Cooling & reheating carbs like spaghetti and bread changes it to help your insulin sensitivity?

I've seen this idea before and have been holding my loaves of sourdough bread in the freezer for a day before thawing and using. Now Mandell says do that with spaghetti *after cooking?-- and it changes the carb molecule to something that asists insulin sensitivity... Will have to review this short video again. Mandell is hard to listen to.
https://m.youtube.com/watch?v=xgZGyQ9-b98