No, the conclusion is that the specific act of resting has no bearing on juiciness. The juice spillage depends on the temperature the meat is when you slice it

No, the conclusion is that the specific act of resting has no bearing on juiciness. The juice spillage depends on the temperature the meat is when you slice it. Resting of course does lower the temperature, which reduces juice spillage, but a) that's a secondary effect, and b) blind tasters turned out to not know the difference between meat that lost more or less juice due to cutting at a higher or lower temperature, so it probably doesn't matter. Carryover cooking is what matters, and we should care much more about what temperature we allow the meat to rise to after removing heat, because we will overcook the meat if we allow it to come to the target temperature (or even within 10-15F of it, depending on meat/cut/thickness) before removing heat. The article advocates for removing heat much earlier than most people probably do.