Relax above the clouds
Haute cuisine on board an airliner? Why not? If you are a passenger on Switzerland’s leading airline, which makes daily flights from Moscow and St. Petersburg to Zürich and Geneva, be ready for surprises. New routes, 250 types of digital media: these innovations and more have been initiated by Swiss Airlines for the new season.
The whole world with SWISS
Swiss Airlines is pleased to present a summer schedule with extended international air transportation links from Zürich and Geneva. The route network includes five new seasonal destinations and the comfort level on board is increasing due to the introduction of the Bombardier C-series aircraft into service.
Bergen is the second largest city in Norway and the starting point for a variety of cruise and ferry routes along its coast. Nature lovers who prefer active leisure can enjoy a direct flight to Cork in the south of Ireland, the base point for the Wild Atlantic Way.
Among the latest specialty routes are flights to the island of Sylt and Figari in Corsica, which are famous for their beaches and offer numerous opportunities for water sports activities. Nis, a small town in the south of Serbia, is another addition to the extensive route network in the Balkans, and Edelweiss Airlines will offer flights to the Greek island of Zakynthos throughout the summer season.
Only fresh media
Since the beginning of March, travelers in all three SWISS classes have had access to a new line of digital newspapers and magazines, including more than 250 titles in various languages. Before and after the flight, the airline’s customers, using their booking code or ticket number, can download the latest issues of their favorite newspapers or magazines onto their mobile devices. The number of possible downloads varies depending on the flight class and bonus program status. Publications can be downloaded within seven days before departure and three days after arrival.
These digital media will gradually replace the printed newspapers and magazines on board, but print editions will continue to be generally available in the SWISS departure lounge and in first and business classes on long-haul flights.
Haute cuisine on board
Within three months, SWISS premium passengers will be able to taste traditional dishes from the Canton of Vaud in the west of Switzerland. The menu has been specially designed by chef Thomas Neeser from the Grand Hôtel du Lac in Vevey, the recipient of a Michelin star and 16 points from GaultMillau.
SWISS customers will be offered such delicacies as smoked trout fera-mousse with lobster cocktail, veal fillets with shallots and black bean sauce, quail with pureed peas, trout fillets with lemon sauce, and couscous with fennel. For dessert, the famous chef, known for his passion for French gastronomy and seasonal products, has come up with coconut mousse with grapefruit and raspberry sorbet with violets.
Not far from Vevey lie the vineyards of Lavaux, which are included on the UNESCO World Heritage List. The local wines are famous beyond the canton and the borders of Switzerland. The red and white wines Clos du Boux, Mersyca Grand Réserve, Château de Vufflens Grand Cru and Domaine Grange Volet will be the perfect complement to the delicious dishes, and assorted local cheeses will round off the menu.
Even more comfort
Whilst traveling in SWISS business class, you will enjoy more than just fine dining and an entertainment program on large screens.
For maximum comfort, the airline’s customers on intercontinental flights will have the opportunity to reserve one of the SWISS Privacy Seats in advance. This single window arm-chair was specially designed to provide more privacy. Increased storage space and commodious cross-sections are especially suitable for passengers who want to work during the flight.
The price depends on the length of the flight and varies from 91 to 187 euros. Booking a Privacy Seat is possible during booking or through the website swiss.com. Passengers with HON Circle and Senator status can choose a Privacy Seat for free if these seats are available during the booking.
Facts and Figures
Swiss Airlines is a Swiss airline operating flights from Zürich and Geneva to more than 100 destinations in 46 countries and flying more than 16 million passengers per year on its 95 airplanes.
As a Swiss airline company, SWISS reflects the country’s traditional values and strives to provide the highest quality of services. The staff includes more than 8,500 people.
Swiss Airlines is a member of Lufthansa Group and a member of Star Alliance, the largest airline union in the world.
Life without worries
No matter why you come to Zurich – to meet with a business partner, to pay a visit to a doctor, or to spend a romantic weekend – the Alden Hotel Splugenschloss will provide you with the most comfortable of stays. Thanks to the hotel’s individual approach, each guest takes in his or her own experience of Zurich.
Zurich is one of those noble European cities which are fully revealed only upon a close and unhurried exploration. The deluxe Alden Hotel Splugenschloss has everything necessary to make this happen. Located in the heart of Zurich, just a couple of minutes’ walk from Lake Zurich, the Alden Hotel Splugenschloss has been welcoming guests for over a century – its doors opened to visitors in 1895. Its guests have included monarchs, business leaders, famous politicians, legendary sportsmen and movie stars, all of them attracted by the luxury of the interior, the ideal location, the silence, the opportunity to hide from prying eyes, and the individual approach to each guest.
