After Kilimanjaro, Anna (micronutrition adviser for Algorigin) set her sights on Mont Blanc. At the end of August she tackled the 2,500 m of ascent that took her to the summit of the roof of Europe. She looks back on the climb, on which Algorigin went with her!
ALGORIGIN: Why take on the slightly crazy challenge of Mont Blanc?
ANNA: I admit the idea sounds a little crazy, and it’s true that an adventure like this isn’t without risk. But ever since I climbed Kilimanjaro (5,895 m) in 2011, climbing Mont Blanc (4,810 m) had been a dream of mine.
With no opportunity before now, I set myself other challenges: my first marathon, in Toronto (2014), the 90 km cross-country ski race of the Vasaloppet (2016) and the 300 km Vätternrundan bike ride (2016). I had almost forgotten about Mont Blanc! Until the day I moved to Geneva, right next to this mountain that fascinates me. It taunted me during my skiing holidays and on my weekend hikes! So the urge came back and I started thinking about it seriously. In May the plan took shape and I booked the dates (27 to 31 August) with a friend and the high-mountain guide Stéphane Comte.
What motivates me is seeing whether I can make it and push beyond my limits – isn’t that the greatest satisfaction?
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A: How did you prepare?
A: I’d heard that you should prepare for Mont Blanc the way you would for a half marathon… The half marathon I ran last year should work in my favour!
Since the start of the year I’ve kept running twice a week and going on hikes with plenty of ascent at weekends. Despite a busy schedule this spring and summer, I still managed to climb the Salève about ten times and do other beautiful hikes nearby: the Môle, the Plateau des Glières, the Voirons, the Tournette, the Grand Colombier, the Dôle and the Reculet… often adding bottles of water to my rucksack to weigh it down!
Unfortunately, I trained a bit less than I would have liked. I like to be well prepared for the big day, but this time I had to make the most of the fitness I had!
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A: How did your week go?
A: On Monday and Tuesday we got used to crampons and ice axes on the Mer de Glace in Chamonix and from Punta Helbronner in Italy. Glorious days!
Wednesday was the first day of the ascent. We started climbing from the Nid d’Aigle (2,372 m) at around 10.30 am, up to the Tête Rousse hut (3,165 m), where we spent the night. We set off in sunshine, but rain and a thunderstorm were waiting for us when we arrived. It’s quite something to watch bad weather from a mountain hut!
Thursday, the big day: after a very short night, we set off by head torch at 6.15 am. It was mild and very still. All the same, the nerves kicked in as we approached the famous Goûter couloir leading up to the old hut of the same name. These technical sections went without a hitch. When we reached the Goûter hut, we emptied our rucksacks as much as possible to climb lighter, since we were sleeping there that same night. At around 9 am the last stage began on the glacier towards the summit, slowly but surely, one step at a time. When you start passing people who have already made it to the top, it gives you real hope.
A: Once you reached the summit, how did you feel?
A: The moment the guide said, “Just a quarter of an hour to go now!”, I was overwhelmed with emotion – that’s when I realised we were going to make it! There was still a narrow, very steep section where I focused only on my steps and not on the beautiful view!
Reaching the summit was a huge relief and a moment of pure joy. From the “roof of Europe” I could admire the magnificent white plateau, Chamonix down in the valley and the impressive massif with the Aiguille du Midi.
After 10 minutes we headed back down to the Goûter hut – a fast and really fun descent, almost like snow trail running, where we made the most of the sensations and the panorama.
The descent to Tête Rousse is not without danger (rockfall caused by the strong wind) and full of adrenaline. We arrived in the valley in the rain. On the radio, all attempts on high-altitude summits were being advised against. One day later and we wouldn’t have been able to reach the top!
A: Which Algorigin products made the climb with you?
A: A week before the climb, Tiphaine called me: “Anna, I can’t do Mont Blanc, I’ve got tendinitis.” A bit shocked, I thought I would still suggest a course of algae to her. As soon as she arrived in Chamonix, I advised her to take 20 ml of Spirulina Elixir and 4 AFA Klamath tablets a day to speed up her recovery.
Before and during the climb I took Spirulina Iron (4 tablets every morning) to help my body produce red blood cells at altitude. In my CamelBak I mixed Spirulina Elixir into my sports drink to speed up recovery, and drank it during and after exercise. To improve my concentration I also took AFA Klamath (2 capsules) during the week of the climb. (You really had to concentrate so as not to put a foot wrong on the final summit ridge!)
Algorigin certainly helped us! The proof: we both made it!
A: Like Sophie Lavaud, the Algorigin ambassador who has just completed her 8th 8,000 m peak after starting mountaineering on Mont Blanc in 2004, do you want to go higher now?
A: Never say never, but the world’s highest mountains don’t appeal to me for now – I’m too much of a scaredy-cat! On the other hand, I really hope to hike the Kungsleden in northern Sweden one day and climb Kebnekaise, the highest peak (2,100 m). One day I’d also like to walk the famous Inca Trail.
MORE ABOUT ANNA:
– Age: 33
– Nationality: Swedish
– Sports: running, cross-country skiing, alpine skiing
– You in 3 words: curious, passionate, hard-working
Geneva, October 2018
