Woah hang on, you took my info and did some almost journalistic machinations to it !
More to the point, there are different types of Resistant Starches...
I might as well tell you what they are seeing as you sorta misconstrued what I originally told you.
There are four types of resistant starch:
Resistant Starch 1 is physically inaccessible starch that is trapped within cell walls as in some partially milled grains some beans/legumes.
Resistant Starch 2 is resistant starch granules which are found 'naturally' occuring in foods like unripe bananas and some grains.
RS 3 is retrograded or crystalline non-granular starch, for example cooked and then cooled down potatoes, cornflakes and retrograded high amylose maize starch.
RS4 (apart from being a high performance Audi) is a somewhat obscure classification thats specific to chemically modified or re-polymerised starch such as chain linkage altered dextrins.
Debranched retrograded tapioca is an RS4 by the way.
Hope this too helps you.