I first was quite skeptical about resistant starch (I don't remember for sure, but I think the word "starch" or "fiber" raised a red flag for me) and when an unknown person at another forum (who used an anonymous handle and went quiet soon after) started touting the butyrate from RS, I brought up the same ignorant concerns about it that many LCers still do today. He was quite patient and persuasive, like Ray. I realized that what he was saying made good sense in the context of both ancestral diets and the Old Friends Hypothesis. I'm big on putting more importance in what works for me than in what fits popular theories (such as LC dogma about avoiding anything with the word "starch" or "fiber" in it, even though it did influence me for a time), so I tried RS and learned that he was right. The fact that the results fit well with what Ray Peat had written in his interestingly contrarian and logical articles (despite his warnings against eating too much prebiotic fibers), was another clue that I was on the right track.
I don't normally use it in cooking. Cooking reduces the RS.
I don't normally use it in cooking. Cooking reduces the RS.