Why we at healmeal now soak all legumes for 12-24 hours
A few weeks ago, we received a message that made us think—and ultimately led us to revise our production process.
The message that changed everything
Someone from our community wrote:
"While cooking legumes directly in a pressure cooker largely destroys lectins, many other antinutrients remain. Especially phytic acid, which binds important minerals like zinc, iron, and magnesium. And gas-producing sugars that can strain the gut. Only soaking plus pressure cooking truly gets the most out of them."
Wow.
The deep dive that followed:
Legumes – whether chickpeas, lentils, or black beans – are nutritional superheroes. Protein, fiber, iron, zinc, magnesium. Sounds nice. But: plants protect their seeds with so-called antinutrients. These can block the absorption of valuable minerals or strain the gut.
What that really means:
Lectins Proteins that can cause digestive problems when raw or undercooked. Good news: pressure cooking effectively destroys lectins. We knew this and therefore relied on pressure cooking methods from the start.
Phytic Acid This is the crucial point that the community made us aware of. Phytic acid binds minerals like zinc, iron, and magnesium, making them less available to the body. Pressure cooking alone hardly reduces it. Soaking, however, activates the body's own enzymes (especially phytase), which partially break down phytic acid.
FODMAPs (gas-producing sugars) Oligo-, di-, monosaccharides, and polyols – in short: fermentable sugars that ferment in the gut and can cause bloating or discomfort in sensitive individuals. Soaking releases these sugars into the water. The soaking water is discarded – and with it, a large part of the problem.
What has changed at HealMeal
Our previous process: legumes directly into the pressure cooker. Lectins? Done. But not everything else.
Our new process: 12–24 hours soaking → pressure cooking.
The result of this combination:
- Lectins are destroyed (as before)
- Phytic acid is partially broken down enzymatically → better mineral absorption
- Gas-producing FODMAPs are washed out → better digestibility
- The meals taste softer, creamier, rounder
Sounds simple. It is. But it makes a measurable difference – especially for people with sensitive guts or anyone looking to optimize their micronutrient intake.
What this means for you
When you eat HealMeal, you now benefit (at no extra cost) from:
Maximum Nutrient Density Your body can better absorb zinc, iron, and magnesium from our meals. This makes a real difference, especially with plant-based diets – where these minerals are often underestimated anyway.
Better Digestibility Less bloating, less gut strain. Particularly relevant if you are sensitive to legumes or are rebuilding your gut.
Consistent Process Quality We don't just optimize ingredients and recipes. We also optimize every step of the preparation. Details matter.
Co-creation is not a marketing term
It would have been easy to read this message and carry on as usual. Instead, we researched, discussed, and made changes.
This is our way of saying thank you.
Healmeal is not a finished product. It is a living process that grows through you. Those who write to us, those who ask questions, those who share their knowledge – they help shape what ends up on our plate.
If you know something that could make Healmeal better: write to us. Directly on Instagram, by email, or in our community. We read everything. Promise. Cause we wanna do better. For all of us.
You can find more about our ingredients, processes, and philosophy at healmeal.de – and of course on Instagram @healmeal.