I have heard the same claim from different cooks as well, but none of them ever tried proper filtration. For me if the liquid has no solids then the taste and texture is less repulsive and a lot easier on the guts. It will still crunch it, but less spasms. I have a tough stomach but weak mind, going to hurl while peaking has been too traumatic too many times.
My filtering is a sequential overkill and a lot of work... Must pass by coffee filter otherwise it's unacceptable. Passing through 2x wypeall x80 works sufficiently well. MHRB and caapi, cooked independently for 30 min (a first 15 min pressure cook is good, more difficult to filter) in pH 4-5 citric acid water, filtered while hot, sediments back to cauldron and repeat 3x. At the end measure volume or weights and mix for final 0.5 mhrb : 1 caapi original material. Then boil that down to what would be 50-100 mL shots and push through aeropress for final filtration. If too thick, then it will get turbid after cooling, not a problem if you reheat prior to consuming. Adjustment to pH 7 makes little difference. It always requires low dose testing.
Keeping the magics separated works better for all steps, cooking, filtering, refrigeration, dosing (caapi first, mhrb later), brew adjustment (add more of this than the other and so on) and body load management.
Then I learned of the nexus... No more brews for me, ever.