One of the facts I found interesting about fiber is that cooking does not affect the dietary fiber content of food. The reason I found this interesting is because it seems that cooking affects the nutritional value of most other foods. I guess the significant role would be that when we eat any fiber we know that when we believe we are consuming a certain amount of fiber, that's what we really are consuming.
Another fact is that fiber helps lower cholesterol levels by combining with acids made from cholesterol to remove them from circulation. Soluble fiber also could reduce the amount of cholesterol made by the liver. I would say that this would help with the problem of high cholesterol.
The fact that fiber slows the rate at which food leaves the stomach is interesting also. It does this by delaying the absorption glucose following a meal. These helps to normalize blood sugar levels which can help prevent and treat diabetes. Also the fact our food is slower at leaving the stomach means we stay fuller longer which helps prevent over eating and obesity.
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