Your body can use triglycerides (stored fat), which is composed of glycerol and three fatty acids, as a source of energy. Glycerol can be converted to glucose in the liver, and glucose is what fuels your cells. This is why people lose a lot of weight on low-carb diets, and also why low calorie snack bars and other dieting junk packed full of carbs is laughable.
When you eat carbs, your body uses the glucose from their breakdown for energy and stores all the fat from your food until the glucose supply runs out. When it does run out, you usually get hungry or feel hypoglycaemic and reach for the potatoes and cookies, so there’s little opportunity to burn any fat.
The cooking-reaching desire can stay with you long after starting the diet until you can adjust mentally and physically to using a different source of energy. Try eating regularly to keep your blood sugar constant. Small meals every 2-3 hours rather than three big ones is preferable. Don’t be afraid to use more fat than usual too, as long as it’s a healthy kind. Flax, hemp and fish oils are good options in addition to olive and coconut. It’s a good idea to make sure you’re at least meeting the GDA of protein, if not slightly exceeding it, since muscle can be burned as a source of energy too, which isn’t something you want happening.