Whole grains lower C-reactive protein (CRP), a marker of inflammation in the human body

Info source: 

http://www.m.webmd.com/a-to-z-guides/ra-diet?page=3

Whole grains lower C-reactive protein (CRP), a marker of inflammation in the human body

A study published in The American Journal of Clinical Nutrition found that people who ate more whole grains such as oatmeal, brown rice, and barley lowered their levels of C-reactive protein (CRP), a marker of inflammation in the body. In people with RA, CRP levels may go up during a flare, and CRP is sometimes measured to track disease activity or to see how well a person is responding to treatment.

Whole-wheat pasta and breads -- hallmarks of the Mediterranean Diet -- also contain selenium, an inflammation-fighting antioxidant. Some people with rheumatoid arthritis have lower levels of selenium levels in their blood.

Another advantage of eating whole grains instead of refined carbohydrates – such as white bread and white rice – is that whole grains may help you manage your weight better. Staying at a normal weight – or losing weight if you need to – will take pressure off painful joints.