Didn't RPIscotty brew mostly Belgian beers? If he's gone whole-LODO he'd be a good source on that info.
While I'm not going LODO, (it's hard enough brewing in my house as it is) I'm becoming sold on the spunding idea. Seems the Brits have been basically doing the same thing in a way, transferring to the cask before the primary fermentation has completely finished. Granted, they do add wort/sugar to prime the keg at this point, but the still-active yeast should be doing much to scrub O2. It'd be interesting to see how well this would work compared to trying to transfer to a purged keg.
Warren Buffett says it best:
"There seems to be some perverse human characteristic that likes to make easy things difficult."