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Is all fiber created equal?

I was just curious about the different types of dietary fiber. I know there is both soluble and insoluble fiber, but how do they differ? (in function, caloric value, GI rating, etc)Reading nutrition information, I have noticed that calories differ when the fiber is solely soluble as opposed only insoluble. Will someone help clear this up?

This Berardi article will help you out. Scroll down to the fiber question: www.testosterone.net/articles/202app2.html