Why olive oil doesn’t break the fast:

Zero insulin response: Pure fat with no carbohydrates or protein means no insulin spike
Maintains ketogenesis: Fat-burning state continues uninterrupted
Supports autophagy: EVOO polyphenols actually activate AMPK, which stimulates cellular clean-up
Creates ‘fasting-mimicking’ effect: Provides 120 calories of clean fuel whilst maintaining fasting metabolism

Specific benefits for MS patients:

Anti-inflammatory action: Oleocanthal (a polyphenol in EVOO) inhibits COX-1 and COX-2 enzymes similarly to ibuprofen but without gastrointestinal toxicity—directly addressing MS inflammation
Neuroprotection: EVOO polyphenols improve mitochondrial function, reduce oxidative stress on neural tissues, and support myelin integrity
Prevents nervous system depletion: Provides stable energy for Vata-dominant individuals without triggering hunger or energy crashes
Gastroprotection: Protects stomach lining during fasting by increasing prostaglandin E2 synthesis—particularly important as fasting increases risk of gastric irritation
Improved insulin sensitivity: EVOO activates SIRT1 pathways that enhance insulin sensitivity whilst making fasting sustainable
Gut protection: Reduces oxidative damage to gastric mucosa—critical for MS patients who often have intestinal permeability

Practical application: Take 15ml (one tablespoon) of high-quality extra virgin olive oil when hunger becomes challenging during the fasting window. The oil must be extra virgin (not refined) to retain polyphenols, and must be consumed cold (never heated, as heat destroys the beneficial polyphenols). This simple intervention can transform fasting from an ordeal into a sustainable practice, which is absolutely critical for MS patients who need consistency but struggle with energy depletion.