By now we've all read about the demise of the low-carb diet.
Yet I have been eating low-carb for almost a decade now, and because my medical tests indicate that I am quite healthy, I'm unlikely to give up on a nutritional program that has had such a positive effect.
The millions who have discovered weight loss without hunger, improved health and abundant energy aren't going to suddenly say, "Oh, gosh, low-carb isn't trendy anymore.
What has worn off is the apparent newness, the shock value, of discovering that a diet that is unafraid of fat can cause weight loss.
But was low-carb really a fad diet to begin with?
In my youth, it was common wisdom that if you wanted to lose weight you gave up potatoes, spaghetti, bread and sweets.
It was preceded by Dr. Herman Taller's Calories Don't Count in 1961 and Dr. Richard MacKarness' Eat Fat and Grow Slim in 1958.
I went low-carb because I read a nutrition book from 1951 that stated, "Obesity has nothing to do with how much you eat, it is, instead, a carbohydrate intolerance disease."
I have Eat and Grow Thin, by Vance Thompson, published in 1916, outlining a low carbohydrate diet.
For that matter, which of these items sound more like fad foods to you: a soy smoothie or a cheese omelet?
I do think the low-carb hype is dying down.
The folks who look at a diet as something they go on for a few weeks before their high school reunion, and then abandon, are moving on.
This Tex-Mex casserole recipe, contributed by reader Gwen Meehan, isn't a fad - it's good home cooking your family will love.
Dana Carpender is the author of 500 Low-Carb Recipes.