Leaving starchy foods to rest for a decent amount of time after cooking results in some amount of the starch converting into “resistant starch” which the body c

Leaving starchy foods to rest for a decent amount of time after cooking results in some amount of the starch converting into “resistant starch” which the body can’t convert into glucose. So a given portion will be less blood glucose spiking than a portion that hasn’t had that rest. The overall effect is modest though, the whole thing doesn’t turn into resistant starch. It makes it better, but I don’t think it would make a big portion of potatoes suddenly safe for a diabetic.