In the below episode he claims Caputo pizzeria is 10% protein, and "00" references mill size - both inaccurate. Did he or the person filming this take the time to verify accuracy of his statements? I don't even consider these as "informational". It just seems like he is talking off the cuff and posting this stuff online.
Jeff is also a bit off on the King Arthur bread flour. That flour has a protein content of 12.7 +/- 0.2%.
On the matter of the 00 flours, Carol Field was one of the early authors who spoke about the grades of the Italian flours at the time, including 00 and 0 flours, as I noted in Reply 11 at http://www.pizzamaking.com/forum/index.php/topic,783.msg7226/topicseen.html#msg7226.
Here's the first video of the Varasano series:
I got a big kick about Jeff being given advice not to use the word "protein" in discussing the various flours he had on his table. There's no way that you can talk about different flours without using the word protein. You might be able to talk about gluten but that has no meaning out of context with protein.