nah, man, i'm guessing you were referring to what was said by one of the scientist at Lallemand (danstar) said about their dehydration process. apparently they're able to get the carbs, proteins and sterols into the cell walls during the dehydration. since yeast need oxygen to take on these substances from the wort during the lag phase, the theory it that yeast that have these compounds infused won't need as much oxygen. it's on the inter webs, Dan, i'm just too groggy to do anything other than post on HBT and drink coffee at the moment. it's an interesting read. it makes sense, i get it, but i'm not going to change my process until it's better proven. remember, both White Labs and Wy say things about their products (pitch rates, temps) that many brewers disregard on a daily basis because they know it's better to make a starter for any beer using liquid.
edit: a quick search on the topic found
this page. it seems here that they're saying some o2 is needed, but it's dependent on strain.