Low carb here, although starting to reverse out of it at the moment as I'm nearing my goal. I count calories and carbs, as the way I see it, low carb has been great for adherence for me, ie I find it much more easy to stick to a calorie deficit when what I ate was rich in fat and protein

On a side note, I've tracked my weight loss since I began, as well as also tracking what I would have expected to lose just on the basis of the calorie deficit I was eating, and found it pretty much to be a wash, as both numbers were quite close. I don't know if there is any magic to low carb, other than helping you maintain a caloric deficit through being full enough on the low carb foods you are eating. Perhaps there is some additional magic, but personally with regard to myself, I haven't seen any, aside from perhaps the potential speedy water loss from the initial glycogen depletion, which may be a benefit to some (ie athletes/ those who need to 'make weight' to be eligible for certain weight classes)

I've done slow carb in the past by the way, and gotten good results (70lbs of good results), but this time I decided to try low carb, and personally found it even more effective than good, slow carbs. My blood sugar has been entirely problem-free, and my energy levels and hunger levels just great, although I shall be re-introducing carbs once my weight loss is over, just at a lower level than I ate pre-low carb.

I didn't do Tim Ferriss' slow carb (not sure if that's what you're thinking), just good old low glycemic carbs, many of which are allowed on low carb diets. Man does it keep my blood sugar steady.
My eating is pretty close to South Beach Diet phase 2 or 3.
Congrats on being near goal!

Thanks, although the closer I get to my goal, the more I end up pushing it out a little more, lol

Was actually thinking good old low glycemic carbs actually, but have started reading Tim Ferriss' 4 Hour Body book out of curiousity just recently actually, lol.

Low GI carbs are great at keeping the blood sugar under control alright I found, although I was reading Alan Aragon's article (http://alanaragon.com/glycemic-index) recently about how low GI does not necessarily correlate with low insulin, which made for interesting reading I must admit, as I hadn't been aware of the disparity between the two.

Yeah, I tend to think more about glycemic load and impact.... and how to blunt it when needed, than just GI. Does that make sense?

Yeah, thats the way I see it too, although when eating eating more carbs in the past, I didn't sweat it too much, just tried to eat complex carbs mostly, and to mix the simple ones with complex ones and sometimes fats too, to dull any blood sugar funkiness they could inspire if I wasn't careful.

For example, my homemade granola bars have a both sugar and honey in them, but that is balanced nicely by the fat in the nuts and seeds in them, and the complex carbs from the oats in them, and never had one affect my blood sugar

I must say I really do like having no blood sugar issues at all, no matter how hard I push my body, since I've been eating low carb though. There's nothing worse than that low blood sugar crash, although I imagine my insulin sensitivity has improved since doing lower carb. I think also what I like a lot is not having to be conscious of food as much, as now I seem far more inclined to do whatever I want, even if its been some time since I've eaten. I never quite had that confidence/ attitude even when eating complex carbs, as for some reason, it just felt like a more temporary source of energy. That may quite well be just me, but I just feel less inhibited with the stable source of energy from all that fat, and also lack of worry about hunger from the protein/ fat combo. I'm probably drifting here now, but its just a hard feeling to explain