Good-carb/low-carb living.(Part 3: the low-carb continuum: experts analyze the health applications)

Once considered just a fad, low-carb diets have gone mainstream in the biggest possible way. Just about every major diet program now offers a low-carb slant; store shelves are lined with hundreds of new low-carb products; and restaurant menus nationwide are catering to low-carb devotees.

But as low-carb diets soar in popularity, so does the level of bewilderment about exactly how to implement a low-carb lifestyle. Questions arise such as: "Are low-carb diets safe?" "How low should you go?" "Where do good cards fit in?" and "Do fat and calories matter?" And then there's the issue of creating practical, enjoyable meal plans.

If you're one of many feeling overwhehrred by carb confusion, read on.

Why Cut Carbs?

If you're still reeling from the low-fat, high-carb craze of the 1990s, you may be wondering why you should trade in pasta and potatoes for rib-eyes and pork rinds. The short answer is you shouldn't--since either extreme can put you on the road to diet disaster. But in recent years, it has become abundantly clear that an overdose of the wrong kinds of carbohydrates is taking a huge toll on our health. Epidemics of obesity, insulin resistance, pre-diabetes and type 2 diabetes are just some of the outcomes of high-carb diets run amuck. It's clear that a new focus is needed.

How to Cut Carbs

Contrary to popular belief, cutting carbs doesn't have to be complicated. No magic numbers, fancy formulas or special percentages of carbs, fats and proteins are necessary to reap the benefits of a smart lower-carb diet.

Furthermore, cutting back on carbs doesn't have to be an all-or-nothing proposition. There's a whole continuum of possibilities to choose from. Let your personal health needs and preferences guide you…