As a +25 year diagnosed Celiac, I advocate deeply embedded in the clean eating movement despite the challenges from the community. I’m here to say it’s time for the food and beverage industry to evolve. “Gluten-free” alone isn’t enough anymore. Consumers—especially those managing chronic inflammation—are demanding gluten-free and seed oil-free foods, and brands that fail to get ahead of this trend will fall behind.
What’s the Problem with Seed Oils in Gluten-Free Products?
Seed oils like canola, soybean, sunflower, safflower, and corn oil are ultra-processed and high in omega-6 fatty acids. While small amounts of omega-6s are essential, the modern American diet is overloaded with them—leading to chronic inflammation, gut issues, and metabolic dysfunction.
For those with Celiac disease or gluten sensitivity, inflammation is already an uphill battle. Eating gluten-free products loaded with inflammatory oils undercuts our efforts to heal. It’s a false sense of “clean” that many brands are still selling.
The biggest offenders? Gluten-free breads, crackers, snacks, and frozen meals marketed as healthy but packed with refined seed oils. Not to mention anything fried such as popcorn, french fries and other fast food type of items you might be taking a risk on! That’s not health. That’s misleading marketing for a quick snack or bite to eat.