invigorating old yeast for bottling

I'm not a fan of giving yeast small snacks to 'wake them up' at any time, because AFAIK nobody has ever demonstrated an advantage to doing this, or even a good hypothesis. The priming sugar will cause them to get as active as they need to be. They can't help it.

 

You are in danger of leaving residual sweetness in the beer and/or stressing out the yeast by putting too much sugar into the wort when the beer is close to, or at, FG. Regular Corn Sugar is best for bottle conditioning. If you find after 2-3 weeks your bottles are not carbonated enough to your liking, move them to a warm place in your house for a couple weeks and sample again. Don't want any bottle bombs, now do we?

 

My theory:
By adding sugar to a fermented batch, you would be adding a "reproduction cycle" to the yeast in very inhospitable conditions (low oxygen, high c02, high alcohol, etc...). Therefore, you would likely be degrading the quality of your yeast while increasing the quantity.
I don't know that there would be any noticeable negative results. I just feel like the bad would slightly outweigh the good, therefore negating the extra step.

Note: I know "reproduction cycle" might not be the best word to use there, but hopefully you get my point.