Did you ever dream the Whopper would lose its bun?

Fast food chains such as Burger King and other restaurants and food manufacturers are making changes to cash in on the low-carbohydrate craze currently sweeping the nation.

No diet is hotter right now than the low-carb, high-protein, high-fat Atkins diet, followed closely by an offshoot called South Beach, which is a tad more lenient about counting carbs.

Atkins allows two-thirds of a day’s calories to come from fat, more than double the usual recommendation and in contrast to government guidelines and most nutritionists’ advice. The basic principle behind the diet is that when you restrict carbohydrates, your body resorts to burning fat for fuel. Therefore, the pounds melt away.

After creator Robert Atkins first introduced his revolutionary plan for weight loss in 1972, experts cautioned that it was dangerous and would only lead to elevated cholesterol. But, in fact, the opposite has proven true—the weight loss achieved through Atkins appears to improve cholesterol levels. Despite this, nutritionists and dietitians cast a wary eye on Atkins and similar diet plans.

“Do you know what I tell my patients?” says Nancy Kraft, a University of Iowa dietitian. “Forget the diet craze—any kind. Stick to a well-balanced menu, control portion size, and exercise. Read the labels, ignore food commercials, and make the plate full of color. That should cover all the bases.”

It sounds simple, but of course it isn’t. Recent research appearing in the New England Journal of Medicine notes that people on Atkins lose double the weight in six months compared to those on a standard low-fat diet, but Kraft says that other studies have shown similar weight loss between the diets after a year’s time.

While short-term weight loss for Atkins dieters may be significant, there’s little proof that the plan is effective over the long haul. And public health experts warn that people with a history of family heart disease should stay away from Atkins, which puts no limits on foods high in saturated fats, such as bacon, eggs, and cheese. However, the diet certainly appeals to people searching for immediate results.

“What I don’t agree with, ever, is that any food should be hated, whether it’s fat or carbohydrates,” says Kraft, adding that it takes 120 grams of carbohydrates for a body to run the brain. “When they take good food and make it evil, I can’t agree with that.”

The real secret to success, Kraft says, is making good choices, staying away from the junk, and going back to cooking your own meals. In the end, only time will reveal the true health benefits—or consequences—of the low-carb diet.