What's behind the curb-your-carbs craze?

(cnn.com)

The latest diet dictionary spells evil "C-A-R-B."

That's the mini-moniker for carbohydrates, compounds found in a group of foods on the least-wanted list in many current weight-loss diet programs.

The latest diet trend of reducing carb consumption gives proteins a place of prominence, has burgers going bunless and eggs rebounding from their cholesterol-tainted reputation.

Coca-Cola recently launched C2, a low-carb version of its flagship beverage. Salad dressings tout carbohydrate reduction and beer billboards boast low-carb content.

Even wine-makers are in on the trend. Instead of requesting a glass of vintage chardonnay, imbibers can order a goblet of Brown-Forman's One.6 -- the wine's name which also proclaims its carbohydrate content.

The science behind the weight loss method is to cut back on carbohydrates that give the body glucose for fuel, and instead, force it to burn fat for energy.

There's dispute among health care providers and nutritionists whether cutting carbs is a good or bad thing. But they seem to agree on some basic facts: Obesity is becoming a national epidemic. Low-carb diets are increasingly popular. And all carbs are not created equal.

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