Intermittent Fasting - The Latest Craze For A Healthier Lifestyle
Hospitality Food & Wine|Mid Apr. 2019 Year 2 Issue 4

The latest craze for a healthier Llifestyle.

Intermittent Fasting - The Latest Craze For A Healthier Lifestyle

More so than ever, people are opting for a healthier lifestyle. Influence from social media and media influencers, the obesity rate, in general, has been slowly declining over the years. Some exercise a lot while some go on follow various dietary patterns as a means of losing that extra weight. A gluten-free diet, vegetarian diet or ketogenic diet, people are doing all they can do get to their desired body goals. Awareness about leading a healthier lifestyle has never been more prominent.

However, a lesser-known form of dietary lifestyle has been making the rounds lately. Intermittent fasting, the once widely popular dietary routine in ancient times has been making a comeback in recent times and it could not be more welcomed in today’s age.

Many people are not aware of the term intermittent fasting and some of those that do are often misinformed as to what intermittent fasting really is. When they hear the term ‘fasting’, immediately the mind starts picturing about it starving yourself in order to lose weight. This certainly is not what intermittent fasting is about.

What is intermittent fasting?

First of all, intermittent fasting is not a form of diet but a dietary plan that involves eating in specific periods of time. Simply put, intermittent fasting is not about what food goes inside your body but rather when you put it inside. Many people confuse intermittent fasting as starving yourself for long periods to lose unnecessary weight and remain healthy. While this is true to some extent, it can also be quite misleading into thinking that intermittent fasting is forcing the body to disregard food altogether.

This story is from the Mid Apr. 2019 Year 2 Issue 4 edition of Hospitality Food & Wine.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.

This story is from the Mid Apr. 2019 Year 2 Issue 4 edition of Hospitality Food & Wine.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.

MORE STORIES FROM HOSPITALITY FOOD & WINEView All
SHERATON GRANDE SUKHUMVIT, A LUXURY COLLECTION HOTEL, BANGKOK
Hospitality Food & Wine

SHERATON GRANDE SUKHUMVIT, A LUXURY COLLECTION HOTEL, BANGKOK

Well-defined by a balance of impressive designs and luxurious interiors, the hotel offers guests luxury accommodation complimented by exceptional service.

time-read
4 mins  |
Mid Feb 2020 Year 3 Issue 2
Home Remedies Backed by Science
Hospitality Food & Wine

Home Remedies Backed by Science

It’s not clear exactly what makes a home remedy do the trick.

time-read
7 mins  |
Mid Feb 2020 Year 3 Issue 2
Blissful Dining At The All New Spice Room, Hotel Yak & Yeti
Hospitality Food & Wine

Blissful Dining At The All New Spice Room, Hotel Yak & Yeti

Hotel Yak and Yeti’s famed Sunrise Restaurant is no more and in its place is the all-new Spice Room; an Indian fine dining restaurant by night and a buffet during the day.

time-read
4 mins  |
Mid Feb 2020 Year 3 Issue 2
Hospitality Food & Wine

Making Restaurant a Sustainable Business

Restaurants, Bars, Clubs, Lounges, Banquets, whatever type they are, they have now become a community center of this century

time-read
7 mins  |
Mid Feb 2020 Year 3 Issue 2
20 POPULAR RESTAURANTS of Kathmandu according to Travelers
Hospitality Food & Wine

20 POPULAR RESTAURANTS of Kathmandu according to Travelers

There are some things which are growing as global phenomenon with the development in accessibility, communication & internet.

time-read
10+ mins  |
Mid Feb 2020 Year 3 Issue 2
The Make Year for Nepali Tourism
Hospitality Food & Wine

The Make Year for Nepali Tourism

Visit Nepal Year 2020 kicked off and well underway, but majority of us are skeptical about the country’s goal of reaching 2 million tourists.

time-read
4 mins  |
Mid January 2020 Year 3 Issue 1
The Rise of Jogi Bhat
Hospitality Food & Wine

The Rise of Jogi Bhat

Let me ask a serious question about Nepalese food. Most of us have grown up in households where left over rice has either been used to be served with hot milk or Bhuteko bhat with onions and local butter with a touch of turmeric.

time-read
3 mins  |
Mid January 2020 Year 3 Issue 1
5 Coffee Shop Trends Set to Dominate the Market in 2020
Hospitality Food & Wine

5 Coffee Shop Trends Set to Dominate the Market in 2020

Nowadays, it seems like there is a coffee shop at every corner no matter where you find yourself, and if there is a corner without a coffee shop right now, you can bet that there’ll be one in 2020.

time-read
4 mins  |
Mid January 2020 Year 3 Issue 1
Hospitality Food & Wine

DISCOVERING AUSSIE WINES

Enoteca @FNW

time-read
2 mins  |
Mid January 2020 Year 3 Issue 1
Hospitality Food & Wine

MÖVENPICK KUREDHIVARU MALDIVES WITH GO AIR

When Go Air announced its winter schedule for Malé, Maldives, timed ahead of the upcoming holiday and wedding season in India and with fares as low as INR 9,999 all-inclusive, anyone would be enticed…so why blame me?

time-read
3 mins  |
Mid January 2020 Year 3 Issue 1