This is something that actually differs for people [citation needed]. As in, please do google, but fiber works perfectly for some people while fiber does nothing for others. It's genetics. So you're both right and wrong ;)

I'd be more interested in scaling that by calories. I.e. what happens if you make all of those the same amount of calories instead of grams. I think that does wonders for how we eat.

One of the benefits of keto for example (once you're actually in at least mild ketosis) is that you don't actually feel hungry any longer and the calories are just taken from your fat stores. The body no longer 'cares' for easily usable carbs. It has come to terms with the fact that there are no carbs to use and thus it no longer 'sends the signal to go eat more carbs'. It 'knows' that there's a lot of fat stored in the body that it can use up and so it just does that.

I dunno if you're done keto but one thing that happened, at least for me, is that foods that normally don't taste sweet started tasting sweet. E.g the first pancake I had after starting keto (and being in blood test verified ketosis) did definitely taste sweet (recipe: spelt flour, egg, milk) without anything on it.

This is where I think the 'fasting' of many religions has health benefits (nevermind that none of that is explained and it's just religious tradition/rules - but they were onto something basically).