Whether fasting or not, the body still requires energy, primarily from glucose, a type of sugar.
Glucose typically comes from carbohydrates found in foods like grains, dairy, fruits, some vegetables, beans, and even sweets.
When the body’s immediate energy needs are met, any excess glucose is stored by the liver and muscles as glycogen.
These glycogen stores can be released into the bloodstream as needed to provide energy.
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However, during fasting, the body’s process shifts. After approximately 18 to 24 hours of fasting, the liver depletes its glycogen reserves.
At this stage, the body enters a state known as gluconeogenesis, where it begins producing glucose from fat stores, signaling the body’s shift into fasting mode.
As fasting continues and carbohydrate sources remain unavailable, the body eventually exhausts its fat reserves.
At this point, the body enters starvation mode, a more serious state where it begins to slow the metabolism and break down muscle tissue for energy.
Although “starvation mode” is a popular term in dieting culture, true starvation typically only occurs after several days or weeks without food.
For individuals fasting for up to 24 hours, it is generally safe to go without food for a day, provided there are no underlying health conditions that could make fasting risky.
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