kettle to fermentor transfer

so i just dump my wort thru my strainer into a bucket. then i dump the bucket thru the funnel/strainer into the 6.5 carboy. I feel like this is really good for aeration of my wort. I do notice in the carboy i get alot of foam/head forming from the splashing and the drop to the bottom of the carboy. just wondering if I am doing something detrimental to my beer, ie head formation later. I remember reading Palmer said they(protiens responsible for head) only form once or something. Although I figure those who shake to aerate are doing the same thing I am.

Nope, you're fine. I shake my carboy for 3-5 minutes and get a big form layer.

the strainer your pour through really helps all that foam, and to me that is what I call excellent aeration - same thing I do.