>low-carb is absolutely diuretic.  One of the functions of
 >carbohydrates is to hold water in the tissues; when carb
 >consumption drops, generally below 100g but certainly below >50g, the
tissues release the water they've been storing.
this suggests a temporary period only?

 >My understanding (though this is based on anecdotal >evidence) is that high
amounts of protein increase the diuretic >effect.
and this suggests a permanent change...are there two separate things going
on?

andrew