The wiki article has some more info. This sentence does seem to indicate that the smaller glucose chains reassemble into larger starches in a crystallization process. "The glucose chains can reassociate into short crystalline structures, which typically involves rapid recrystallization of amylose molecules followed by a slow recrystallization of amylopectin molecules in a process called retrogradation."

https://en.wikipedia.org/wiki/Resistant_starch

I agree, but also my understanding is that as we get older there is a general base level of ongoing inflammation that needs to be considered.