The Alden Hotel Splugenschloss, which is ranked as the smallest five-star hotel in Switzerland with only 22 suites ranging in size from 60 to 100 square meters, offers more than just a standard set of deluxe hotel services. It takes care of any needs its clients may have. Need a car with a driver? Tickets to the opera? A suitable restaurant and a table reservation? The ideal romantic evening? A visit to the doctor? There is no task that your personal assistant cannot handle: you only have to ask, or mark the options in the tablet computer, your organizer for the trip. After that, it remains only for you to focus on the purpose of your visit and your own feelings. Enjoy the views of the old city, discuss deals with business partners, stroll through the Bahnhofstrasse and its neighboring streets, look for updates from the latest collections… after a day full of new impressions, you return to a small, cozy hotel and you feel at home in its comfortable suites, suites in which there is a working zone with access to the Internet, a lounge for worldly conversation, and a rest zone hidden from prying eyes. Each of the rooms, though designed in a similar style, is individual and unique.
You plan to stay in the hotel and come to the city solely on business? They have everything you need for work and for a good rest in the hotel. There are open terraces where, depending on the season, you can sunbathe or simply admire the tiled roofs of Zurich with a glass of local wine. There is the bar and the restaurant, with fine cuisine – local chefs are ready to surprise even the most sophisticated gourmets. There is the sauna and the gym, if you enjoy sport and if keeping fit is just as important to you as breathing. There is even a small library where you can find a fine collection of books, or where you can just hold a confidential conversation in an ideal setting.
There are special offers for couples: rooms designed for a romantic mood, candlelit dinners and, of course, an individual touring program of the city, which will be prepared by a personal assistant upon request.
They say, «We are what we eat.» We should amend this: we are also both what we drink and what we breathe. After all, a human is 80% water and he needs air! It makes sense to consider the quality of both. If we do this the results will be visible in a few days, and after a couple of months, improvements in well-being will become apparent.
Alexander Glogg, the head of QuantiSana, for whom people’s health is more important than a career in finance. Thanks to his efforts, more than 250 water stations all over Switzerland have been installed, where anyone can come and take the purest water for free, as have more than 50 stations with the freshest air.
— Mr. Glogg, why did you decide to dedicate your life and career to these issues — air and water?
— Water is the fundamental element for health. It cleanses the body of poisons and agents of decay and delivers nutrients to where they are needed. But, unfortunately, water sources are so polluted that water can no longer manage its functions.
Once I set up an experiment to observe how many useful nutrients from good quality broccoli the body can absorb. And you know what? After an hour, 99% of all useful substances were excreted in the stool! This happened because the water we usually drink cannot cope with its «transport» functions. Sometimes I ask myself: what is going to happen if the means for transporting nutrients in our body finally breaks down? Won’t we die of hunger, despite an abundance of food?
— You mean that the water we drink is far from perfect?
— Exactly. When we examine it in the laboratory, we find many extraneous substances. Although they are trying to convince us that Swiss (like German) tap water is particularly clean, it is not so. Since the beginning of the use of insecticides and weed-killers in agriculture, drinking water has deteriorated in quality. Even in ground-water, the remains of hormones and medications can be found. Doubtful substances leak from water pipes, such as lead, tar, aluminum, heavy metals… the impact of environmental factors on water has increased dramatically. Industrial waste, water-softening agents, nitrates, pesticides and viruses cannot be completely removed from treatment facilities. Despite the stringent requirements for drinking water, substances that should not be found in water are being found again and again in laboratory tests. Treatment facilities are simply not able to purify it to the extent that is necessary for the consumer.
Do you remember how the water cycle occurs in nature? Water evaporates, the evaporation rises and forms a cloud, which pours down as pure rain — it should be thus. But today it is different. The sun evaporates molecules containing chemical compounds which enter a cloud and then get back, as rain, into the network of rivers and seas – and after that, into our water supply.
— But this concerns only tap water. What about water from famous natural springs?
— That also isn’t free from contamination. Today you can find very few sources of water from which you can drink without fear. We have already found out that rain water is partially poisoned, so I recommend giving preference to artesian sources.
— And as for purchased bottled water, what do you think of it?
— On sale, you can find water from different sources, table and mineral water. It is often no cleaner or better than tap water. Quality requirements might be even lower. Plus, pouring water into plastic bottles degrades its properties too. There are also problems when cleaning multiple-use bottles.
— Many people prefer mineral water, believing that it is good for health.
— Yes, advertising usually says that the body needs minerals. This is absolutely true. But unfortunately, water does not help us in this, because the minerals are present in the water in inorganic forms and are very difficult to absorb. They can even be deposited in the form of salts, which, of course, are not useful at all, or they can clog up the body with toxins and cause the death of cells and, as a result, an acceleration of the ageing process. Getting the daily measure of minerals from drinking water is hardly possible: for this, you would have to drink between 10 and 40 liters!
