I haven't heard that. I wonder what they're doing to their yeast that the nutrient reserves are low? And why is there not an abundance of nutrients in the media that is left behind? I'm not talking about letting it sit at room temp for days, but in an hour or so coming up to 60F . . . well, what are the yeast doing with their nutrients? Not growing presumably, since there's no sugar present. I think I need more details about which nutrients they mean . . . I've never had a problem doing it my way though.
I guess if that's really a concern and you want to worry about everything then you can temper the yeast by adding small amount of wort at pitching temp to your chilled yeast to bring it up to the same temp. But that's probably overkill and more than people really need to worry about.
I believe it was glycogen that was the issue, but I'll see if I can find something more definite. I can tell you that for nearly 10 years I've been taking the yeast out of the fridge, decanting, then pitching immediately , and subjectively it seems to work at least as well as warming it up in terms of getting off to a fast start. It may even be better, but I haven't done side by side pitches to ascertain that for a fact.