NMNF-esque question

I have what seems to me to be a very stupid question but nevertheless, I ask it: why does anyone use a starter method that requires you to throw away so much flour? People are all "I feed my starter 2x/day!" and like that is so much waste!

I know a lot of you use dabrownman's No Muss No Fuss method, which seemed to me to be eminently more sensible. But then I took it a step further -- I now keep about 40g of starter in a small jar in my fridge, and then the night before I want to bake, I pull out about half of it, make a slightly larger levain than I need with a single big 1:3:3 feed, and then put back the 20g extra or so back into the small jar the next day. I haven't thrown away any starter in months, and the starter in the small jar doubles overnight just fine when fed 1:3:3. I bake about a loaf a week, but this method would also allow me to bake more often if I wanted to.

So, beyond wanting to change the composition of the starter itself (which you can still do with the slightly more involved NMNF method), what am I missing? What's the point of throwing away so much starter when you can maintain things this way?