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The Truth About Seed Oils

A Fresh, Eye‑Opening Look at the Oils Shaping Modern Health

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The Truth About Seed Oils is a provocative and highly readable investigation into one of the most overlooked shifts in the modern diet: the rise of industrial seed oils. For decades, these oils — canola, soy, sunflower, cottonseed, and others — have been promoted as wholesome staples. Yet bestselling nutrition authors Cherie Calbom, MS (The Juice Lady) and Liana Werner-Gray argue that their story is far more complicated.

Drawing on emerging research, historical records, and their combined clinical and culinary experience, the authors trace how these highly processed oils became woven into nearly every corner of the food supply. They explore how this shift has shaped conversations around inflammation, metabolism, energy, and overall well-being — and why many experts are now re-examining the role of dietary fats in modern health.

Most importantly, they offer readers a grounded, practical path back to traditional, stable fats that have nourished cultures for generations.

Liana Werner-Gray, CN

Co-Author

Cherie Calbom, MS

Co-Author

Forward by

Dr. Mark Hyman

Inside The Truth About Seed Oils…

The unlikely origins of seed oils — from industrial byproduct to kitchen staple, and how economics drove their rise.

The ethical and cultural questions surrounding the promotion of highly processed oils as "heart-healthy."

Roasted nuts

Almonds, cashews, mixed nuts — roasted in sunflower or safflower oil, even organic ones.

Plant-based milks

Many oat milks and almond milks contain sunflower or canola oil as an emulsifier.

Rotisserie Chicken

Most store rotisserie chickens are basted or injected with soybean or sunflower oil.

Granola and Protein Bars

RXBAR is an exception, but Kind, Clif, and most others use sunflower or canola

Did You Know

Seed oils are in almost everything you eat.

Salad Dressings

Even the ones at Whole Foods. Soybean or canola oil is usually the #1 ingredient.

Hummus

Most brands use soybean or canola oil, not just tahini and olive oil.

Roasted nuts

Almonds, cashews, mixed nuts — roasted in sunflower or safflower oil, even organic ones.

Plant-based milks

Many oat milks and almond milks contain sunflower or canola oil as an emulsifier.

Rotisserie Chicken

Most store rotisserie chickens are basted or injected with soybean or sunflower oil.

Granola and Protein Bars

RXBAR is an exception, but Kind, Clif, and most others use sunflower or canola

Praise for The Truth About Seed Oils

“This book is a powerful wake-up call, reminding us that real food and unadulterated fat are the foundation of health. When people are given the truth, they’re empowered to make better choices.”

“Choosing the right fats can dramatically impact inflammation, energy levels, gut health, and overall wellness, and this book empowers people to make those changes with confidence.”

“Liana Werner-Gray and Cherie Calbom cut through the confusion and get straight to the root cause. If you’re serious about healing inflammation, restoring energy, and taking control of your health, this is an important place to start.”

“An encouraging, empowering resource for anyone who wants to honor God, care for their health, and live and heal strong with wisdom and understanding.”

“In my telehealth practice, I’ve seen people’s health dramatically improve when they remove industrial seed oils — from clearer skin and stronger hair to better gut health and reduced chronic inflammation and arthritis pain. The Truth About Seed Oils explains why this happens and empowers readers with practical, nourishing recipes to create real, lasting change.

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