Just remembered, fibre added back into food does basically nothing as far as insulin response goes. Natural fiber in whole food does slow digestion and lowers the glycemic index. But when food is highly processes it is the physical structure of the grain or food that is modified in such a way that the carbohydrates are able to be turned to simple sugar quickly in the body and raises the insulin response. Adding fiber back into the product makes no difference and does not reduce the insulin response like natural fiber does. So adding fiber back into a already highly processed carbohydrate product does not help with the insulin response.

I know this was done in mouse studies, not sure if it was also done in human studies. Can't remember. Ivor Cummins shows the response in some of his presentations.

John