What is intermittent fasting, the method that helped this Korean influencer lose 23kg after childbirth?

Lee Da-eun / Captured from Lee's social media

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Influencer Lee Da-eun has shared the secret behind her impressive 23-kilogram weight loss after giving birth to her second child.

Lee recently interacted with fans through her social media, responding to questions about her post-pregnancy transformation. She revealed her current weight as 58.6kg, saying she had lost 1kg in just two weeks. At the time of delivery, she weighed 82kg.

Lee, who remarried fellow cast member Yoon Nam-ki from MBN’s “Love After Divorce 2,” welcomed their second son in August 2024 and has been steadily losing weight ever since.

Intermittent fasting, Lee said, is “the best method for those who find working out a hassle,” and credited it for the majority of her weight loss. Lee practiced the 16:8 method, fasting for 16 hours and then eating within an 8-hour window. “I usually ate between 1 p.m. and 7 p.m.,” she explained. “I ate whatever I wanted for lunch, but for dinner I stir-fried chicken breast with vegetables like bell pepper, cabbage, zucchini and carrots, seasoned with a bit of salt and pepper.”

She said she did not use injectable obesity treatments, adding that intermittent fasting naturally reduced her appetite over time.

Lee also revealed a second weight loss tip: cutting out snacks. “I occasionally drink protein shakes, but having them every day is too much. I’ve completely stopped snacking,” she said.

Standing at 170cm tall, Lee said her goal is to return to her pre-pregnancy weight of 55kg. In addition to her meal plan, she plans to add both cardio and strength training to build a toned body.

Lee Da-eun / Captured from MBN

Intermittent fasting is a dietary approach that involves limiting food intake to specific time periods while maintaining long stretches of fasting. The most common form is the 16:8 method, fasting for 16 hours and eating only during the remaining 8 hours.

The weight-loss principle behind intermittent fasting lies in extended fasting periods. When the body is deprived of food for long stretches, it uses stored fat for energy, helping reduce body fat. Controlled fasting can also stabilize insulin levels and improve glucose metabolism.

However, experts warn against overeating during the eating window and emphasize that those with conditions like diabetes should consult medical professionals before attempting intermittent fasting. Long stretches without eating can cause dangerously low blood sugar in those with diabetes.

To adopt intermittent fasting safely, it is recommended to begin with a 12-hour fast and gradually increase to 16 hours. It is essential to hydrate during fasting periods by drinking water or unsweetened tea. Meals should include proteins, healthy fats and complex carbohydrates such as brown rice, oats, whole grains, legumes, nuts and vegetables. Maintaining regular sleep and activity patterns can also help boost metabolism.

The benefits of cutting out snacks

Many women turn to snacks — especially sugary treats — when skipping meals, but this can be counterproductive. Snacks high in simple sugars can spike blood sugar levels, triggering insulin release and promoting fat storage. Replacing sweets with foods rich in complex carbs can support healthier weight management.

If quitting snacks entirely is difficult, nutritionists suggest replacing them with healthier options that promote satiety while also providing nutritional value. Examples include macadamia nuts, green tea, dark chocolate, plain yogurt, boiled eggs and ricotta cheese. Macadamia nuts are rich in healthy fats and help maintain fullness, while catechins in green tea aid in burning fat. Dark chocolate with high cacao content suppresses the appetite and plain yogurt offers probiotics and satiety. Boiled eggs are high in protein and ricotta cheese contains both protein and calcium, making them ideal healthy snacks.

This article from the Kormedi.com, Korea’s top healthcare and medical portal, is translated by a generative AI system and edited by The Korea Times.