Is adding fiber to low-fiber carbs any different from eating foods naturally high in fiber
Suppose you make a pot of split peas and a pot of cream of wheat. Both are cooked and then allowed to cool overnight before eating. The former is kept as is, but the latter has psyllium husk added to it prior to resting overnight — as much as would make it have equal fiber calorie-for-calorie as the split peas.
From the perspective of digestive health and glycemic index (ie: disregarding the other benefits the split peas have, like the extra protein), will the split peas still be “better”, or does the body not really distinguish between low fiber foods mixed with fiber versus foods that are naturally high fiber?
(And, as a bonus question, what if you instead had a theoretical fiber paste slathered on a slice of white bread, again making the fiber-per-calorie of your meal identical? In this case, the fiber isn’t mixed into the low fiber food, but you’re still consuming them together. Does this meaningfully differ from the “evenly incorporated fiber” option, or even the “naturally high fiber” option?)
I’m sure this is splitting hairs, but I’m curious.