Cooking & Recipes

Heating Huel

Heating Huel can have some effect on the nutritional content, which is why we don't just add Huel to everything we cook. This is what our nutritionist, James Collier BSc (Hons), RNutr, says about what happens to the nutritional content when you heat your Huel:

"When you heat Huel carbohydrates remain unchanged. Proteins may change in structure upon heating, but this will not affect the amount of protein. Although some fats are prone to oxidation, ground flaxseeds have been shown to be more stable than flaxseed oil. There may be losses of some of the more labile vitamins and minerals when using boiling water (e.g. potassium, vitamin C and some B-vitamins) because these micronutrients may partly leach into the water and be lost in evaporation. That being said, when baking to high temperatures there will be much smaller losses as leaching and evaporation are much less of an issue."

So as long as you aren't cooking your Huel in boiling water or heating it to great temperatures, the nutritional content remains relatively unchanged.