She knows a lot more about than I do. But I totally agree, all that maters in the end is you make beer.
I think you're missing the full context of the quote.
Ideally, the glycogen content of the pitching yeast should be high. Since glycogen reserves are depleted rapidly in storage, yeast that is repitched 24–48 h after collection is preferred, but it should be remembered that the rate of glycogen depletion is dependent on a number of factors, yeast strain and brewing conditions. Low glycogen levels in the pitching yeast result from unsatisfactory yeast handling practices (such as high storage temperature and extended storage time) and this correlates with low cell viability, extended fermentation times, and high end of fermentation diacetyl, acetaldehyde, and sulfur dioxide levels.
She also includes the caveat that "the rate of glycogen depletion is dependent on a number of factors, yeast strain and brewing conditions".
So chilling overnight to decant will still retain glycogen reserves and let you pitch your yeast without the starter liquid.
Also, why is she saying 24-48 hours? Why not 0-48 hours? Does she think there is some advantage to waiting a day?