Mediterranean Diet During Fasting: The 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 an intangible cultural heritage of humanity and considered one of the healthiest dietary models from the perspective of evidence-based medicine, has a unique property: its basic principles have deep points of contact with the traditional fasting diets of Orthodox, Catholics, and Muslims in the region. In the context of fasting (Philippov/Christmas, Great Lent, or Ramadan), the MD ceases to be just a diet, becoming a scientifically grounded framework for building a full, safe, and physiologically appropriate fasting menu that supports health rather than depletes 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-based products: Both fasting and MD make vegetables, fruits, legumes, nuts, seeds, and whole grains the foundation of the diet. This ensures 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. During fasting days when vegetable oil is allowed, it becomes an ideal choice, providing monounsaturated fatty acids and vitamin E. Limitation/exclusion of meat: In MD, red meat is consumed rarely (a few times a month). During fasting, it is completely excluded for extended 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), allowing it to be integrated into the overall scheme as a source of omega-3 P ... Read more