I am currently staying in a rural area of Michegan, USA, famous for its asparagus, celery, strawberries and cherries. The local supermarkets are stuffed full with processed foods, heavily laced with chemicals and sugars, and so it is ironic that food labels shout 'fat-free' or 'low fat' whenever possible. This is because fat is a BIG issue. So millions of Americans are now eating steaks and bun-less burgers. However, as one may expect, it isn't that straightforward.
Most people do lose weight quickly at first but much of that loss is water.
Carbohydrates are stored in our cells as glycogen, every molecule of which is matched by water storage. This explains why marathon runners often snack on pasta before a race. Eat less carbs, the theory goes, and you store less water. If the protein source is meat rather than seafood or fish this means more fat. As ever the answers lie with common sense.