Intro To Fasting Part III: Intermittent Fasting In A Nutshell

Last summer I began my experimentation with fasting which I am continuing this Spring, this is part three in my series on this topic. Recap: Part I and part II.

Before I go further into “Water Fasting” or “Broth Fasting” aka – “Just not eating for days on end to lose weight,” I wanted to spend some more time on the process of getting into fasting in the first place.

The Skill of Fasting

I believe that fasting is actually a skill – If you are an overweight, standard American like myself, you are so used to overeating that weaning yourself off of this habit might take some practice, it did for me. The more you practice fasting – first for 8, 16, 24 and 36 hours – the more your body will get used to the process and the easier it will be, the better a time you will have easing into the most effective kind of fasting that lasts for several days on end.

Principals of Intermittent Fasting

This article got me into Intermittent Fasting in a big way. Go read it. I won’t rewrite the whole thing but the highlights are as follows:

  • IF is not a diet, it is an eating strategy
  • By prolonging the gaps between meals, the IF-practicioner hopes to lengthen the time the body spends burning it’s reserved fat sources
  • There are many strategies that can be used to implement intermittent fasting ranging from 18, 24 hour and longer

My initial exploration with Intermittent Fasting began with shifting to eating at 1pm and 7pm every day. This created an 18-hour fasting period from dinner the prior day and lunch the next day during which my body burned stored fat.

Initially I was afflicted with some headaches and light-headedness but eventually this passed, especially after the first week. I believe it was quite helpful to get used to fasting in this way before I could attempt the longer fasts I have been doing more recently.

 

 

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