yep for sure, heavier yields, more cabbage to trim, and when fed to the end you end up with unusable product.(just like tobacco fed this way) it has to be sweated and fermented and forced to rot in bacteria in order for that bacteria to consume all those unburned carbs pack into the plant material. Brix results throughout the cycle shows these facts clearly. A plant faded(like the ones in nature, fruit, veggies, etc=less light, less fungal activity, less frass=fade)
will not have these unburned carbs and will smoke cleanly when dried without forced fermentation.
we want grapes harvested with high brix, fruit with high brix, cannabis, basil, oregano, not so much.