@MuleMan good question. Don’t know but after all they are a result of cooking and cooling at certain stages of production. And that seems to be a no-no insofar that it results in increased resistant fiber. If it doesn’t cause issues for people I guess it would be ok, although too much resistant fiber isn’t great for anyone.
I enjoy bob s red mill brand. Tastes good, dissolves well, and has no additives. Seems they use better quality potatoes than other brands I’ve tried.