That article mentions the "foam proteins only form once" theory.
In my experience, this has never been an issue (I shake to carbonate, most often).
Just curious as to your experience/thoughts/etc. related to this.
I suppose if you were to carbonate/shake/de-carbonate/carbonate/shake/de-carb/etc. you might see an impact...
I agree with your experience, but I also agree with the theory expressed in the article. I don't seem to experience foam problems by shaking the keg, either, but I always have attributed that to having plenty of foam positive elements to begin with. In that case, losing some would still leave plenty. Subjectively, I also think that beers where I use Fermcap seem to have better foam, which I have attributed to the Fermcap keeping those foam positive elements from being used up before I carb the beer. But as I say, that's just a subjective impression and I have no hard proof.
Cool. I'm going to file this under "Things Not To Worry About."