>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