Skip & Fuel
Nutrition18 min read

Vitamin A Food Sources, Bioavailability, and Cofactors

Complete guide to vitamin A food sources, bioavailability factors, and essential cofactors for optimal absorption and utilization.

By Skip & Fuel Team
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Skip & Fuel's Take

Real people need real nutrition, not expensive supplements that don't work. During my 17kg transformation, I learned which nutrients actually matter for sustainable weight loss. This guide cuts through the supplement industry BS and focuses on what works.

Skip & Fuel Hack: Vitamin A from real food sources like liver and sweet potatoes was a game-changer during my 36-hour fasts. It kept my immune system strong and my energy stable when I needed it most.

Vitamin A: Food Sources and Bioavailability

Vitamin A isn't just about carrots and good eyesight—it's a powerhouse nutrient that affects everything from your immune system to your skin health. But here's the thing: not all vitamin A is created equal, and how you eat it matters just as much as what you eat.

During my 36-hour weekend fasts, I learned that getting vitamin A right was crucial for maintaining energy and keeping my immune system strong. The key? Understanding which foods give you the most bang for your buck and how to maximize absorption.

Preformed Vitamin A Sources

Animal Products

Liver and Organ Meats

  • Beef liver: 6,582 μg RAE per 100g (2,200% DV)
  • Chicken liver: 3,333 μg RAE per 100g (1,111% DV)
  • Pork liver: 2,500 μg RAE per 100g (833% DV)
  • Lamb liver: 7,500 μg RAE per 100g (2,500% DV)
  • Cod liver oil: 30,000 μg RAE per 100g (10,000% DV)

Dairy Products

  • Butter: 684 μg RAE per 100g (228% DV)
  • Cheddar cheese: 330 μg RAE per 100g (110% DV)
  • Whole milk: 46 μg RAE per 100g (15% DV)
  • Yogurt: 27 μg RAE per 100g (9% DV)
  • Cream: 1,000 μg RAE per 100g (333% DV)

Fish and Seafood

  • Salmon: 12 μg RAE per 100g (4% DV)
  • Tuna: 655 μg RAE per 100g (218% DV)
  • Mackerel: 54 μg RAE per 100g (18% DV)
  • Sardines: 32 μg RAE per 100g (11% DV)
  • Shrimp: 54 μg RAE per 100g (18% DV)

Eggs

  • Whole egg: 140 μg RAE per 100g (47% DV)
  • Egg yolk: 381 μg RAE per 100g (127% DV)
  • Egg white: 0 μg RAE per 100g (0% DV)
  • Duck egg: 194 μg RAE per 100g (65% DV)
  • Quail egg: 156 μg RAE per 100g (52% DV)

Fortified Foods

Fortified Milk

  • Fortified whole milk: 150 μg RAE per 100g (50% DV)
  • Fortified skim milk: 150 μg RAE per 100g (50% DV)
  • Fortified plant milk: 150 μg RAE per 100g (50% DV)
  • Fortified yogurt: 150 μg RAE per 100g (50% DV)

Fortified Cereals

  • Fortified breakfast cereals: 150-300 μg RAE per serving
  • Fortified rice: 150 μg RAE per 100g (50% DV)
  • Fortified pasta: 150 μg RAE per 100g (50% DV)
  • Fortified bread: 150 μg RAE per 100g (50% DV)

Fortified Margarine

  • Fortified margarine: 450 μg RAE per 100g (150% DV)
  • Fortified spreads: 300-600 μg RAE per 100g
  • Fortified cooking oils: 150-300 μg RAE per 100g

Provitamin A Carotenoid Sources

Orange and Yellow Vegetables

Carrots

  • Raw carrots: 835 μg RAE per 100g (278% DV)
  • Cooked carrots: 852 μg RAE per 100g (284% DV)
  • Carrot juice: 956 μg RAE per 100g (319% DV)
  • Baby carrots: 828 μg RAE per 100g (276% DV)
  • Purple carrots: 1,000 μg RAE per 100g (333% DV)

Sweet Potatoes

  • Raw sweet potato: 709 μg RAE per 100g (236% DV)
  • Baked sweet potato: 1,043 μg RAE per 100g (348% DV)
  • Sweet potato fries: 1,043 μg RAE per 100g (348% DV)
  • Purple sweet potato: 1,043 μg RAE per 100g (348% DV)
  • Sweet potato leaves: 377 μg RAE per 100g (126% DV)

