Latest news with #Madeira
Forbes
22-07-2025
- Health
- Forbes
Visit World's Largest Cryotherapy Chamber In Madeira, Portugal
The cold chamber at Coolzoone, Funchal, Madeira Coolzoone The Portuguese island of Madeira has plenty of attractions but since last year international visitors have been making special trips to Madeira to visit Coolzoone which has the largest, longest and widest walk-through cryotherapy chamber in the world. Cryotherapy (extreme cold treatment) offers appealing potential benefits including stress and pain relief, help with weight loss and increased energy levels. Athletes have also used Cryotherapy to enhance their performance. The "longest duration full body contact with ice" according to Guiness World Records is currently held by Łukasz Szpunar who managed to stay submerged in ice for four hours and two minutes, in Tarnobrzeg, Poland, on 4 November 2023. But this is clearly not for the average person who might want to enjoy the positive effects of cold temperatures without spending four hours on ice. Cryotherapy, which involves short bursts of exposure (usually up to three minutes), sometimes as low as -200 degrees, is more manageable and chambers of varying sizes can be found in European locations like Berlin, Madeira and London and in many North American locations too. Infrared Light and Ionized Oxygen Chamber at Coolzoone, Madeira Coolzoone At Coolzoone Madeira, guests step into German brand Art of Cryo's Unical Vaultz V12, the world's largest cold therapy treatment experience. With room for up to 12 people, it's large enough to have a small party inside. Unlike plunging yourself into freezing water, although cryotherapy does involve temperatures lowered to subzero levels, typically ranging from -110 °C to -140 °C, the dry air cold rather than wet cold feels more tolerable. And you're only in the chamber for a few minutes during which time you want to move briskly, jog or do squats etc. Although there are a few variations of cryotherapy, the most popular one is whole-body cryotherapy which takes place in a special chamber like the one at Coolzoone. The brief exposure to extreme cold is thought to trigger a variety of physiological responses. Cooling the body has therapeutic benefits. Studies have shown an improvement in myocardial function and cardiac performance after a single session of cryotherapy. Infrared Light and Ionized Oxygen Chamber at Coolzoone Madeira Paul Allen / Andfotography2 Cryotherapy is commonly used to manage symptoms associated with musculoskeletal injuries and to support athletic recovery. Its primary goals include relieving muscle pain, swelling and inflammation by toning and tightening the Vagus nerve. This nerve is responsible for reducing inflammation in the body and works to increase communication between the brain and every major organ. Most people who've experienced Cryotherapy immediately notice an increased energy level. Another potential benefits include better brain clarity, improved sleep thanks to quicker blood flow from the extremities to the core. And for people looking to achieve weight loss, during cryotherapy, body fat converts from white fat (the stubborn type we get in later life) to brown fat (the type we have pre-puberty which is broken down and metabolized more quickly). But don't assume this is a magic bullet to a slimmer figure as exercise and a good diet are essential alongside cryotherapy. Coolzoone offers a 30 minute circuit that includes a full body scan which can feel a bit intimidating but it's essential to analyze your posture, muscle structure, body composition and alignment. Following the scan, you maneuver the bottom half of your body into a cylinder to experience the 'Flow System' described as a massage for your insides. It claims to help strengthen your connective tissue, flush out toxins and water weight and boost your circulation. The next stage is a relaxing eight minutes in an Infrared Light and Ionized Oxygen Chamber that promotes cell regeneration and breaks down toxins. Finally, the big chill, in a series of cryo chambers starting with -10°C to -110°C in a few minutes, does leave you feeling super energised. Vidavii London circuit of breathe, freeze and squeeze Vidavii Cryotherapy is offered in various guises worldwide. Similar to Coolzoone, Vidavii in London's Mayfair offers the same 'Art of Cryotherapy' technology in an energy-boosting, 30-minute circuit of 'breathe, squeeze and freeze.' A bonus is the excellent waterbed deep tissue massage before you start the circuit. Before your first circuit you will have a 3D Body Scan, which lets you track your progress by creating a digital avatar and analysing various body measurements such as BMI, weight and hip-waist ratio. The cryochamber is about the size of a shower stall so it's meant for single use and at -85C it's not as cold as the chamber in Madeira but it seems to provide the same energy and mood boost. It purports to boost your immune system and improve circulation. And apparently, the endorphins you release during the therapy can help reduce pain and inflammation. Each of the devices: the Lymphatic Flow System (lymphatic drainage); the Whole body Cryotherapy (cryo chamber); and the Infrared and Ionised Oxygen Chamber (multi-cryo hacking system) can be used alone but Vidavii recommends the entire circuit for the ultimate benefits. Vidavii offers one-off sessions or monthly subscriptions.
