I'd be interested in reading that article too 
There's an old saying that 'fat burns in carbohydrates flame' which basically means two things: if you have sufficient carb stores it permits you to exercise for a duration that encourages the metabolism of fat as a fuel source, and secondly that there are common metabolic pathways for fat and carbs, and depleting one somewhat disrupts the other. So, from a biochemical perspective, you do need to consume carbs to help with 'fat loss'.
As for water not kick starting the process - I'm not quite sure what that's supposed to mean. Your body will metabolise stored fuel - be it glycogen, protein or fat - regardless of what you consume. Just consuming water during training will not prevent fat loss.
Back to the original question though:
It's not so much the distance as the duration of your runs. If you're running over 90-120 minutes, you will start to deplete glycogen stores and this will have an effect on the amount of effort you can exert. Your power output will start to decrease, you'll start to feel fatigued and it will feel like a lot more effort to keep going. So taking on some carbs will help prevent this depletion and allow you to keep running. Personally, I'd say when it comes to race day - don't worry about the weight-loss aspect of your fitness plans. You want to do the race, and finish it comfortably. This isn't to say that you should take on huge amounts of carbs - one 500ml sports drink should be more than adequate for a half marathon if you're 'well-stocked' on carbs before hand.
The key thing is to take what you need, and not to overcompensate before or after. When it comes to carb-loading - you don't need a huge portion of pasta, just a normal meal that's high in carbs. Post-race, eat and drink normally and try and avoid food-based rewards.
Hope that helps!
Edited: 13/07/2012 at 16:31