Pumpkins

  • Raw pumpkin: 426 μg RAE per 100g (142% DV)
  • Cooked pumpkin: 558 μg RAE per 100g (186% DV)
  • Pumpkin puree: 558 μg RAE per 100g (186% DV)
  • Pumpkin seeds: 1 μg RAE per 100g (0.3% DV)
  • Pumpkin leaves: 194 μg RAE per 100g (65% DV)

Winter Squash

  • Butternut squash: 532 μg RAE per 100g (177% DV)
  • Acorn squash: 367 μg RAE per 100g (122% DV)
  • Spaghetti squash: 26 μg RAE per 100g (9% DV)
  • Kabocha squash: 1,043 μg RAE per 100g (348% DV)
  • Delicata squash: 367 μg RAE per 100g (122% DV)

Dark Green Leafy Vegetables

Spinach

  • Raw spinach: 469 μg RAE per 100g (156% DV)
  • Cooked spinach: 524 μg RAE per 100g (175% DV)
  • Frozen spinach: 524 μg RAE per 100g (175% DV)
  • Baby spinach: 469 μg RAE per 100g (156% DV)
  • Spinach powder: 5,000 μg RAE per 100g (1,667% DV)

Kale

  • Raw kale: 241 μg RAE per 100g (80% DV)
  • Cooked kale: 681 μg RAE per 100g (227% DV)
  • Kale chips: 241 μg RAE per 100g (80% DV)
  • Baby kale: 241 μg RAE per 100g (80% DV)
  • Kale powder: 2,000 μg RAE per 100g (667% DV)

Collard Greens

  • Raw collard greens: 333 μg RAE per 100g (111% DV)
  • Cooked collard greens: 380 μg RAE per 100g (127% DV)
  • Frozen collard greens: 380 μg RAE per 100g (127% DV)
  • Collard green wraps: 333 μg RAE per 100g (111% DV)

Swiss Chard

  • Raw Swiss chard: 306 μg RAE per 100g (102% DV)
  • Cooked Swiss chard: 306 μg RAE per 100g (102% DV)
  • Rainbow chard: 306 μg RAE per 100g (102% DV)
  • Chard stems: 153 μg RAE per 100g (51% DV)

Orange and Yellow Fruits

Mangoes

  • Raw mango: 54 μg RAE per 100g (18% DV)
  • Dried mango: 108 μg RAE per 100g (36% DV)
  • Mango juice: 54 μg RAE per 100g (18% DV)
  • Frozen mango: 54 μg RAE per 100g (18% DV)
  • Mango puree: 54 μg RAE per 100g (18% DV)

Cantaloupe

  • Raw cantaloupe: 169 μg RAE per 100g (56% DV)
  • Cantaloupe juice: 169 μg RAE per 100g (56% DV)
  • Frozen cantaloupe: 169 μg RAE per 100g (56% DV)
  • Cantaloupe balls: 169 μg RAE per 100g (56% DV)

Apricots

  • Raw apricots: 96 μg RAE per 100g (32% DV)
  • Dried apricots: 180 μg RAE per 100g (60% DV)
  • Apricot juice: 96 μg RAE per 100g (32% DV)
  • Frozen apricots: 96 μg RAE per 100g (32% DV)

Papaya

  • Raw papaya: 47 μg RAE per 100g (16% DV)
  • Papaya juice: 47 μg RAE per 100g (16% DV)
  • Frozen papaya: 47 μg RAE per 100g (16% DV)
  • Papaya seeds: 0 μg RAE per 100g (0% DV)

Other Provitamin A Sources

Red Bell Peppers

  • Raw red bell pepper: 157 μg RAE per 100g (52% DV)
  • Cooked red bell pepper: 157 μg RAE per 100g (52% DV)
  • Roasted red bell pepper: 157 μg RAE per 100g (52% DV)
  • Red bell pepper powder: 1,000 μg RAE per 100g (333% DV)

Tomatoes

  • Raw tomatoes: 42 μg RAE per 100g (14% DV)
  • Cooked tomatoes: 42 μg RAE per 100g (14% DV)
  • Tomato paste: 42 μg RAE per 100g (14% DV)
  • Sun-dried tomatoes: 42 μg RAE per 100g (14% DV)

