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Slimmers might lose weight on controversial high fat diets like the Atkins diet but the eating plan will make you moody, tired and a slave to vivid bad dreams.

Research by University of Sydney, Australia, has discovered that the once- popular fad diet has a serious short term impact on wellbeing.

During a three-day stint on the high-protein, low-carb plan dieters had more deep sleep - 18 per cent compared to 14 per cent on a normal diet.

This is because the high quantity of fat in the body stimulates the release of the hormone cholecystokinin that brings on tiredness.

But while the 15 participants slept more deeply, their sleep was punctuated with frequent waking as the body struggled to break down hard-to-digest foods.

Vivid bad dreams

They also had vivid bad dreams and more of them, with the number of dream recalls rising from 20 per cent on a normal diet to 53 per cent for Atkins dieters.

Yesterday Dr. Mike Eades, in his post Saturated Fat info at ASBP, mentioned the presentation given by Dr. Eric Westman - Low-GI, Low-Carbohydrate Diets in Diabetes - at the American Society of Bariatric Physicians meeting last week. I was unable to attend the meeting, but Dr. Westman provided me a copy of the presentation since it's a topic I'd like to discuss here today.Early in his presentation, Dr. Westman highlights the American Diabetes Association (ADA) goals of Medical Nutrition Therapy:Attain and maintain optimal metabolic outcomes including: Blood glucose levels in the normal range or as close to normal as safely possible to prevent or reduce the risk for complications of diabetes A lipid and lipoprotein profile that reduces the risk for macrovascular disease Blood pressure levels that reduce the risk for vascular disease Prevent and treat the chronic complications of diabetes Improve health through healthy food choices and physical activity Address individual nutritional needs taking into consideration personal and cultural preferences and lifestyle

This provided a nice segway into the comparison of dietary trial outcomes where carbohydrate included was measured by glycemic index and/or load or total carbohydrate in the diet.

Robin Robertson faced the same situation as many vegetarians. She followed a healthy plant-based diet, ate a variety of fruit and vegetables, and cooked vegetarian versions of pasta and rice dishes, making sure she got plenty of protein and whole grains. To her surprise, the numbers on the scale kept going up and up, no matter what she did.

Her own experience with vegetarianism and weight gain inspired Robertson to write "Carb Conscious Vegetarian," with 150 recipes designed to make the most of fresh natural ingredients without the unwelcome presence of a lot of refined carbohydrates. This is sure to be a wonderful resource for cooks vegetarian or not who want to serve vegetable dishes without taking a chance on obesity or diabetes, two of the conditions now being linked to a diet high in refined carbohydrates.

We've all heard of low fat, low carb, and high protein diets, but one Yale doctor says it's having too many flavors in our meals that keeps us fat .

He says cutting back on those flavors is the key to weight loss.

Jonathan Link lost 20 pounds and lowered his cholesterol in the last year. He says it's because of the flavors he chooses.

Jonathan says, "Now it's not a diet. It's the way that I eat. Its like a cookbook."

Jonathan is a follower of the flavor point diet. Author and Yale professor, Doctor David Katz says too many flavors in one meal triggers your brain to want more food.

Dr. Katz says, "When you're eating food that has that flavor - sugary foods, salty food - you turn on the appetite meters that respond to that flavor category.