How does modern medicine explain what Korean medicine describes as weakening of the spleen and stomach, dampness-phlegm, and accumulation and stagnation? The discomfort and gas that appear especially after eating flour foods stem from complex factors that go beyond simple dyspepsia. Here are the key causes.
The first is gluten. Gluten, abundant in wheat flour, is a type of protein that can trigger an inflammatory response or cause dyspepsia during digestion in some individuals. When digestive enzymes are insufficient or the immune response of the intestinal mucosa is hypersensitive, gluten can irritate the intestinal barrier and cause inflammation. This spans a broad spectrum, ranging from serious autoimmune disease like celiac disease to non-celiac gluten sensitivity, which produces milder abdominal discomfort, headache, and fatigue. While celiac disease clearly shows damage to the intestinal mucosa, non-celiac gluten sensitivity refers to cases where symptoms arise upon gluten intake without overt damage.
The second critical factor is FODMAPs. FODMAPs is an acronym for fermentable oligosaccharides, disaccharides, monosaccharides, and polyols, referring collectively to carbohydrates that are poorly absorbed by our bodies, reach the small intestine, and are then rapidly fermented by gut microbiota in the large intestine. Wheat flour, especially wheat, contains a large amount of fructan, an oligosaccharide belonging to FODMAPs. As this fructan undergoes fermentation in the large intestine, it generates large volumes of various gases, such as carbon dioxide and methane, which is the main reason the belly balloons and fills with gas. These symptoms appear particularly pronounced in patients with irritable bowel syndrome. When the gut is sensitive, even a small amount of gas or intestinal distension can lead to severe pain and discomfort.
The third factor is gut dysbiosis. Countless microorganisms reside in our gut, and intestinal health varies greatly depending on how well they handle different types of food. The FODMAPs and gluten abundant in flour can be excessively fermented by specific gut microbiota, which can hinder the growth of beneficial bacteria, promote the proliferation of harmful bacteria, and disrupt the gut microbial ecosystem. An imbalanced gut microbiota further aggravates inflammatory reactions and increases intestinal permeability, potentially inducing a condition similar to leaky gut syndrome.
Lastly, modern methods of processing flour foods exert a significant influence. Bread, pasta, and snacks often contain various additives such as sugar, artificial sweeteners, vegetable oils, and emulsifiers, in addition to refined flour. These additives can negatively affect the gut microbiota, irritate the intestinal mucosa, and complicate the digestive process, promoting dyspepsia and gas production. For example, research suggests that certain emulsifiers can damage the intestinal mucosa and induce inflammation, impairing gut health.
Ultimately, modern medicine explains that the accumulation of gas after eating flour foods results from a combination of gluten sensitivity, FODMAP fermentation, gut dysbiosis, and modern food processing methods overloading our digestive system. Rather than viewing it simply as feeling indigestion, it is important to understand this as a crucial signal sent by the gut. It is time to pay closer attention to your body.
