Grains are a good source of carbohydrates, which can provide quick and essential nutrients to your body. Carbohydrates give your body a quick, short, burst of energy soon after ingesting. Grains are also high in fiber and the type of grain you eat will affect the amount and type of fiber that you consume. The type of grain as well as other general health concerns can cause stomach pain as the food is being broken down.
Dietary Fiber
There are two types of dietary fiber: insoluble and soluble. Insoluble fiber helps foods pass through the digestive tract and be expelled. They add bulk to stools to make it easier for them to pass through the intestinal tract. Soluble fiber is water carrying fiber, and it helps slow down the absorption of nutrients and calories, providing a steadier level of nutrition during the digestive process. The balance between the two fibers can cause digestive pain, including in the stomach if there is too much insoluble fiber and insufficient water to help lubricate the digestive process.
Whole Grains
Whole grains are a good source of both types of dietary fiber. Whole grains are also low on the glycemic index, so they take longer to break down. Ingesting whole grains rather than refined grains can help reduce stomach and digestive tract pain as the balance between soluble and insoluble fibers will help reduce the shock to your system. The slower digestion rate of whole grains will place less overall stress on your digestive system.
Gluten Intolerance
Gluten intolerance is also known as celiac disease, where your body is intolerant to gluten, and as a consequence, damage occurs to your small intestine. Gluten is a protein found in many grain products, particularly wheat, rye and barley. Symptoms of celiac disease include diarrhea, abdominal pain, irritation or depression. According to Medline Plus, celiac disease is diagnosed through a blood test, and is genetic. Consult with a medical professional to treat and diagnose celiac disease.
Heartburn
Heartburn is also known as gastroesophogeal reflux or acid reflux. Heartburn occurs because the lower esophageal sphincter between the stomach and the esophagus does not always fully close, and the acidic digestive juices rise up, causing a painful, burning sensation in the stomach. Grains by themselves are not commonly listed as being a risky food for heartburn. Many of the trigger foods are commonly consumed with grains, so they increase the risk of stomach pain with grain consumption. Foods that are commonly considered risky as listed by MayoClinic.com include fatty foods, fried foods, ketchup, mustard, onions, tomato sauce and vinegar.
References
- U.S. Food and Drug Administration; The Scoop on Whole Grains; 2009
- University of Maryland Medical Center; Gastroesophageal Reflux Disease and Heartburn - Prevention; 2011
- Medline Plus; Dietary Fiber; 2011
- Medline Plus; Celiac Disease; 2011
- MayoClinic.com; Heartburn; 2011
- United States Department of Agriculture; Grains; 2011
