I did not experience any adverse effects of the yeast scavenged water. Perhaps my approach was not as tight as it could have been? I used a 15 gallon pot and filled it to the brim with strike water to be treated, but I didn't have a lid that was gasketed or otherwise "sealed", so maybe it lost all of the "benefit"... Like I said above, I am not concerning myself much with the O2 in my strike water - but, yes, I know that means the rest of the process is already "tainted" or at least less effective, due to the mash O2 levels. Even so, I tend to follow many other LODO process enhancements, especially cold side handling, O2 free transfers/purging with fermentation CO2, and spunding (when I can) to keg.
Cheers!