Huel: The Future of Food ..

Ryan-3 · 20 Jan 2020 at 08:23

AndyCr15 said:
I'm not sure I always even get to 10 seconds... It's fine

That's good to hear. The simpler the prep the better!

Aight, someone fire me a referral over.

AndyCr15 · 20 Jan 2020 at 08:33

I've sent mine, but as with the last guy, wait and see if someone else sends one as I already have many referrals I wont get to use before they expire...

Ryan-3 · 20 Jan 2020 at 09:06

Got your trust, many thanks.

Currently holding on as I've still got a fair amount of my last food shop in so no need to buy for a little while yet.

SPG · 20 Jan 2020 at 09:30

Top tip, never forget to wash your shaker when done.

Its bad....really really really bad. Nothing natural about it.

mid_gen · 20 Jan 2020 at 09:47

SPG said:
Top tip, never forget to wash your shaker when done.

Its bad....really really really bad. Nothing natural about it.

I chugged a shake for breakfast before going on holiday and left it out of the fridge after...was out for a week.

The smell :eek:

It's all natural though, just the by product of bacteria that have been feasting on the nutritious goop...

AndyCr15 · 20 Jan 2020 at 11:18

SPG said:
Its bad....really really really bad. Nothing natural about it.

mid_gen said:
It's all natural though, just the by product of bacteria that have been feasting on the nutritious goop...

Exactly. You'd be a bit worried if it was fine days later... I remember a tip I heard. If you leave various products on your kitchen work surface and go on holiday. The one's that looks fine when you come home, are the ones you generally should not be buying ...or something along those lines.

mid_gen · 20 Jan 2020 at 13:26

AndyCr15 said:
Exactly. You'd be a bit worried if it was fine days later... I remember a tip I heard. If you leave various products on your kitchen work surface and go on holiday. The one's that looks fine when you come home, are the ones you generally should not be buying ...or something along those lines.

The stink from old Huel, it's similar to rotting meat, so I guess it's some kind of sulfite by product of the protein breaking down. Same reason Huel farts are grim. It's nutritious!

AndyCr15 · 20 Jan 2020 at 14:17

mid_gen said:
Same reason Huel farts are grim. It's nutritious!

Huel farts are nutritious!? My god, I could bottle 20 litres a day and make a fortune!

robj20 · 20 Jan 2020 at 14:21

AndyCr15 said:
Exactly. You'd be a bit worried if it was fine days later... I remember a tip I heard. If you leave various products on your kitchen work surface and go on holiday. The one's that looks fine when you come home, are the ones you generally should not be buying ...or something along those lines.

Seen that before, it was a slice of bread Vs a slice of that square cheese.
The cheese never changed even after months scary really.

AndyCr15 · 20 Jan 2020 at 14:24

Yup. I quite like the New York (brand) Bagels, but it does worry me when I leave one for a month or so and it looks perfectly fine in my cupboard...

dl8860 · 23 Jan 2020 at 10:35

On this page it says

The carbs in Huel Powder are from ultra-fine powdered oats. Oats have been shown to have a low glycemic index (GI); GI refers to how long it takes between ingesting a carb source and the resulting rise in blood sugar and, hence, energy levels[2]. The oats in Huel Powder mix easily and help sustain energy levels until the next meal.

The oat powder in Huel Powder has been milled so fine that it’s readily soluble and there’s also not a huge price difference from maltodextrin. Plus, as oats are natural, they provide so much more than just carbohydrate: many vitamins, minerals, antioxidants, and phytonutrients, too. Indeed, it could be said that the inclusion of oat powder is one of the main reasons why Huel Powder could be considered superior to many foods readily consumed today.

Doesn't 'milling the oats so fine' mean that the oats will no longer have a low GI? Seems like it's totally wrong to brag about how oats have a great GI but then say they mill the heck out of them, and still claim Huel is great because of the GI of oats.

robj20 · 23 Jan 2020 at 11:06

dl8860 said:
On this page it says

Doesn't 'milling the oats so fine' mean that the oats will no longer have a low GI? Seems like it's totally wrong to brag about how oats have a great GI but then say they mill the heck out of them, and still claim Huel is great because of the GI of oats.

Ask them, they are very good at answering questions.

AndyCr15 · 23 Jan 2020 at 12:24

dl8860 said:
Doesn't 'milling the oats so fine' mean that the oats will no longer have a low GI? Seems like it's totally wrong to brag about how oats have a great GI but then say they mill the heck out of them, and still claim Huel is great because of the GI of oats.

Why would milling them change the GI? Tbf, I don't know anything about this, but the two don't seem to connect. That's almost like saying don't chew your food and the GI will be better...

dl8860 · 23 Jan 2020 at 13:44

AndyCr15 said:
Why would milling them change the GI? Tbf, I don't know anything about this, but the two don't seem to connect. That's almost like saying don't chew your food and the GI will be better...

It's to do with how long your gut takes to extract the energy from it, so it does make sense
https://www.ncbi.nlm.nih.gov/pubmed/28572083

Your point about chewing more or less is quite interesting though!

AndyCr15 · 23 Jan 2020 at 16:07

Interesting, but a bit over my head. Does this bit not hint they aren't that different GI?

The structure of the oat flakes remained sufficiently intact to delay their gastric emptying, leading to a lower glycemic response

dl8860 · 23 Jan 2020 at 16:21

AndyCr15 said:
Interesting, but a bit over my head. Does this bit not hint they aren't that different GI?

That's referring to the oat flakes, as opposed to the oat flour. So I think that means the structure of the non-ground up oat flakes stayed intact despite chewing, digestion etc., compared to the oat flour. Especially when you read in the context of the whole page and the title, that interpretation makes more sense

AndyCr15 · 23 Jan 2020 at 16:23

Okay yeah, makes sense. I think I saw about the 'structure remaining sufficiently intact' and thought it was referring to after being milled down to flour.

mattyfez · 23 Jan 2020 at 23:58

dl8860 said:
On this page it says

Doesn't 'milling the oats so fine' mean that the oats will no longer have a low GI? Seems like it's totally wrong to brag about how oats have a great GI but then say they mill the heck out of them, and still claim Huel is great because of the GI of oats.

It's kind of a no win situation though in reality, lumpy oats and people will complain the drink isn't smooth enough.

Powdered oats and people will complain it's too processed and start banging on about GI.

Your view is basically a fallacy unless you want to engineer new plants.

dl8860 · 24 Jan 2020 at 11:19

mattyfez said:
It's kind of a no win situation though in reality, lumpy oats and people will complain the drink isn't smooth enough.

Powdered oats and people will complain it's too processed and start banging on about GI.

Your view is basically a fallacy unless you want to engineer new plants.

I have no problem with powdered oats and understand clearly that chunky oats won't be drinkable in the same format. Just don't use powdered oats yet claim they have all the GI goodness of plain rolled oats.

AndyCr15 · 24 Jan 2020 at 11:27

Tbf, I don't think they do claim that. They say there are milled oats. They say oats have a low GI. Even if we agree milling them will increase their GI, have we decided by how much? Surely at a molecular level they would still be quite low?