The NY times carried a story the other day about how the amount of fiber in food was continuing to decrease (or maybe it was the amount of fiber in fast food--I read it very quickly).
For foods that have the fiber removed--I imagine anything processed or milled, like flour, probably fits into this category, maybe some part of dried beans and legumes, and so on--the fiber must go somewhere. Is it just thrown out? Hard to believe that in a capitalist society those removing it haven't found a way to package it and sell it!
Anyone have any ideas on this? Is it in fact just discarded, or is it sold or used in any way?