Wall Street Journal
17-07-2025
- Wall Street Journal
My Stubborn Quest to Turn My Newborn Into a World Traveler
For the Traveler's Tale series, we ask writers to share their most indelible travel memories. The first time my baby, Felix, laughed, we were in a Lisbon hotel room. He was sprawled on a coffee table I'd converted into a changing station. As I extracted a noxious diaper from his squirming form and hummed a deranged, jet-lagged version of our diaper-change song, sounds of the waking city floated in through an open window. Something in that sensory maelstrom set him off, and he started to cackle: a sound that could clear clouds, move mountains, bring about world peace. He was 4 months old, 3,300 miles from home, on day one of his very first trip. My masterplan, to shape my son into a traveler, was in motion. In his first eight months, my wife, Maggie, and I took Felix to museums in Lisbon, sea cliffs in Madeira, hikes into the Grand Canyon and a meandering road trip along Ireland's west coast. In between those trips, with Maggie back at work and me on parental leave, I continued his international education at home in New York, introducing him to Uzbek kebab joints in South Brooklyn and Egyptian seafood markets in Queens.
The Irish Sun
17-07-2025
- Lifestyle
- The Irish Sun
When a heatwave hits, these make-ahead, no-bake Jane's Patisserie puds will save you
NO one wants to be breaking a sweat in the kitchen this summer if you don't have to, and Jane Dunn - AKA Recipes from (Ebury Press) is out July 31, and is already being heralded as "the ultimate bible for foolproof bakes". Advertisement From iconic staples like a red velvet drip cake to retro bakes such as Battenburg, as well as savoury recipes including home-made English muffins, there's something to tempt everyone. We've picked out three of our faves - and they're all oven-free! 4 Jane Dunn's new cookbook is a must for baking enthusiasts Credit: Ellis Parrinder If the recent heatwaves have taught us anything, having some chilled puds up our sleeve for summer is essential. The only place you should be breaking a sweat is at the gym - not the kitchen. Advertisement READ MORE IN FABULOUS 4 This trifle is the perfect prep-ahead entertaining pud Credit: Ellis Parrinder Bakewell Trifle Serves: 8 Prep time: 30 mins, plus setting Ingredients: For the jelly: *150g raspberries *150g cherries *135g packet raspberry or cherry jelly cubes For the trifle layers: *750ml double cream *2tbsp icing sugar *400-500g Madeira cake *100ml almond or cherry liqueur *500ml custard *Amaretti biscuits *Fresh cherries *25g toasted flaked almonds Advertisement Method: 1. First, make the jelly. Prep and wash the raspberries and cherries. Break up the jelly cubes into a heatproof bowl and pour over 250ml boiling water. Stir to dissolve the jelly cubes, then pour in 250ml cold water and stir again. Pour this into your trifle dish, then add the raspberries and cherries. Transfer to the fridge and leave this to set until solid (a couple of hours). 2. In a bowl, whip the cream with the icing sugar to soft peaks. Slice the Madeira cake into 2.5cm-thick slices. 3. Once the jelly has set, lay the cake slices on to the jelly, and drizzle over some almond or cherry liqueur. Pour over the custard and spread until even. Sprinkle over some of the amaretti biscuits, cherries and any extra bits you fancy. 4. Top with the whipped cream, and decorate with toasted flaked almonds and the remaining cherries and amaretti biscuits. 5. Set the trifle in the fridge for 30-60 minutes, then serve. Most read in Fabulous Exclusive 4 Get creative with your next Terry's Chocolate Orange Credit: Ellis Parrinder No-Bake Chocolate Orange Tart Serves: 10 Prep time: 20 mins, plus setting Ingredients: For the base: *300g digestives *100g unsalted butter or baking spread Advertisement For the filling: *250g chocolate orange slices *300ml double cream *75g icing sugar To decorate: *Chocolate orange slices *Sprinkles (optional) Method: 1. First, make the base. Blitz the biscuits to a fine crumb in a food processor, or add to a bowl and bash with the end of a rolling pin. Melt the butter and mix in with the biscuits until combined and it resembles a wet sand texture. Press the mixture into the sides and base of a 23cm loose-bottomed tart tin and set aside. 2. To make the filling, break up the chocolate into pieces, add to a heatproof bowl and melt in the microwave in short bursts or over a pan of simmering water (bain-marie) until smooth. Leave to cool slightly. 