One of my patients is a victim of hemorrhagic stroke and was subsequently intubated for mechanical ventilation. She became ventilator-dependent and was transferred to our ward for long-term care. She has hypertension and was taking 10mg of amlodipine and 80mg of telmisartan every day. Her milk diet is composed of 49% CHO; 30% fat and I personally think it is unfit for insulin resistant persons. Therefore, I gave her 10ml olive oil per nasogastric tube 5 times a day together with her milk (composition became 38% CHO; 46% fat). Her blood pressure gradually decreased over the next 8 months and finally she was completely free from anti-hypertensive agents. It was a simple supplement (out of my pocket & not supported by industry) and there was no compliance problem, because all her intake are totally controlled by our staff.
 Due A, Larsen TM, et al.: Comparison of the effects on insulin resistance and glucose tolerance of 6-mo high-monounsaturated-fat, low-fat, and control diets. Am J Clin Nutr. 2008; 87(4):855-862.
 Ferrara LA, Raimondi AS, et al.: Olive oil and reduced need for antihypertensive medications. Arch Intern Med 2000;160(6):837-842.