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You quoted someone but I'm unable to find any reference to that in Dogger Dan's last posts. So who's nose is out of joint Paleman was after wit, not half-wit as your post appears to be.

Not sure for certain but this is my understanding.

As far as I know the dried yeast will contain more bacteria in parts per million than a liquid strain and it's likely to be more prone to mutate. It has something to do with not being able to control the levels in the drying process.

It is cheap ...

There seems to be some confusion in the brewing community as to when to condition and what part of the process it is.

My condensed understanding is this.
There are 3 phases to fermenting.

The first phase is when the yeast is pitched and builds up numbers.

The second phase is the very active ...

That's likely. A longer secondary will drop quite a lot of yeast from suspension. Unless it is over extended time in the secondary there will still be enough left there to do the job.

If you are taste testing the beer after 1 week in the bottle then it's likely to not have developed enough ...

A longer time in the secondary will improve and clarify the brew further. A short period negates the conditioning purpose of secondary usage while at the same time increases the risk of infection.

You can greatly decrease sediment and have a cleaner brew by making full use of the secondary.

Don't ...

Not much point in going to secondary then if only leaving it for a couple of days. The use of the secondary is to get the brew off the trub and to allow for some conditioning to take place. You'd want to leave it there for at least 10 days to be of any use, or it's just not worth the bother.