This glossary relates to intermittent fasting and weight loss related terms to eliminate possible confusion while using our website:

  1. Intermittent fasting – An eating pattern that cycles between periods of fasting (not eating) and eating. The most common intermittent fasting method is fasting for an entire day, twice per week. Intermittent fasting does not specifically dictate which foods should be eaten, but rather when they should be eaten. In this respect, intermittent fasting is not a “diet” in the conventional sense. It is more accurately described as an “eating pattern.”
  2. Metabolism – The chemical processes that occur within a living organism in order to maintain life. The sum of the physical and chemical processes in an organism by which its material substance is produced, maintained, and destroyed, and by which energy is made available.
  3. Autophagy – A self-degradative process that is important for balancing sources of energy at critical times in development and in response to nutrient stress. In plain English, it is a process where cells have an opportunity to rest and begin to restore, rejuvenate, and repair weaker or damaged cells.
  4. Burning Calories – The process whereby the first calories that one’s body uses are from the carbohydrates in your system rather than the calories in one’s stored fat.
  5. Diet – The kinds of food that a person habitually eats. This term can also be defined as a special course of food to which one restricts oneself, either to lose weight or for medical reasons.
  6. Caloric intake – An average woman needs to eat about 2000 calories per day to maintain, and 1500calories to lose one pound of weight per week. An average man needs 2500 calories to maintain, and 2000 to lose one pound of weight per week.
  7. Organic – Food that is produced with the use of feed or fertilizer of plant or animal origin without employment of chemically formulated fertilizers, growth stimulants, antibiotics, or pesticides.
  8. Protein – Any of a class of nitrogenous organic compounds that consist of large molecules composed of one or more long chains of amino acids and are an essential part of all living organisms, especially as structural components of body tissues such as muscle, hair, collagen, and as enzymes and antibodies.
  9. Carbohydrates – A biological molecule consisting of carbon, hydrogen, and oxygen atoms, usually with a hydrogen–oxygen atom ratio of 2:1. The term is most common in biochemistry, where it is a synonym of ‘saccharide’, a group that includes sugars, starch, and cellulose. The saccharides are divided into four chemical groups: monosaccharides, disaccharides, oligosaccharides, and polysaccharides.
  10. Nutrition – The act or process of nourishing or being nourished. The sum of the processes by which a person takes in and utilizes food substances.
  11. Fermented foods – The chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat.