Strange .. I've been low-carbing for nearly 3 years. And I do make a point to eat plenty of fat. Of course, I only eat fat as it arrives from nature, not the packaged, processed or fast-food kind. In the meantime, my cholesterol has dropped from high risk category to textbook perfect numbers, including a nice rise in the protective HDL. My kidney and liver function is perfectly normal. In fact, prior to low-carbing I had elevated liver enzymes due to Accutane therapy, which I took 15 years ago for severe acne .. those levels are now normal. Before turning to low-carb, I even followed a very low fat vegan diet (McDougall) for a whole year, which did not resolve the liver problem and actually worsened my cholesterol and triglyceride levels. I also gained weight, and developed Irritable Bowel from the high volume of whole grains. Most whole grains contain anti-nutrient enzymes called phytates which even long, slow cooking can only partially de-activate.

For the record, I have never in my life been a great consumer of fast foods. As a Health Professional, I'm always careful to eat a "healthy" diet. I did not gain my weight snarfing down endless Big Macs and Snickers bars. I gained it eating whole wheat bread, skim-milk yogurt, and fat-free salad dressings.

My weight loss is not "speedy", as I have numerous chronic health conditions and medications with weight gain as a side effect. The fact that I've been successful in losing the weight I have is a bonus added to my improved health, and I anticipate continued weight loss, albeit slow, over the years to come.

Not everybody follows a low-carb plan for the "speedy" results.

Doreen