The popular story of how low-carb diets work goes something like this:Reducing your carbohydrate intake lowers your insulin levels. Since insulin keeps fat locked into adipose tissue, lowering insulin can increase the amount of fat released to be burned for energy.For the portion of the overweight/obese population with insulin resistance and chronically-elevated insulin levels, this is a fairly accurate description of why low-carb diets work so well. When you’re an insulin-resistant hyper responder in whom even a baked potato can cause elevated, protracted spikes in insulin that hamper fat-burning for long periods of time, or a person living under the backdrop of perpetually-elevated insulin, dropping the most insulinogenic foods can be your way out of obesity.(This Mark's Daily Apple article was written by Mark Sisson, and is narrated by Tina Leaman)