— Then what is the source of the minerals in our body?
— Food products. It is much better when minerals come in organic form, meaning a form already processed by some living creature or plant, in the form of so-called chelates: bound minerals. So, we can easily satisfy this need with fresh fruit and vegetables: in 100 g of raw plant food, there are more minerals than in 1 liter of mineral water.
Since minerals in food products are not present in the form of mineral salts but as chains of unnatural sugar and protein and chelates, they are much more easily recognized, accepted and excreted by the human body, but if we do not supply our body with sufficient food, it has to work harder to extract minerals from the salts.
— Is it correct to say that water rich in minerals is not as useful as is commonly believed?
— Minerals from water can be deposited as slag in tissues and organs and can even cause diseases such as arthrosis, dementia, circulatory system diseases, sclerosis and lithiasis in organs. In addition, calcium and magnesium in mineral water is not in a pure form, but in the form of sulphates. Calcium sulphate is gypsum.
One should pay attention to the fact that purification from slag is one of the functions of water, and the fewer substances it contains, the more effectively this task is fulfilled.
— Nowadays there is a huge number of different filters for water purification on the market. What do you think about this?
The choice is not so great: charcoal, ion-exchange filters, distillation and reverse osmosis.
The possibilities of charcoal filters are limited. Basically, they remove chlorine and bacteria. Filters should be changed frequently, as they quickly become contaminated and accumulate bacteria, which can be harmful. Charcoal filters work on the sponge principle: when they reach maximum capacity, they begin to release what they have absorbed. In short, such filters do more harm than good.
Ion converters exchange calcium and magnesium for softer substances, but they do not remove all harmful agents from the water. Therefore, they are not suitable for preparing drinking water. On the contrary: due to the exchange of calcium and magnesium with sodium, the content of the latter in water can quickly exceed the recommended level, which is dangerous as regards an increase in blood pressure. In addition, polymers of ion converters can be glued together.
— What about distilled water? It is perfectly clean.
— It really is. The distillation produces one of the purest forms of drinking water technically possible. Tap water is brought to the boil and then cooled in a cooling coil or in a second vessel. Since the boiling point of many substances is higher than the boiling point of water, these substances settle in the boiling vessel.
The disadvantage of the method is that there are enough nutrients left for microbes to thrive. Along with this, the taste of the water is adversely affected. In addition, cleaning the equipment is very expensive — 2 liters of water requires 2 kW of energy. Therefore, I am opposed to distilled water. It is dead and its use can lead to the demineralization of the body. We need living water, which is conductive, and does not just dry up the body and remove toxins.
— You mentioned reverse osmosis. Among those who live in private houses and use water from artesian wells, this filtration system is considered the most effective.
— This is not far from the truth. Due to the fact that only water molecules can pass through a membrane with the smallest pores, it results in 100% pure drinking water. 96-99% of the larger bodies — bacteria, viruses, drug residues, pesticides, herbicides, and even highly radioactive material, such as cesium 137 — are retained and descend into the drain pipe. This method is really the best.
The only serious problem lies in the fact that, among the devices on the market for treating water by reverse osmosis, many are of quite dubious quality. For non-specialists, it is difficult to understand this.
But I see another solution to the problem of water purification — the combining of different types of filtration, remineralization, purification and revitalization. These systems are known as «molecular filter systems». In this case, gases (for example, chlorine) and dirt are removed from the water and it is remineralized, regaining its conductivity, and it is purified and revitalized (using Victor Schauberger’s surgical steel coil), and thus it regains the ability to purge the body of toxins and deliver nutrients to the places where they are needed.
— How did you come up with the idea of stations equipped with such systems, where people can get clean water free of charge?
— Having discovered that clean water is a good transporter, we recommended that our patients carefully monitor its quality. Some people had the opportunity to buy such a device, and it allows you to clean a large amount of water that can cover all of your needs: to cook food, wash dishes, rinse salad and vegetables… but some did not. I thought: why not install stations in different places where everyone could get pure water for free?
As a result, we have installed 250 stations all over Switzerland, and more than 300,000 liters of water have been provided! Now every single one of our patients can enjoy pure water. And not only our patients — any Swiss person.
— Whatever kind of water we drink, what we breathe is also important. Is that why you installed similar stations so that people could breathe clean air?
— Yes, there are more than 50 stations where people can come and breathe clean air, restoring their energy. After all, the more energy a person has, the faster his diseases will be cured. And it is air that plays the key role here. But this is a big topic…