I don't think low-carbers eat a lot of fat, we eat normal food as it exists in nature, and we avoid low-fat processed food.

The reason our health stabalizes this way, is because we're back to eating what our ancestors ate, and what our bodies have adapted to through time.

When we start eating sugar and low-fat processed foods, hydroginated oils, and flour, etc. we basically assault our bodies with foreign objects that we have yet to adapt to, and may never adapt to. The result is syndrome X, and allergic reactions, symptoms that coincide with the increased amounts of sugar, refined and processed foods, and low-fat unnatural food..

Wa'il

Hi Niky, I've just finished reading Protein Power and it explains this well. Its to do with the insulin levels, which are much lower in us, since we don't cause them to rise with high carb levels. Insulin is involved in all sorts of things, including storing fat, triglyceride levels in the blood (which can lead to furred up arteries) and the amount of cholesterol around.
See if you can get hold of a copy, it answered questions for me, in an easy to understand way, that I still had after reading DANDR.
All the best, Jay

Niky, I was going to suggest Protein Power, but JayKay has beaten me to it

There are some bio/chemical factors involved that relate directly to why cholesterol comes down and why blood pressure stabilizes and just as Wa'il said, it's how we were designed to eat.

If you're being grilled by freinds and family having the information available in PP will make answering these questions a lot easier - it will also help you better understand just why you're having such great success!

Nat

I'd rather make some copies of the book then try to explain, PP is rather technical