Altitude Whey Protéine from Protéalpes is a special whey, derived from alpine pasture milk and formulated without additives or sweeteners.
Without spoiling the ending, no, our whey is not certified organic (for the moment at least), but it is ECOCERT certified, as most of our ingredients are certified organic. In this article, we'll explain why, and what makes this made-in-France whe y so unique!
What is whey?
Whey (lactose protein in French) comes from milk (just like the casein we are discussing here). It is a fraction of milk (whey), which is recovered, most often during cheese production, mechanically filtered, and then dehydrated. Whey is currently the most complete source of protein and the richest in essential amino acids (EAAs) and BCAAs, the amino acids most involved in muscle fiber repair.
Whey, which is a dietary supplement, is mainly used by athletes for its post-workout muscle recovery properties, through the action of amino acids on skeletal muscle fibers. Proteins do not directly lead to muscle gain, but they optimize physical training, whether in endurance or strength sports, through optimal muscle recovery.
Training sessions remain at the heart of progress. While whey has many benefits, progress without effort is not one of them. Physical effort initiates the process, enabling muscle catabolism and anabolism. Secondly, whey's high bioavailability enables it to supply the body with essential amino acids rapidly, and to rebuild muscle fibers that are more resistant and suited to training.
Where does the milk from which proteins are derived come from?
The milk from which our whey is derived is not certified organic, so our whey naturally can't be certified organic either. However, we have opted for local milk, from pastures in the Rhône-Alpes region, rather than organic milk, which is often of Austrian origin and collected in large European plants before being filtered on large farms run by international dairy groups.
For us, this means milk from mountain pastures, meeting very strict specifications, particularly in terms of feed. The animals' feed comes essentially from the geographical area around the farm. Supplementation with feed other than grass or hay is exceptional and limited (cereals, bran, seeds, etc.), and GMOs are prohibited.
As a result, production volumes are smaller, but in return the geographical area is self-sufficient, without the need for Brazilian soya, for example, which is linked to deforestation in Amazonia.
How does it differ from conventional milk?
We consider our milk to be a real treasure. We are convinced that the proteins contained in whey are directly linked to the quality of the milk from which they are derived.
Herds graze freely in alpine pastures, sometimes up to 2500m altitude, where milk is collected using mobile milking equipment.
The breeds used are also unique. They are local breeds, essentially Tarines and Abondance. These cows, unlike conventional high-yield dairy breeds, produce less milk, but are more resistant, and are especially well adapted to harsh climates and mountain slopes. Milk production per animal per year is limited by regulations. Protéalpes is committed to this approach of quality and local valorization, as opposed to quantity and high yields.
In a model like this, we do our utmost to ensure that livestock farming does not deprive human beings of agricultural land that must be cultivated first and foremost to grow food for human consumption. In other words, ruminants feed mainly on grass that grows on surfaces not dedicated to cultivation: mountain areas where only grazing is possible, plots freed up by crop rotation, permanent grasslands, semi-natural areas where livestock play a key role in ecosystem maintenance... For example, heifers help maintain firebreaks in the Var region during the winter.
Livestock should not be destructive to the ecosystem but, on the contrary, an integral part of it. Agriculture must be in balance with its environment: this is the case for mountain dairy production, as in the areas used by the Union des producteurs de Beaufort, with whom Protéalpes works. Cattle are in tune with their environment, and this leads to a rich diversity of flora and vegetation in the meadows.
In concrete terms, how are proteins extracted?
After milking, and using the milk for artisanal cheese production, the whey is sent directly to a plant in Albertville. This strategic central location considerably reduces transport and associated pollution, as well as the time it takes to filter the whey.
Raw whey powder is therefore produced in Albertville. Absolutely no chemical processes are used in this protein purification process. It involves microfiltration, followed by a drying phase without preheating, during which the powder is dried almost instantly (in a matter of milliseconds) using the principle of atomization.
This recent eco-innovative plant (2015) is equipped with biological sludge methanization technology. Waste from the end of the filtration cycle is recycled into energy, enabling the plant to discharge only water into the natural environment, and to produce almost 3,000,000 kWh per year.
Other ingredients
To make the most of these unique, high-quality proteins, we have decided not to compromise on quality and therefore not to use any additives or sweeteners. This is not the subject of this article, but in some cases, additives can cause problems with doping. We explain all this in our article Is whey considered doping?
To formulate a pleasant, ready-to-use product for sportsmen and women, we add only natural, unprocessed ingredients. The cocoa, wholegrain sugar, natural red fruit flavor and coconut powder we use are certified organic. We are therefore Ecocert certified, so we can communicate the organic origin of these ingredients.
By choosing these organic ingredients, we try to limit the environmental impact as much as possible, with crops that are more respectful of the environment and people.
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