# Huel gives me OAS. Is boiling it fine?

**URL:** <https://discuss.huel.com/t/huel-gives-me-oas-is-boiling-it-fine/15826>\
**Category:** Nutrition\
**Created:** [November 25, 2019, 7:42pm UTC](https://discuss.huel.com/t/huel-gives-me-oas-is-boiling-it-fine/15826 "2019-11-25T19:42:57Z")\
**Posts on this page:** 1\
**Showing post:** 4

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**Author:** ![ChristinaT](https://sea2.discourse-cdn.com/flex020/user_avatar/discuss.huel.com/christinat/32/7936_2.png) [@ChristinaT](https://discuss.huel.com/u/ChristinaT)\
**Post date:** [November 25, 2019, 8:02pm UTC](https://discuss.huel.com/t/huel-gives-me-oas-is-boiling-it-fine/15826/4 "2019-11-25T20:02:51Z")

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Here’s a reply from Tim / James from a previous thread:

> [@Heating Huel & Nutrients](https://discuss.huel.com/t/heating-huel-nutrients/8434/2):
>
> @JamesCollier has written this previously: 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 much more stable than flaxseed oil. There may be losses of some of the more labile micronutrients when using boiling water (eg potassium, vitamin C, some B vitamins) because these micronutrients may partly leach into the water…

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