3. Whip the cream and the icing sugar to soft peaks in a new bowl. Fold through the slightly cooled melted chocolate, then spread the mixture over the biscuit base. 4. Decorate with the chocolate orange slices and sprinkles. Leave the tart to set in the fridge for at least 2 hours, or until firm. 4 Jump on the pistachio trend with the easiest ice cream ever Credit: Ellis Parrinder Advertisement No-Churn Pistachio Ice Cream Serves: 10 Prep time: 20 mins, plus 3-4 hrs freezing Ingredients: *200g shelled, unsalted pistachios, plus extra for decoration *397g tin condensed milk *600ml double cream *1tsp vanilla extract *Pinch sea salt Method: 1. Blend the pistachios until smooth in a food processor – stop a few times while blending to scrape down the sides and stir the nuts to get the mixture as smooth as possible. 2. Add the condensed milk to a large bowl with the cream and vanilla extract, and whip together to soft peaks. Add the blended pistachio mix and salt and fold everything together, then tip into a dish to freeze. 3. Sprinkle over the extra pistachios, then freeze for 3-4 hours. How to keep cool in a heatwave Most of us welcome hot weather, but when it's too hot, there are health risks. Here are three ways to keep cool according to the NHS... Keep out of the heat if you can. If you have to go outside, stay in the shade especially between 11am and 3pm, wear sunscreen, a hat and light clothes, and avoid exercise or activity that makes you hotter. Cool yourself down. Have cold food and drinks, avoid alcohol, caffeine and hot drinks, and have a cool shower or put cool water on your skin or clothes. Keep your living space cool. Close windows during the day and open them at night when the temperature outside has gone down. Electric fans can help if the temperature is below 35 degrees. Check the temperature of rooms, especially where people at higher risk live and sleep. Advertisement
Scottish Sun
17-07-2025
- Lifestyle
- Scottish Sun
When a heatwave hits, these make-ahead, no-bake Jane's Patisserie puds will save you
All recommendations within this article are informed by expert editorial opinion. If you click on a link in this story we may earn affiliate revenue. JUST CHILLIN' When a heatwave hits, these make-ahead, no-bake Jane's Patisserie puds will save you NO one wants to be breaking a sweat in the kitchen this summer if you don't have to, and Jane Dunn - AKA Jane's Patisserie - has just the ticket in her latest cookbook. Recipes from Jane's Patisserie: Classic by Jane Dunn (Ebury Press) is out July 31, and is already being heralded as "the ultimate bible for foolproof bakes". Sign up for Scottish Sun newsletter Sign up From iconic staples like a red velvet drip cake to retro bakes such as Battenburg, as well as savoury recipes including home-made English muffins, there's something to tempt everyone. We've picked out three of our faves - and they're all oven-free! 4 Jane Dunn's new cookbook is a must for baking enthusiasts Credit: Ellis Parrinder If the recent heatwaves have taught us anything, having some chilled puds up our sleeve for summer is essential. The only place you should be breaking a sweat is at the gym - not the kitchen. 4 This trifle is the perfect prep-ahead entertaining pud Credit: Ellis Parrinder Bakewell Trifle Serves: 8 Prep time: 30 mins, plus setting Ingredients: For the jelly: *150g raspberries *150g cherries *135g packet raspberry or cherry jelly cubes For the trifle layers: *750ml double cream *2tbsp icing sugar *400-500g Madeira cake *100ml almond or cherry liqueur *500ml custard *Amaretti biscuits *Fresh cherries *25g toasted flaked almonds Method: 1. First, make the jelly. Prep and wash the raspberries and cherries. Break up the jelly cubes into a heatproof bowl and pour over 250ml boiling water. Stir to dissolve the jelly cubes, then pour in 250ml cold water and stir again. Pour this into your trifle dish, then add the raspberries and cherries. Transfer to the fridge and leave this to set until solid (a couple of hours). 2. In a bowl, whip the cream with the icing sugar to soft peaks. Slice the Madeira cake into 2.5cm-thick slices. 3. Once the jelly has set, lay the cake slices on to the jelly, and drizzle over some almond or cherry liqueur. Pour over the custard and spread until even. Sprinkle over some of the amaretti biscuits, cherries and any extra bits you fancy. 4. Top with the whipped cream, and decorate with toasted flaked almonds and the remaining cherries and amaretti biscuits. 5. Set the trifle in the fridge for 30-60 minutes, then serve. 