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It completely depends on your water and how you treat it. If your alkalinity isn't very high, or you take steps to reduce it, there's no problem adding them for the whole mash. I've done that for years. But if you have high alkalinity or are concerned about your pH, adding them later will reduce those effects. Either way works, but you have to find out ...

To put it another way, what Gordon and others are recommending is that you get your 'base' beer (base malt + any toasted + any light crystal) dialed in for the mash. Without a lot of roasted malt or dark crystal, mash pH typically isn't something you need to worry about, and you can follow general guidelines like "1 tsp Calcium Chloride all beers", "1 tsp ...