Some good studies on the subject.
Insulin-sensitizing effects of dietary resistant starch and effects on skeletal muscle and adipose tissue metabolism -- Robertson et al. 82 (3): 559 -- American Journal of Clinical Nutrition
Nutrition & Metabolism | Full text | Resistant starch consumption promotes lipid oxidation
There are different classes of resistance starch and each class reacts differently in the body. This is why all the weird this and that about how to cook for it, etc.
For example if you boil a potato and then chill store it, it then raises the resistance starch level by almost 50%.
There is nothing wrong with resistance starch or carbs for that matter but it is a delicate aspect of most nutrients if you will and I can not see the general public being able to take to the kind of guidelines you would have to follow.
That being said I am up for anything that opens people eyes to that fact that carbs aren't the anti-christ.