4 Get creative with your next Terry's Chocolate Orange Credit: Ellis Parrinder No-Bake Chocolate Orange Tart Serves: 10 Prep time: 20 mins, plus setting Ingredients: For the base: *300g digestives *100g unsalted butter or baking spread For the filling: *250g chocolate orange slices *300ml double cream *75g icing sugar To decorate: *Chocolate orange slices *Sprinkles (optional) Method: 1. First, make the base. Blitz the biscuits to a fine crumb in a food processor, or add to a bowl and bash with the end of a rolling pin. Melt the butter and mix in with the biscuits until combined and it resembles a wet sand texture. Press the mixture into the sides and base of a 23cm loose-bottomed tart tin and set aside. 2. To make the filling, break up the chocolate into pieces, add to a heatproof bowl and melt in the microwave in short bursts or over a pan of simmering water (bain-marie) until smooth. Leave to cool slightly. 3. Whip the cream and the icing sugar to soft peaks in a new bowl. Fold through the slightly cooled melted chocolate, then spread the mixture over the biscuit base. 4. Decorate with the chocolate orange slices and sprinkles. Leave the tart to set in the fridge for at least 2 hours, or until firm. 4 Jump on the pistachio trend with the easiest ice cream ever Credit: Ellis Parrinder No-Churn Pistachio Ice Cream Serves: 10 Prep time: 20 mins, plus 3-4 hrs freezing Ingredients: *200g shelled, unsalted pistachios, plus extra for decoration *397g tin condensed milk *600ml double cream *1tsp vanilla extract *Pinch sea salt Method: 1. Blend the pistachios until smooth in a food processor – stop a few times while blending to scrape down the sides and stir the nuts to get the mixture as smooth as possible. 2. Add the condensed milk to a large bowl with the cream and vanilla extract, and whip together to soft peaks. Add the blended pistachio mix and salt and fold everything together, then tip into a dish to freeze. 3. Sprinkle over the extra pistachios, then freeze for 3-4 hours. How to keep cool in a heatwave Most of us welcome hot weather, but when it's too hot, there are health risks. Here are three ways to keep cool according to the NHS... Keep out of the heat if you can. If you have to go outside, stay in the shade especially between 11am and 3pm, wear sunscreen, a hat and light clothes, and avoid exercise or activity that makes you hotter. Cool yourself down. Have cold food and drinks, avoid alcohol, caffeine and hot drinks, and have a cool shower or put cool water on your skin or clothes. Keep your living space cool. Close windows during the day and open them at night when the temperature outside has gone down. Electric fans can help if the temperature is below 35 degrees. Check the temperature of rooms, especially where people at higher risk live and sleep.
Time of India
09-07-2025
- Politics
- Time of India
CCP notice to former IAS officer, says wall has no approval
Panaji: The Corporation of the City of Panaji (CCP) has issued a notice to former IAS officer Subhash Chandra for constructing a compound wall at his Ribandar home by deviating from the approved plan. CCP Commissioner Clen Madeira said that the corporation did not approve the use of laterite stones instead of iron pipes. CCP has given Chandra seven days to respond to the notice. Chandra purchased the house along with the land on Feb28 from Adrian D'Costa, with locals reportedly saying that Chandra paid Rs 2.1 crore for the transaction. Chandra subsequently erected a high wall around the plot, blocking the windows of the neighbouring house, where a widow resides. Locals have alleged that Chandra encroached on the property of a widow, Antonetta Sara Pereira, and a public pathway. Based on the complaints, officials of the Panaji municipal corporation conducted an inspection on June 30 and found that the construction was not according to the development permission granted by the North Goa Planning and Development Authority. 'It is seen that there is a deviation from the approved plan. by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like Is it legal? How to get Internet without paying a subscription? Techno Mag Learn More Undo The inspection has revealed that the compound wall is raised and is entirely made up of laterite stones. It is also seen that the masonry wall in place of the GI pipes is a new construction. This construction does not have approval or licence from this corporation and is also deviating from the approved plan,' said Madeira. Madeira has asked Chandra to clarify the matter within seven days. Failure to respond will lead to necessary action as per law, said the notice. On Sunday, locals held a protest meeting at Ribandar's Fondvem Chapel to highlight the illegalities. Former chief minister Manohar Parrikar's son, Uptal Parrikar, attended the meeting where he demanded action against the illegalities, if any. Chandra retired in Sep last year as secretary of the Goa Housing Board and was secretary of the social welfare department and the art and culture department.
