No introduction necessary.
You and Tatertot Tim have stumbled, if that’s the correct word, onto something having more repercussions of which we “resistant-starchers” may be aware. The following is of course anecdotal, strictly an N=1 experiment.
Some relevant background: I am 61 years old, weigh 240 pounds (still obese but 60 pounds less so), and my menu is 99% very-low carb, less than 20 gm/day. In the past I ate sugar and its variants with abandon, to the point of gluttony; I love the stuff. As a result I had very high blood pressure and I was on the verge of becoming a full-blown T2 diabetic. My sugar cravings are now under control, my blood pressure is way down, the diabetes threat is non-existent, and blah, blah, blah, you know the story. However, a couple of things have continued to bother me.