I think the reason Heather says to go by the smushable rule rather than charts is because charts are very often inaccurate, mostly I think because there hasn't been much research done into standardizing IF/SF amounts in food, rather than just 'total fiber' (I didn't even notice all those spelling mistakes and discrepancies - thanks for pointing that out Tamara!  ).
The smushable rule, and the experiences of others, are pretty reliable though - IF is the fiber that gives things form and structure. So the easier it is to mash, the less IF is in there, plain and simple. For example, it would be pretty easy to mash up cooked zucchnini flesh, but almost impossible to mash the skin. That's because the skin is loaded with IF, giving it a form and structure. Also, once things are mashed, you break up that structure, making the IF that is in there easier to digest. So, for example, mashing beans makes them easier to digest without actually removing any of the IF because the chains and structures of the IF are broken up. Same for, say, cooked vs. raw carrots.
Hope that helps a little 
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yup I agree...
