Mediterranean Diet during Fasting: Synergy of Asceticism, Nutrionology, and Cultural Code Introduction: Food Pattern as a Bridge between Tradition and Science The Mediterranean Diet (MD), recognized by UNESCO as intangible cultural heritage of humanity and considered one of the most healthy dietary models from the perspective of evidence-based medicine, possesses a unique property: its basic principles have deep points of contact with the traditional fasting diet of Orthodox, Catholics, and Muslims in the region. In the context of fasting (Philippov/Christmas, Great or Ramadan), MD ceases to be just a diet, becoming a scientifically justified framework for building a full, safe, and physiologically adequate fasting menu that supports health rather than exhausting the body's resources. Philosophical and Structural Convergence Both systems are based not on calorie counting, but on food patterns and cultural practices. Emphasis on plant products: Both fasting and MD make the basis of the diet vegetables, fruits, legumes, nuts, seeds, and whole grains. This provides a high content of fiber, vitamins, minerals, and antioxidants. Fat as a qualitative, not quantitative indicator: In MD, the main source of fat is extra virgin olive oil. On fasting days when vegetable oil is allowed, it becomes an ideal choice, providing monounsaturated fatty acids and vitamin E. Limited/exclusion of meat: In MD, red meat is consumed rarely (a few times a month). During fasting, it is completely excluded for long periods. This convergence reduces the risks associated with excess heme iron, saturated fats, and glycated end products. Fish and seafood as an important component: In MD, fish (especially fatty - sardines, mackerel, herring) is consumed regularly. In the Orthodox fast, fish is allowed on certain days (such as Saturdays, Sundays, and major holidays during the Philippov fast), which allows integrating it into the overall scheme as a source of omega-3 PUFA, vitamin D, and complete pro ... Read more