Intermittent Fasting - How it Works Animation

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When we eat, carbohydrates in food are converted to glucose which serves as the primary energy source for organs in the body. Any excess glucose is stored in the liver and adipose tissue as glycogen and fats. During fasting periods, glycogen is converted back to glucose to provide energy. Once glycogen stores are depleted, the body breaks down fats into free fatty acids which are then converted into metabolic fuel. This process causes the body to burn fat for energy, leading to associated health benefits. Insulin is the hormone that moves glucose into cells, and its levels are regulated to match the glucose in the blood. Constant high levels of insulin may cause insulin insensitivity and increase the risk of prediabetes and type 2 diabetes. Fasting can help keep insulin levels low and reduce the risk of diabetes. Additionally, fasting promotes the production of neurotrophic factors which support the growth and survival of neurons, making it beneficial for the brain. However, fasting may not be suitable for everyone and can be unsafe if not done correctly. One safe and easy approach to intermittent fasting is extending the nighttime fast to a daily cycle of 16 hours, followed by an 8-hour eating window. Balanced meals with good nutrition and staying hydrated are important during fasting periods, and breaking the fast slowly and avoiding overeating unhealthy foods are also key considerations.

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