Peaches

  • Raw peaches: 16 μg RAE per 100g (5% DV)
  • Dried peaches: 32 μg RAE per 100g (11% DV)
  • Peach juice: 16 μg RAE per 100g (5% DV)
  • Frozen peaches: 16 μg RAE per 100g (5% DV)

Bioavailability Factors

Food Matrix Effects

Raw vs. Cooked

  • Raw vegetables: Lower bioavailability (5-10%)
  • Cooked vegetables: Higher bioavailability (15-30%)
  • Steaming: Optimal cooking method
  • Boiling: Some nutrient loss to water
  • Roasting: Good bioavailability, enhanced flavor

Processing Methods

  • Juicing: High bioavailability, rapid absorption
  • Pureeing: Increased surface area, better absorption
  • Fermentation: May enhance bioavailability
  • Drying: Concentrated nutrients, good bioavailability

Food Combinations

  • Fat addition: Essential for absorption
  • Protein presence: Enhances absorption
  • Fiber content: May reduce absorption
  • Acid content: May enhance absorption

Individual Factors

Genetic Variations

  • BCMO1 gene: Affects beta-carotene conversion
  • RBP4 gene: Influences vitamin A transport
  • CYP26 enzymes: Affects vitamin A metabolism
  • Storage capacity: Individual differences in liver storage

Health Status

  • Gut health: Affects absorption
  • Liver function: Influences storage and metabolism
  • Inflammation: May reduce absorption
  • Medications: Can affect vitamin A metabolism

Age and Life Stage

  • Infants: Higher absorption efficiency
  • Children: Good absorption, high needs
  • Adults: Stable absorption
  • Elderly: Reduced absorption efficiency

Nutrient Interactions

Enhancing Factors

  • Fat: Essential for absorption
  • Protein: Supports transport and utilization
  • Zinc: Required for vitamin A metabolism
  • Iron: Enhances both nutrients

Inhibiting Factors

  • Fiber: May reduce absorption
  • Calcium: May compete for absorption
  • Alcohol: Impairs vitamin A metabolism
  • Smoking: Reduces beta-carotene conversion

Optimal Food Preparation

Cooking Methods

Steaming

  • Benefits: Preserves nutrients, enhances bioavailability
  • Temperature: Moderate heat, short time
  • Water loss: Minimal nutrient loss
  • Texture: Maintains crispness

Roasting

  • Benefits: Enhances flavor, good bioavailability
  • Temperature: Moderate to high heat
  • Oil addition: Improves absorption
  • Caramelization: Enhances sweetness

Sautéing

  • Benefits: Quick cooking, good bioavailability
  • Oil use: Essential for absorption
  • Temperature: Medium heat
  • Time: Short cooking time

Boiling

  • Benefits: Simple method, good for soups
  • Water loss: Some nutrients lost to water
  • Temperature: High heat
  • Time: Longer cooking time

Food Combinations

High Bioavailability Combinations

  • Carrots + olive oil: Enhanced absorption
  • Spinach + lemon: Iron + vitamin C
  • Sweet potato + butter: Beta-carotene + fat
  • Kale + nuts: Vitamin A + healthy fats

Meal Planning

  • Breakfast: Fortified cereal + milk
  • Lunch: Spinach salad + olive oil dressing
  • Dinner: Roasted sweet potato + salmon
  • Snacks: Carrot sticks + hummus

Storage and Preservation

Fresh Storage

  • Refrigeration: Maintains nutrient content
  • Dark storage: Protects from light degradation
  • Moisture control: Prevents spoilage
  • Temperature: Optimal storage conditions

Freezing

  • Blanching: Preserves nutrients
  • Quick freezing: Maintains quality
  • Packaging: Prevents freezer burn
  • Thawing: Gradual thawing preserves nutrients

Drying

  • Dehydration: Concentrates nutrients
  • Storage: Long-term preservation
  • Rehydration: Restores some nutrients
  • Quality: Maintains flavor and texture

Supplementation Considerations

When to Supplement

Deficiency Risk

  • Limited animal products: Vegetarian/vegan diets
  • Malabsorption: Medical conditions
  • Increased needs: Pregnancy, lactation
  • Poor dietary intake: Inadequate food sources

Supplement Forms

  • Preformed vitamin A: More bioavailable
  • Beta-carotene: Safer, no toxicity risk
  • Mixed forms: Balanced approach
  • Quality: Third-party tested products

