When Deb Wheaton was diagnosed with an incurable disease, it was the biggest blessing of her life.

Finally, she knew what was causing her illness and migraine headaches. She didn’t have to wonder anymore, and she could at last address the problem.

Wheaton was diagnosed with Celiac disease, which is a complete intolerance to all foods containing gluten. Gluten is in wheat, rye and barley, Wheaton said, and it is in many foods ranging from breads to soy sauce. Once she found out the foods were making her sick, she avoided consuming them and now feels much better.

Gluten intolerance is on the rise nationally, and about one in 133 Americans have the disease, including those falling on hard times or living in poverty, according to the Celiac Disease Foundation.

That’s why Wheaton, the director of marketing for Belgrade-based Montana Gluten-Free Naked Oats, recently encouraged the company to make gluten-free food donations to the Gallatin Valley Food Bank.

“There are so many more people with the need (for gluten-free foods),” Wheaton said, adding that those with Celiac disease who are hungry and going to a food bank often have to just “take what they can get.”

So last week, the company donated gluten-free oats and oat flour to the food bank, and it plans to make several more donations before Christmas.

“Gluten-free can be very expensive and hard to find,” said Lori Christenson, program manager at the food bank. “It’s a nice thing we can provide for people with gluten intolerance…It’s one less thing they have to worry about affording on their own.”

She said the food bank seems to be keeping up with the gluten-free requests it has, but there’s not a lot of variety in the available products.

“If we can keep up the variety of products, that’s always a benefit,” she said.

Wheaton said she’s hoping other area businesses will realize that there’s a need at the food bank for gluten-free products and that they will also donate.

“That would be the answer to my prayers,” she said.

Celiac disease is genetic, and Wheaton said it has had serious impacts on her family, which is partly why she’s so passionate about gluten-free products. Her mother, who had Celiac disease but was never properly diagnosed, passed away after developing a blood disease that Wheaton said was tied to her gluten intolerance.

Wheaton’s daughter also had the disease, and she lost 30 pounds before she found out what was making her sick.

According to the Celiac Disease Foundation, 95 percent of those with the disease don’t know they have it.

Christenson said a Montana State University student, Jaclyn Peick, is working on a project that includes posting basic information on the disease at the food bank. She’ll also be putting together a list of budget-friendly, gluten-free recipe ideas.

At a future date, the recipes may be available online.

“We want the information to be as available as possible,” Christenson said.

Carly Flandro may be reached at 582-2638 or cflandro@dailychronicle.com.

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