Introduction: What is fasting?
There’s a tremendous surge in the popularity of fasting. Fasting is a practice that dates back centuries. It plays a central role in many religions and cultures.
Fasting is defined as abstaining from some foods or drinks for a set period. And there are many ways of fasting.
Most fasts are performed over 24–72 hours.
On the one hand, intermittent fasting involves cycling between eating and fasting periods, ranging from a few hours to a couple of days at a time.
Fasting has many health benefits, ranging from increased weight loss to improved brain function.
This article will examine what happens to your body any time you fast.
Effects of fasting after 12 hours
There is a spike in growth hormone levels after 12 hours of fasting. Growth hormone is an anti-aging hormone. It is the primary fat-burning hormone, and it is involved in healing joints. It is also involved with protein synthesis (i.e., the production of new proteins). Some people take growth hormone to get injected — it isn’t recommended, but some take it to heal parts of their body. What many people don’t know is that fasting will automatically trigger the release of growth hormone, so you can increase growth hormone just by the fact that you are fasting. What’s more, exercise will also increase growth hormone as well.
Effects of fasting after 18 hours
At about 18 hours of fasting, you’ll begin to develop autophagy. Autophagy is an exciting event that happens with your body. In autophagy, your body also starts to recycle old, damaged proteins and microbes. One type of protein recycled is the advanced glycated end product.
Here’s the thing — when you combine glucose with a protein, it becomes very sticky, so let’s say you’re on a high carbohydrate diet and that sugar combines with your protein, and it starts to glycate, or destroy some of the proteins in your body, and they don’t function as well as they should. They’ll then get sticky and clog things up. Your body will begin to clean all that up and turn these damaged proteins into new amino acids which…