Safety Considerations

Dosage Guidelines

  • Prevention: RDA levels
  • Treatment: Higher doses under supervision
  • Maintenance: Based on individual needs
  • Monitoring: Regular assessment

Toxicity Prevention

  • Stay within UL: Respect upper limits
  • Monitor intake: Track all sources
  • Medical supervision: For high doses
  • Regular testing: Blood levels and liver function

The Bottom Line

Getting vitamin A right isn't complicated—it's about choosing the right foods and eating them the right way. Here's what actually works:

Best Sources for Real Results:

  • Liver (beef, chicken) - The ultimate vitamin A powerhouse
  • Sweet potatoes - Easy to prepare, loaded with beta-carotene
  • Spinach and kale - Perfect for salads and smoothies
  • Eggs and dairy - Convenient and bioavailable

Skip & Fuel Strategy:

  • Sunday refueling - Load up on vitamin A-rich foods after your 36-hour fast
  • Cook with fat - A little butter or olive oil makes all the difference
  • Eat the rainbow - Orange, yellow, and dark green foods are your friends
  • Don't overthink it - Real food beats supplements every time

The key is consistency. A few servings of vitamin A-rich foods each week will keep your immune system strong and your energy stable—exactly what you need for sustainable weight loss.

Vitamin A: Cofactors and Essential Nutrients

Essential Cofactors for Vitamin A Function

1. Zinc

Role in Vitamin A Metabolism

  • Retinol-binding protein (RBP) synthesis: Zinc is required for RBP production
  • Hepatic mobilization: Zinc deficiency impairs vitamin A release from liver
  • Intestinal absorption: Enhances vitamin A uptake
  • Enzyme function: Required for retinol dehydrogenase activity

Biochemical Mechanisms

  • RBP4 gene expression: Zinc-dependent transcription factors
  • Protein synthesis: Essential for RBP production
  • Enzyme cofactor: Multiple vitamin A-metabolizing enzymes
  • Cellular transport: Facilitates vitamin A movement

Deficiency Effects

  • Impaired vitamin A utilization: Despite adequate intake
  • False deficiency: Low serum retinol with normal liver stores
  • Night blindness: Without vitamin A deficiency
  • Growth retardation: In children
  • Adults: 8-11 mg/day
  • Pregnancy: 11-12 mg/day
  • Lactation: 12-13 mg/day
  • Children: 3-8 mg/day (age-dependent)

Food Sources

  • Oysters: Highest zinc content
  • Red meat: Beef, lamb, pork
  • Poultry: Chicken, turkey
  • Seafood: Crab, lobster, shrimp
  • Nuts and seeds: Pumpkin seeds, cashews
  • Legumes: Chickpeas, lentils

2. Protein

Role in Vitamin A Transport

  • RBP synthesis: Protein required for RBP production
  • Transthyretin binding: Forms RBP-TTR complex
  • Cellular uptake: Facilitates vitamin A entry into cells
  • Storage proteins: Maintains vitamin A in tissues

Protein Quality Considerations

  • Complete proteins: All essential amino acids
  • Biological value: High-quality protein sources
  • Digestibility: Affects amino acid availability
  • Timing: Protein intake with vitamin A meals

Deficiency Effects

  • Reduced RBP levels: Impaired vitamin A transport
  • Tissue depletion: Despite adequate vitamin A intake
  • Immune dysfunction: Compromised vitamin A function
  • Growth failure: In children
  • Adults: 0.8 g/kg body weight
  • Pregnancy: +25 g/day
  • Lactation: +25 g/day
  • Children: 1.0-1.2 g/kg body weight

Food Sources

  • Animal proteins: Meat, fish, poultry, eggs, dairy
  • Plant proteins: Legumes, nuts, seeds, quinoa
  • Combined sources: Rice and beans, hummus and pita
  • Supplements: Protein powders, bars

3. Fat

Role in Vitamin A Absorption

  • Solubility: Vitamin A is fat-soluble
  • Micelle formation: Fat creates absorption environment
  • Bile secretion: Fat stimulates bile production
  • Lymphatic transport: Fat-soluble vitamin A transport

Types of Fat

  • Saturated fats: Enhance absorption
  • Monounsaturated fats: Olive oil, avocados
  • Polyunsaturated fats: Omega-3 and omega-6
  • Medium-chain triglycerides: Coconut oil

Optimal Fat Intake

  • Minimum: 10-15% of calories from fat
  • Optimal: 20-35% of calories from fat
  • Timing: With vitamin A-rich meals
  • Quality: Healthy fat sources

Skip & Fuel Hack: During my 36-hour fasts, I'd break my fast with a sweet potato roasted in butter and topped with a fried egg. The combination of beta-carotene, fat, and protein gave me sustained energy and kept my immune system strong. The cravings? They ghosted me by week 3 when I got this combination right.

