Avoiding grains may help your battle against pain and inflammation
By Dr. David Seaman on September 30th, 2008Grain consumption is an emotional topic for most people. The common recommendation is to avoid refined grains and eat whole grains. And there is evidence that eating whole grains has definitive health promoting benefits compared to refined grains. For example, a recent study reported that when obese subjects ate whole grains their blood levels of C-reactive protein (CRP) were significantly reduced (38%) compared to the subjects eating refined grains (1). CRP is a marker of inflammation and is linked to the expression of heart disease, cancer, macular degeneration, rheumatoid arthritis, and even osteoarthritits. As a consequence of this study, many have been led to believe that whole grains are good choice for people suffering with arthritis.
Based on the CRP-lowering effect of grain consumption, one could be led to conclude that whole grains should be consumed daily as they are anti-inflammatory and have no potential ill-effects. However, this study only compared the inflammatory differences between whole grains and refined grains in the context of CRP levels in obese subjects, and so claiming that grains are appropriate for arthritis sufferers is inappropriate.
If our goal is to live an Elated life that is pain- and disease-free, we need to ask the following question about the utility of grains. Are whole grains the best food to help us live a pain-free and vital life? The answer is no. First, on a caloric basis, whole grains are not a fiber and nutrient dense food compared to vegetables and fruit (2). Second, certain whole grains contain gluten, which is a substance that is known to have diverse pro-inflammatory effects (3). Each issue is briefly discussed in the following paragraphs.
If we compare the nutritional value of vegetables and fruits versus grains and dairy, we discover that grains and dairy are the losers. Consider fiber levels for example, which is considered to be one of the main reasons to eat whole grains. On a caloric basis, fresh fruit typically contains twice the amount of fiber as whole grains and non-starchy (green) vegetables contain 8 times the amount of fiber (2).
Potassium is a mineral that gets little attention and yet is so important for vascular and muscular function. The potassium levels in vegetables are 4 and 12 times those found in milk and whole grains. And the potassium levels in fruit are 2 and 5 times those found in milk and whole grains (2). Never take potassium supplements unless prescribed by your medical doctor; we are supposed to get potassium from our food and it is there in abundance.
For some, grain consumption can lead to gastrointestinal and musculoskeletal aches and pains, and this is often due to the presence of gluten. Wheat, rye, and barley are the gluten grains. The most common condition associated with gluten sensitivity is celiac disease, which is an uncommon gastrointestinal condition that presents with symptoms such as abdominal pain and obvious signs of malabsorption, such as weight loss and fatty stools (3).
Celiac experts tell us that patients with adult coeliac disease rarely present with the signs of malabsorption that would suggest celiac disease. Vague gastrointestinal symptoms predominate, such as bloating, gas, and related gastrointestinal discomfort. In fact, a substantial proportion of patients have no gastrointestinal symptoms at all, and instead suffer from symptoms that we often associate with stress or aging. This manner of presentation is now called the atypical or silent form of celiac disease (3). The presenting symptoms can include joint pain, muscle pain, arthritis, chronic fatigue, depression, and various neurological symptoms (3). The experts tell us that, “although these symptoms are common in primary care, we suggest that clinicians should test patients if symptoms are persistent or recurrent, if multiple symptoms are present, or if secondary care referral is being considered” (3).
If you are one who suffers from joint pain and elects to pursue a healthy lifestyle by eating better – make sure you’re getting the facts straight. I suggest consulting with a professional to review your diet if the results you were hoping for are not positive. The DeFlaming Guidelines found at http://www.deflame.com can have more details about grains and the trouble they cause.
References
1. Kathcher HI et al. The effects of a whole grain-enriched hypocaloric diet on cardiovascular disease risk factors in men and women with metabolic syndrome. Am J Clin Nutr. 2008;87(1):79-90.
2. Cordain L et al. Origins and evolution of the Western diet: health implications for the 21st century. Am J Clin Nutr. 2005; 81(2):341-54.
3. Hopper AD et al. Adult coeliac disease. Brit Med J. 2007; 335:558-62.

