Great summary!
First, a bit of trivia: if you've wondered *why* some rice is long and some is short it's the proportions of amylose and amylopectin. The more amylose, the longer the grain (not great for me as I prefer short grain, but there it is...)
That mentioned, it's worth remembering that GLP-1 agonists are typically delivered in doses some 1000x larger than 'normal physiologic' (what comes of usual digestion) and lasts a lot longer (days/weeks vs minutes) - so I'm not expecting much out of resistant starch, particularly if it is *added* to the diet rather than is a *replacement* for other starches
Finally, I've seen some mention that allulose also prompts a GLP-1 response via butyric acid. There hasn't been enough research on allulose to know if it's safer than ethritylol or xylitol - and usage hasn't been general enough to prompt more research. What I can say is that it makes a fine replacement for sugar in things like cranberry sauce as I made some last thanksgiving for a guest suffering T2DM and the only way to tell it from the one made with sucrose was that it didn't thicken up as it cooled (next time I'll add some pectin). Almost certainly fine as a one-time treat (and my guest was very appreciative), but as something for GLP-1 it's an open question.