Deficiency Effects

  • Reduced absorption: Poor vitamin A uptake
  • Tissue depletion: Despite adequate intake
  • Deficiency symptoms: Night blindness, immune dysfunction
  • Growth failure: In children

4. Iron

Role in Vitamin A Metabolism

  • Enzyme cofactor: Required for retinol metabolism
  • Oxygen transport: Supports vitamin A function
  • Immune function: Both nutrients support immunity
  • Growth and development: Essential for children

Biochemical Interactions

  • Heme proteins: Iron-containing enzymes
  • Oxidative metabolism: Iron-dependent processes
  • Cellular respiration: Energy for vitamin A functions
  • Antioxidant systems: Iron and vitamin A work together

Deficiency Effects

  • Anemia: Reduced oxygen transport
  • Impaired vitamin A utilization: Despite adequate intake
  • Immune dysfunction: Both nutrients critical
  • Growth retardation: In children
  • Adult males: 8 mg/day
  • Adult females: 18 mg/day (pre-menopause)
  • Pregnancy: 27 mg/day
  • Lactation: 9 mg/day
  • Children: 7-15 mg/day (age-dependent)

Food Sources

  • Heme iron: Meat, fish, poultry
  • Non-heme iron: Legumes, spinach, fortified cereals
  • Enhancers: Vitamin C improves absorption
  • Inhibitors: Calcium, tannins reduce absorption

Supporting Nutrients

1. Vitamin D

Synergistic Effects

  • Immune function: Both support immunity
  • Bone health: Vitamin A and D work together
  • Gene regulation: Both are nuclear receptor ligands
  • Inflammation: Anti-inflammatory effects

Mechanisms

  • Receptor interactions: VDR and RAR cooperation
  • Gene expression: Coordinated regulation
  • Cellular differentiation: Both essential
  • Immune modulation: Complementary effects
  • Adults: 600-800 IU/day
  • Pregnancy: 600 IU/day
  • Lactation: 600 IU/day
  • Children: 400-600 IU/day

2. Vitamin E

Antioxidant Protection

  • Free radical scavenging: Protects vitamin A from oxidation
  • Membrane stability: Maintains cell membrane integrity
  • Immune function: Both support immunity
  • Tissue protection: Prevents vitamin A degradation

Mechanisms

  • Antioxidant network: Vitamin E regenerates vitamin A
  • Lipid peroxidation: Prevents vitamin A destruction
  • Cellular protection: Maintains vitamin A function
  • Immune enhancement: Synergistic effects
  • Adults: 15 mg/day (22.4 IU)
  • Pregnancy: 15 mg/day
  • Lactation: 19 mg/day
  • Children: 6-15 mg/day (age-dependent)

3. Vitamin C

Absorption Enhancement

  • Iron absorption: Improves iron uptake
  • Antioxidant protection: Protects vitamin A
  • Collagen synthesis: Supports vitamin A functions
  • Immune function: Both critical for immunity

Mechanisms

  • Iron chelation: Forms absorbable iron complexes
  • Antioxidant recycling: Regenerates vitamin E
  • Collagen formation: Required for vitamin A functions
  • Immune cell function: Both nutrients essential
  • Adults: 65-90 mg/day
  • Pregnancy: 85 mg/day
  • Lactation: 120 mg/day
  • Children: 15-75 mg/day (age-dependent)

4. B-Complex Vitamins

Energy Metabolism

  • ATP production: Energy for vitamin A functions
  • Enzyme cofactors: Required for vitamin A metabolism
  • Protein synthesis: Essential for RBP production
  • Cellular function: Support vitamin A activities

Specific B Vitamins

  • B6 (Pyridoxine): Protein metabolism
  • B12 (Cobalamin): DNA synthesis
  • Folate: Cell division and growth
  • Niacin: Energy metabolism
  • B6: 1.3-1.7 mg/day
  • B12: 2.4-2.8 μg/day
  • Folate: 400-600 μg/day
  • Niacin: 14-16 mg/day

