The carb/fibre ratio is indicative of the glycemic response versus the prebiotic potential of foods. Chronic exposure to postprandial hyperglycemia can be considered the preemptive cause of diabesity and inflammaging. On the other hand, these things are countered by nutrients and signaling molecules produced by symbiotic gut bacteria that feed on fibre. The table below is sorted according to carb:fibre ratio and you can see how it is a pretty good indicator of what you might consider the best and the worst of our food choices.
Gross et al found the increasing ratio of carbohydrates to fibre over the 20th century best explains the increase in diabetes over the last 40 years. It is easy to see why this might be true from the table above where sugar, rice, flour and potatoes have orders of magnitude greater carb/fibre ratios than vegetables and fruits such as broccoli and avocado.
Why did we come up with fiberflour?
The main impetus behind "fiberflour" was to produce a staple food ingredient with a dramatically inverted carb/fibre ratio that would produce a negligible glucose and insulin response and provide a diversity of prebiotic fibres for gut health, weight loss, diabetes prevention and anti-inflammatory immune cell signaling.