Fasting for 36 hours once a week, or 24 hours twice a week on non-consecutive days, or 16 hours three times a week can help your body burn fat better, handle sugar better, and keep your energy-burning rate high.

Skipping meals intermittently for two weeks didn’t change how the body uses sugar, fat, or muscle protein in healthy, lean people—even when their insulin levels were raised.

After two weeks of skipping meals intermittently, the body burns fewer calories at rest—which could make you gain weight if you keep eating the same amount.

Skipping food two days a week (but not starving) for 3 months helps overweight people lose a bit of fat and weight, on average about 3.5% body fat and 2.8 kg.

Intermittent fasting without daily fasting maintains higher metabolic rate while still providing metabolic benefits.

People with metabolic syndrome who try intermittent fasting lose about 4 pounds on average after a few months, even without counting calories.