Like you, I wouldn't want to perpetuate any rumors, but now that you mention it, I do remember hearing something along those lines; that hop oils do coat yeast and bacteria, and that it's part of the anti-microbial action of the hops; but to what extent I'm not sure.
I did a google search and came up with a few links:This one
on hop oils says:
It is generally agreed that the addition of hop oil to filtered beer does not produce a satisfactory flavor since some contact time with yeast is necessary to remove "raw hop," "tobacco," and "grassy" notes.
Not sure what this means, but this pdf
Additionally, a “late hopped” beer will contain a proportion of flavor active compounds that have been formed from hop oil components by yeast mediated, trans-esterification reactions during fermentation.This
might clarify the previous post:
Added pre-fermentation a different hop oil character will result due to the chemical reactions of the volatile compounds during fermentation and the impact of the yeast metabolism.
Jims from the northern brewer forums
That being said I believe it is preferable to dry hop in a secondary. The reason is that yeast will "absorb" or become coated with some of those hop oils which will reduce the flavor that you will get from the dry hop.
Anyways, I still don't think you have much to worry about using an English strain for your IPA. People do this all the time. High flocculation or not, they add finings, filter, cold crash, etc., all with the intent to drop the yeast out of suspension; and still come up with great hoppy beers.