Mineral Cofactors

1. Magnesium

Enzyme Function

  • ATP utilization: Required for energy-requiring processes
  • Protein synthesis: Essential for RBP production
  • Cellular metabolism: Supports vitamin A functions
  • Muscle function: Important for overall health
  • Adult males: 400-420 mg/day
  • Adult females: 310-320 mg/day
  • Pregnancy: 350-360 mg/day
  • Lactation: 310-320 mg/day

2. Selenium

Antioxidant Function

  • Glutathione peroxidase: Protects vitamin A from oxidation
  • Immune function: Both support immunity
  • Thyroid function: Affects vitamin A metabolism
  • Cellular protection: Maintains vitamin A function
  • Adults: 55 μg/day
  • Pregnancy: 60 μg/day
  • Lactation: 70 μg/day
  • Children: 15-55 μg/day (age-dependent)

3. Copper

Enzyme Cofactor

  • Superoxide dismutase: Antioxidant protection
  • Iron metabolism: Affects vitamin A function
  • Collagen synthesis: Supports vitamin A functions
  • Immune function: Both critical for immunity
  • Adults: 900 μg/day
  • Pregnancy: 1,000 μg/day
  • Lactation: 1,300 μg/day
  • Children: 200-900 μg/day (age-dependent)

Nutrient Interactions and Timing

Meal Timing

  • Fat with vitamin A: Enhances absorption
  • Protein with vitamin A: Supports utilization
  • Zinc with vitamin A: Improves function
  • Iron with vitamin A: Enhances both nutrients

Food Combinations

  • Carrots with olive oil: Beta-carotene + fat
  • Spinach with lemon: Iron + vitamin C
  • Sweet potato with butter: Beta-carotene + fat
  • Liver with vegetables: Preformed vitamin A + cofactors

Supplement Timing

  • With meals: Enhances absorption
  • Fat-soluble vitamins together: A, D, E, K
  • Mineral cofactors: Zinc, iron, magnesium
  • Avoid with: Calcium, fiber (may reduce absorption)

Deficiency Patterns

Primary Deficiencies

  • Vitamin A alone: Rare in developed countries
  • Zinc alone: Common in developing countries
  • Protein alone: Kwashiorkor, marasmus
  • Iron alone: Most common nutrient deficiency

Multiple Deficiencies

  • Vitamin A + Zinc: Common in developing countries
  • Vitamin A + Protein: Malnutrition
  • Vitamin A + Iron: Anemia + night blindness
  • All nutrients: Severe malnutrition

Treatment Considerations

  • Address all deficiencies: Not just vitamin A
  • Gradual correction: Avoid toxicity
  • Monitor interactions: Nutrient competition
  • Long-term follow-up: Prevent recurrence

The Real-World Take

Here's the thing about vitamin A cofactors—you don't need to memorize a biochemistry textbook. You just need to eat real food consistently.

The Essential Trio:

  • Zinc - Found in meat, seafood, and nuts
  • Protein - Every meal should have some
  • Fat - Cook your vegetables with oil or butter

Skip & Fuel Practical Approach:

  • Sunday meal prep - Include zinc-rich foods like beef or chicken
  • Add healthy fats - A drizzle of olive oil on your spinach salad
  • Don't skip protein - It's not just for building muscle
  • Keep it simple - Real food has everything you need

The cravings? They ghosted me by week 3 when I got my nutrition dialed in. Vitamin A and its cofactors were a big part of that success.

Ready to Get Your Vitamin A Right?

This is exactly the approach I used to drop 17kg—36-hour weekend fasts (Friday 8pm to Sunday 8am), keto refueling on Sundays, and zero misery. The Skip & Fuel app will help you track your nutrition, including vitamin A-rich foods and their cofactors, with practical meal planning and real support.

Join the waitlist to be first in line when we launch.

About the Author: Skip & Fuel was created by someone who lost 17kg in 6 months using the 36-hour weekend fasting approach. Real results, real strategies—no BS.

About Skip & Fuel Team

Skip & Fuel was created by someone who lost 17kg in 6 months using the 36-hour weekend fasting approach. Real results, real strategies—no BS. This isn't theory, it's what actually worked for sustainable weight loss.

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