Do you guys have your own food dehydrators, then? I'm keen on using homemade dehydrated meals too but don't want to fork out for the kit! I have used 'wet' homemade food (eg bologanise) on overnighters before and mixed it with cous cous or polenta, etc. but wouldn't want to do this for longer trips.
Pasta isn't a great idea in my experience - it takes up a lot of room, loads of time to cook, and arguably isn't as nutritious as rice/polenta/quinoa/cous cous. My go-to meals for lightweight cooking are cous cous, cuppasoup and chorizo, or supernoodles, cuppasoup and some other spiced sausage. Polenta concia is really good too if you can stomach eating concrete and like strong cheese. If I'm out for just a night I'll sometimes cook from scratch, though, and it gives you something to do in the evening. In the day, oat cakes take some beating on a calorie/gram scale, and flapjacks are a winner too.
I think the main useful thing to come out of the discussions on BPL is that consumers have no idea what they are buying, and that's not fair. Patagonia's Houdini is a good example of a product that has completely changed but they don't tell you how it will affect you in real life.
I don't know of an air permeability to windspeed calculator, and I am not convinced the relationship would be linear, or indeed particular valid! All the tests for air perm that I've done are carried out with a fabric tight over a surface with air velocity ramped up and then a number either jumps out the machine or is interepreted from horrible dials. These tests don't account for folds in fabric, seams, or multiple other factors, the biggest of which is garment design: we wear clothing, not fabrics, and even though I work in a fabric lab I would not regard CFM as all that important in choosing a windproof top. I certainly wouldn't bother researching what the CFM of a fabric is before buying it: I'd read some reviews for a shortlist, try a few on, then buy the one that fits best with the right features and is in the best colour. I'd consider garment weight (usually given), GSM if I can find it, and denier too, but otherwise it's just too complicated...
You are in no way immune to altitude sickness, no. Physiologically you do not change. Some people do seem to acclimatise faster than others, but no matter how many times you summit Everest, if you got plonked on the summit with no prior acclimatisation you'd die.
I agree with all the stuff until the nutrition section: I can't see there being any point in carnosine or AA's being consumed at altitude because you should never working hard enough to build up lactate/acidosis. Altitude is all about endurance and you should never be working anywhere near your lactic threshold. I agree that while in training if you're doing hard intervals or squats etc. then a turkey sandwich or carnosine supplement might be a good idea, but I can see no point in it at altitude.