I stopped skimming when I read this and started my reply. I made two batches of the exact same beer (Belgian White). One, I carbonated with CO2 and one I allowed to carb with priming sugar (you still use CO2 to pressurize/vent/pressurize/vent the head-space to get the Oxygen out AND DONT PUT IT IN YOUR KEGERATOR YET). I had a couple of social gatherings and conducted multiple blind taste-tests. Everyone agreed, at least with this recipe, that the sugar-carb was the best.
But...Here is Reason #1 why you switch to carbonating...*drumroll*... You don't give as much of it away to second-tier friends. You know what I'm talking about... the annoying guy at work that sits right near your buddy and always seems to pop-up when you're talking about the last beer you gave your buddy to try. Every single person that asks to try your beer (that you DON'T want to waste it on) can be turned-away without their feelings hurt, with a simple "Oh, yeah I didn't bottle anything from the last couple of batches so it's all keg'd and hooked up to my kegerator at home. Then, if they press the issue, get a mean dog (or at least a nice dog that looks mean) and then UNFORTUNATELY, you can't have most people over to try it from the keg because of your dog.