... as long as you keep things sanitized, give the carboy a hit of CO2 before racking, and make sure the beer doesn't splash as it's being syphoned, I think danger is minimal.
If you read the Low Oxygen Brewing website you’ll see a very different point of view.
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which may or may not be valid for all people
I'd say it's valid for everyone in the sense that oxygen, and its effects on beer at even very low levels, are undeniably real. What varies is that not all brewers prioritize avoidance of these effects, whether for aesthetic, stylistic or purely realistic, practical reasons. But all should be aware of the issues so they can decide how, or whether, to address them. It would be unfortunate for a brewer to wish to avoid oxidative effects, and believe they are taking measures to do so, only to be thwarted by misinformation or misunderstandings which have been so prevalent in the homebrew sphere for so long. At least various sources, including the AHA site, have made some forward progress on this in recent years. If it's not important to you, that's fine.