In previous versions of regular Huel, the grit could be mitigated some by making it ahead of time, or using a blender…not this version. I make mine with a blender; I’ve tried making it and refrigerating it overnight. Still really gritty. I’m assuming it’s the tapioca – it just doesn’t gelatinize properly, or something. Really not liking the floury mouthfeel.
I’ve tried to get used to it, and I just can’t. Besides cooking with it, does anyone have any ideas for lessening it?
I’m using 30% more water in a shaker(about 330ml). I have been able to down it regularly because anything that might have stayed chunky gets washed down, granted, I’m peeing 47 times a day because of all the fluid I’m ingesting. That being said, my pee is clear as the driven snow, so the whole hydration thing is a benefit. While I’m eating/ingesting Huel I basically don’t need to drink anything.
Update I bought one of those hand blenders that someone recommended from Amazon and it’s fantastic and making it smooth. In fact it tastes like the RTD so I’m going to stop ordering RTD because I can make the powder taste the same.