Innovation in the field of protein powders has led to the appearance of Clear Whey.
This novelty raises the question of its potential efficacy and benefits compared to more traditional formulas.
In short, obtaining a transparent whey is a marketing argument obtained at the expense of athletes' health and with no benefit in terms of efficacy.
| In brief | Details |
|---|---|
| 🚫 Clear Whey | Transparency ≠ efficiency and quality |
| 💸 Cost | More expensive (generally + €20/kg) |
| 🥛 Process | Centrifugation and acidification alter the protein |
| ⚖️ Health | Risk of acidosis, demineralization, kidney disorders |
| 🦷 Teeth | Acidité (pH < 4) érode l’émail, favorise caries |
| 🍲 Digestion | Increases risk of reflux and gastric inflammation |
| 🛑 Lecithins | Foam = quality because no soy lecithin or silicon dioxide |
| 💪 Nutrition | Healthier traditional Whey, origin and composition |
| 🍃 Alternatives | Opt for whey without sweeteners/additives |
What are Clear whey?
Clear Whey, as the name suggests, becomes invisible when mixed with a liquid.
This does not mean that they are superior in terms of efficiency, contrary to what you may read on the Internet.
In fact, they are always derived from whey. Their "revolutionary" aspect comes from the fact that they respond to a specific problem faced by manufacturers of protein drinks: the high-temperature sterilization required to bring them to market results in partial coagulation of the protein and the formation of residues. In other words, lumps and foam.
Clear Whey, thanks to its formulation, avoids this inconvenience, offering a solution appreciated by consumers.
But at what price?
Foam is a guarantee of quality
Foaming is a natural chemical consequence of blending whey without lecithins. The absence of lecithins and anti-caking agents in a whey is often interpreted as an indicator of purity and superior quality.
Lecithins, commonly added as emulsifiers to many processed foods and dietary supplements, facilitate the mixing of protein powders with liquids, reducing foaming and lumping. However, their use raises concerns, not least because they are often extracted from GMO soybeans, introducing potential long-term health risks.
Moreover, lecithin extraction processes frequently involve the use of chemical solvents, adding a further layer of concern about the presence of residues in the final product.
Opting for a whey without lecithins or anti-agglomerants (silicon dioxide, for example), and therefore with a little more foam during mixing, thus guarantees a more natural and healthy intake, avoiding exposure to artificial additives with no nutritional value, and reducing the risk of ingesting potentially harmful substances.
Clear Whey vs. traditional whey proteins
The main distinctions between Clear Whey and traditional whey lie in their manufacturing process, which includes:
- Centrifugation to remove insoluble protein aggregates.
- Advanced acidification for perfect integration into the liquid and better resistance to heat treatment without coagulation.
Clear Whey has a pH below 4, making it particularly acidic, unlike whey isolates, which are generally less acidic with a pH of around 6.5/7.
What are the risks of an acid diet?
Several scientific studies suggest that excessive consumption of acidic products can have harmful effects on health:
- A diet rich in acidic products can upset the body's acid-base balance, leading to chronic metabolic acidosis. This can have deleterious consequences, such as bone demineralization, loss of muscle mass and kidney problems.
- Les aliments et boissons très acides (pH < 4) comme les sodas, les jus de fruits ou certains compléments protéinés peuvent provoquer, en contact répété, une érosion de l’émail dentaire . L’acidité attaque la surface des dents et les fragilise face aux caries.
- On the digestive front, overly acidic products increase the risk of gastroesophageal reflux and inflammation of the gastric mucosa (gastritis). They stimulate the secretion of hydrochloric acid by the stomach and can aggravate heartburn.
- Some studies also suggest that an acidic diet promotes chronic low-grade inflammation in the body, which may increase the risk of cardiovascular and metabolic diseases in the long term.
Here are the studies in question if you wish to delve deeper into the subject:
Clear Whey has several disadvantages:
- Their high acidity can be detrimental to the stomach and blood pH balance.
- Their cost is increased by additional production stages + the marketing hype surrounding this product. Expect to pay around €20 more per kg than classic whey.
- The fruity taste must be reinforced by the use of synthetic compounds to mask undesirable tastes, in particular sweeteners, synthetic flavors, acidity correctors, acidifiers... All ingredients with no nutritional value and potentially harmful to long-term health.
Despite its many advertised selling points, Clear Whey is an ultra-processed product with no nutritional superiority, and sold at a much higher price.
So which product should you choose?
Choosing an additive-free whey offers several advantages for health-conscious athletes and body-builders.
For example, although sweeteners provide a sweet taste without the calories of sugar, recent studies question their safety.
Some sweeteners, such as aspartame and sucralose, are suspected of disrupting the intestinal microbiota, thereby promoting insulin resistance and paradoxical weight gain.
What's more, their intense sweetness is thought to stimulate appetite and cravings, making weight management more difficult.
That's why Protéalpes only offers products without additives or sweeteners.
What's more, the fact that no thickeners are used means that Protéalpes whey has a very watery, very light appearance, different from a classic creamy whey, which may be sought after by someone initially interested in clear whey for its taste.
Other scientific references :
