Resistant starches are only present in cold pasta (not reheated—the heating kills them again), but they might make some difference in cold/room-temp pasta, potatoes, and rice (all of which form resistant starch after being heated and cooled, and then lose it when re-heated). I’m not convinced that for me, as a T1, they make a huge difference, but I haven’t done enough careful experimentation with those foods to be sure. Would be an interesting experiment for some of you folks who like to do those things 
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