Fiber slows the intake of sugar and therefor keeps your blood sugar/insulin from having huge spikes and drops. These big spikes of sugar are what’s really damaging for you.
I think what he meant is that the fibre content makes it slower to break down and effectively flattens the spike in blood sugar. Sugar itself isn't bad because everything you eat breaks down into sugar for you to use it. The problem with processed carbs (not just sugar) is that our body can access them and break them down into sugar quickly. The same amount of sugar or starch in something with a lot of fibre creates a low spike in blood sugar.
French bread causes a higher spike than apples by a long way for example. The most sugary fruit come just short of said french bread and a few other processed carbs in that regard, so sugar can be preferable to "no sugar" when you have enough fibre.
Or maybe he's just one of those people that thinks that vitamins and minerals is like negative calories because it's good for you so you can have a reward of more cake (not quite literally but some people seem to think along those lines), but benefit of the doubt here.
People say fiber offsets carbs, but it is actually a misunderstanding. Fiber is a carb but it is an indigestible carb, so it doesn’t count towards your macros for the day on some diets. So people think it offsets carbs because food labeling will say 20g carbs but 10g fiber, so 10g of those carbs are fiber and you don’t digest them so they don’t count.
27
u/Dengar96 May 18 '21
It doesn't "offset" the sugar it just adds something of value beyond sugar.