Seed Oil Free Alliance: Interview with Corey Nelson

Corey Nelson is an entrepreneur who is on a mission to replace seed oils with healthier oils and fats seed oils in favor of healthier oils and fats. The co-founder of the Seed Oil Free Alliance, Corey is working to help consumers and businesses transition away from highly processed seed oils toward healthier alternatives.

Currently, seed oils are in almost everything we eat, from packaged snacks to restaurant food, and this is concerning considering how seed oils are processed, their impact on food quality and taste, and possible health concerns.

Corey recently discussed his health-based mission and more via an exclusive interview.

Meagan Meehan (MM): How did you get interested in seed oils and become suspicious that they are not healthy for consumption?

Corey Nelson (CN): I wrote a series of educational articles on seed oils for the company Zero Acre several years ago. At the time, seed oils were a fairly obscure topic, but over time, the articles got hundreds of thousands, then millions of views. As this subject has recently become very popular, there’s been a major rise in popular media articles defending seed oils, but they typically fail to address the valid concerns that I and other people have raised.

MM: What sorts of problems can seed oils cause?

CN: Common seed oils like soybean, corn, and sunflower oil are very high in omega-6 fats. Because the average American now consumes between 20% and 30% of daily calories from seed oils, people today are eating much higher amounts of omega-6 fats than ever before. As a result, many people now also have a high ratio of omega-6 to omega-3 fats in their bodies, which is strongly linked in research with increased risk of heart disease, cancer, and death from all causes. High omega-6 fat intakes are also linked with pain disorders, gut issues, and headaches. Apart from the omega-6 issue, all common seed oils are high in polyunsaturated fats, which form harmful byproducts like aldehydes, polycyclic aromatic hydrocarbons (PAHs), and polymers when heated. Compared to non-seed oils, seed oils form these byproducts at a much faster rate during heating. This is a major problem: seed oils are heated more often than not because they’re used as cooking oils by home cooks and at restaurants, as well as heated during food manufacturing.

MM: Why are seed oils so commonly used in foods?

CN: The primary reason is cost. Seed oils cost 80–90% less compared to premium, non-seed oils like olive oil. Soy and corn are also among the most heavily subsidized crops in the US, contributing to the lower cost of these two common seed oils. Packaged food companies and restaurants have used these inexpensive seed oils for years because consumers have been willing to accept them. But today, we’re beginning to see not only increasing health concerns around seed oils, but greater consumer interest in the culinary benefits of premium non-seed oils.

MM: How did you do the research to figure out how to move away from seed oils?

CN: Before we launched Seed Oil Free Certified last year, the only way to avoid seed oils was to read ingredient labels closely for common seed oils, which include:

· Soybean oil

· Corn oil

· Canola oil

· Sunflower oil

· Peanut oil

· Grapeseed oil

· Safflower oil

· Rice bran oil

· Cottonseed oil

Unfortunately for consumers who prefer to avoid them, seed oils aren’t always listed on the product packaging. They can still be used as sub-ingredients or processing aids that aren’t disclosed as ingredient lists. Our certification process also audits for hidden seed oils, and we’re excited to offer this solution. At home, consumers can easily swap out seed-based cooking oils in favor of choices like olive oil, avocado oil, coconut oil, and ghee. These oils are not only lower in omega-6 fats and more heat-stable, but also taste great!

MM: How did you establish your organization and go about raising awareness of your movement?

CN: Jonathan Rubin and I co-founded the Seed Oil Free Alliance in late 2023. We spent about six months building the foundation for our certification, which involved extensive legal and scientific review of our process, including lab testing oils and refined fats used in products for purity. We formally launched the world’s first Seed Oil Free Certification in June of 2024. The seed oil-free movement is gaining momentum every day. We see our role as providing evidence-based education to both industry and consumers, as well as supporting transparency and consumer choice.

MM: How have you expanded the organization since launching?

CN: We’re very fortunate to work with incredible brand partner companies who are leading the way and setting a positive example with Seed Oil Free Certification. Our flagship certification now appears on over 100 certified UPCs (distinct products) across about 40 brand partner companies in nationwide retail distribution. We work with all sizes of companies, from emerging brands to household names. I believe that as the seed oil-free movement continues to gain momentum, many more companies will see the value our certification offers for reaching consumers and building trust.

MM: What are your ultimate goals for the future of the movement — and your organization — and is there anything else that you would like to mention?

CN: While seed oils are a controversial topic, I have complete confidence that consumer choice, transparency, and education will create positive change — and that’s what we’re here to support. Companies can learn more about certification, check their product eligibility, or schedule an intro meeting on our website.