to climb.
I saw the same reaction when I mentioned oxygenating my starter wort. People went out of their way to say it's not important, where in fact there are reasons one might want to do it. Why would they do that? Perhaps not wanting extra steps.
Same with LODO brewing. I'm still on the fence about it--I need to show it's significantly better in outcome before I'd fully endorse it. I've had some success with it, trying to show I can reproduce that success. But it is not easy. There are many places O2 can enter the brewing process--many, many places. Getting a system so that one can avoid O2 is somewhat daunting. So I can understand how some people do not want to hear it's better.
Some of the LODO stuff I think is faintly ridiculous. The recommendation, for instance, to pitch yeast before you oxygenate the wort. Why? To get the yeast going as soon as possible. As if 2 minutes is going to matter either way.
But much of the rest does make sense. I've tasted wort produced in a mash situation with as low O2 as I can manage--and it tastes much, much different than "normal" wort. Much better, sweeter, more full in flavor. I've brewed an Amber that was the hit of Christmas. I have never had a keg kick so fast.
So it's a work in progress. Will it be worth the extra hassle? To give it a fair trial I need more batches under my belt, and have to find ways to improve a couple of things. I don't know if I'll have an answer before, probably, May. Or later.