Pro recovery with decaffeinated coffee

We standardize all our recovery products on a basis of around 23 g of protein per intake. So there's no major difference in protein intake between these two products. The difference lies in carbohydrates. Whey is a solution for recovery and optimizing the effects of training for daily use. In addition to its 23 g of protein, the classic range contains a minimum of carbohydrates, necessary for optimal metabolic assimilation of proteins at muscle fiber level and for slight glycogen depletion. It is therefore suitable for recovery from low- to medium-intensity efforts, or for strength events.

Pro Recovery, on the other hand, supplements this protein intake with a larger quantity of rapidly assimilated carbohydrates (around 50 g). Recovery is optimal for very intense post-exercises, when glycogen depletion is high.

Pro Recovery is therefore best suited to occasional use (post-match, post-run, especially intense post-training sessions...).

Whey protein is derived from whey, a fraction of cow's milk. Our whey is a mechanically filtered isolate (microfiltration/ultrafiltration), cold filtered so as not to denature the proteins, then dried (drying time on the order of ms) by an atomization process, to obtain a very small-diameter powder.

Whey proteins are mainly represented by beta lactoglobulin, alpha lactalbumin, bovine serum albumin, lactoferrin and immunoglobulins.

These proteins are made up of amino acids, and are particularly rich in essential amino acids and BCAAs (Leucine, Isoleucine, Valine), which play a vital role in muscle building. This is why these products have begun to be used in bodybuilding. Whey proteins also contain significant quantities of glutamate (precursor of glutamine) and arginine. 

We use as many organic ingredients as possible (sugar, vanilla powder, cocoa, corn maltodextrin, etc.), and in this respect are controlled and certified by Ecocert. However, the milk from which our whey isolate is made is not certified organic. We have chosen to use local milk from Alpine pastures rather than organic milk, which is often collected in large European plants before being redistributed.

As we have seen, Pro Recovery is ideal for post-exercise, especially after very intense effort (post-match, post-run, especially intense post-training...).
As the intake is more substantial than for a classic whey (one intake = 80 g of product in 400 ml), the timing of the intake, in relation to a meal in particular, needs to be taken into account.

In fact, if a complete and balanced meal is planned for the post-exercise period and cannot be postponed, then Pro Recovery should not be taken just before this meal, to avoid the appetite-suppressant effect and reduce the intake of this meal.

That said, you can take it before a meal, if you stay away from it long enough (at least 1 h/1.5 h). After this time, the appetite-suppressant effect should be very limited.

Finally, it can also be taken as a dessert with a meal, if the latter is necessarily placed just after the physical effort.

NB: we're talking here about a complete, balanced meal. If a medium-quality meal is planned (fast food, pizzas...), then it's better to opt for Pro Recovery, even if it's just before the meal, as this may reduce the latter.

We do not add any protein supplements. Most of the amino acids come from our whey powder, which is naturally highly concentrated in BCAAs (Leucine, Isoleucine, Valine), unlike other vegetable protein sources. The rest of the amino acids come from our unprocessed secondary ingredients (cocoa, for example), although this proportion is negligible.

Tip to minimize foaming in the shaker: in hot weather, the mixture may foam a lot in the shaker. This is a natural phenomenon. Heat disrupts the molecular arrangement of proteins and water. To prevent this, store your protein sachet in a cool place, such as the cellar, or even the fridge. This will in no way alter the quality of the powder, and will ensure a foam-free mix!

Proteins naturally foam when reconstituted with liquid, depending on their purity. To avoid this, lecithin (generally soy lecithin) is often used by major nutrition brands. Lecithin is an additive, an emulsifier, and we have chosen not to use it. This is why the product may foam a little after vigorous mixing. This foaming is only temporary and perfectly normal. To obtain a perfect blend, place the liquid in the shaker first, then the powder. Finally, mix as described on the back of the pack.
We do not wish to use processed products derived from soy. Soy crops are very often GMO, and the isolation of lecithin involves undesirable solvents.