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News Letter for February 2019
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I have had several people ask me how they can explain how this works. Below is an easy way to explain the technology.
How The Machine Works
The machine works on resonance so if what you are treating for is not present
in you then nothing will happen. Below is an explanation of how this works:
Dr. Rife, who first discovered that when viruses, bacteria and parasites are
bombarded with electrical pulses of the right frequency, they shake apart.
This is an inherent characteristic shared by all objects and living beings
called "Resonant Frequency," which is the frequency at which an object
naturally vibrates. Resonant frequencies are what makes a string on a
stringed instrument produce a certain note. But resonant frequencies,
in addition to producing music can also cause objects to shake so
uncontrollably that their stability is undermined. This is what happened
to the Tacoma Narrows Bridge in 1940. The wind reached resonance with
the bridge and it shook apart. The same is true with pathogens. When the
frequency being introduced into the body by way of feet and/or hand straps
reaches resonance with whatever pathogen it resonates with, it undermines
its stability and kills it.
Like a Soprano singing a high note and breaking a wine glass.
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Rife Digital Professional V2 and Rife Healing Belt
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Imagine what your life would be like if you could eliminate ill health in as little as one day for something mild, or in six months to a year for a more serious illness (like advanced cancer). To do this, you would need a protocol to strengthen your system so that it is no longer a breeding ground for pathogens, a frequency device, and a list of frequencies.
Royal Raymond Rife, and his effective, non-invasive technology that has helped countless overcome life-threatening diseases, is finally emerging into public awareness after years of suppression. The knowledge that specific frequencies destroy microbes is not new. As incredible as it sounds, this Nebraska-born scientist began his career as an inventor almost a century ago.
This is one of the premiere alternative medicine and holistic medicine technologies. This method of natural health can be used right along with traditional medicine, till you just don't need the more invasive methods anymore.
We support this product 100% by phone or email.
The Rife Machine Page
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With the New Professional V2 machine, If you have this, be sure to PUSH the CW button when you begin your treatment on SWEEP or RUN. You will use SWEEP most of the time and you will use CW most of the time. When in CW you will see an "X" to the right of PLAY.
This is IMPORTANT- especially for cancer - Push SWEEP and then Push CW
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If you want both the mat and the belt this is the best deal. The Super Mat Pack is less than just the mat and belt and also gives you extra leads, straps and manuals.
The belt and the mat allows you to more directly target a part of the body. Also good for kids and pets.
This is an accessory to the Rife and Zapper Professionals, the V2 models and the Rife Ultimate, Zapper Ultra or the Trio models.
The new Dr-Rife Healing mat and Belt have been completed. It is the first and only one of it's kind and we are proud to be able to offer this. It will be an excellent way to resolve the problem of treating pets, and kids. Use it overnight under a thin fitted bed sheet, or use it while sitting down with your bare feet on the Pad. Lay it on top of you or wrap it around a sore muscle. Good way to target a particular body part as well. For Ex., if you have a lung issue you can wrap the mat around your chest. Both the mat and belt come with an extension piece for larger bodies.
If you have any sensitivity, wear a thin T-shirt, very thin socks, or very thin pants.
With the Rife or Zapper Professional V2, you can adjust the voltage down to 14.5v or 12.5v and use it in direct contact with the skin. If you have any sensitivity than use it at the 17v setting under a thin bed sheet or with a thin T-shirt, leggings or thin pants. You shouldn't have a problem with it in direct contact with your skin at the 12.5v setting. I use it this way all the time.
If you have the Rife Ultimate or the Zapper Ultra you will want to use it with a thin material between you and the mat. These models do not have a voltage adjustment.
This new design will allow you to wrap it around your body. It will hold in place with Velcro.
SUPER MAT PACK
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It is a good idea to replace your leads once or twice a year. This is what transfers the signal from the machine to the body. You can purchase both leads and straps for a little better deal. Here is that PAGE.
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We always suggest organic ingredients or at least no GMOs. All recipes are sourced from Whole foods Market.
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Serves 4 as entrée (6 to 8 as appetizer)
Beer creates a flavorful broth for these simple mussels. Make sure to have some crusty bread on hand to soak up the broth.
Ingredients:
- 1 tablespoon unsalted butter
- 1 large shallot, finely chopped
- 1 (12-ounce) bottle lager beer
- 2 pounds mussels, debearded, scrubbed and rinsed
- 2 tablespoons chopped fresh parsley
- 2 teaspoons chopped fresh thyme
Method:
In a large sauce pot or Dutch oven, melt butter over medium-high heat. Add shallot and cook, stirring occasionally, until beginning to brown, about 5 minutes. Add beer and bring to a boil. Arrange mussels in the pot and cook, shaking the pot vigorously every 2 minutes or so, until mussels have opened and are hot throughout, 7 to 8 minutes. (Discard any mussels that don't open.)
Ladle mussels and their broth into bowls, top with parsley and thyme and serve hot.
Nutritional Info:
Per Serving: 250 calories (70 from fat), 8g total fat, 3g saturated fat, 70mg cholesterol, 650mg sodium, 13g carbohydrates, 28g protein.
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Ale-Braised Baby Bok Choy with English Cheddar
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This delicious and speedy side dish pairs bok choy with tangy cheddar and rich walnuts. Serve it alongside roast pork or poultry, or pair it with brown rice and baked tofu for a very satisfying vegetarian meal.
Ingredients:
- 4 heads baby bok choy, halved lengthwise
- 1/2 cup ale
- 1/4 teaspoon fine sea salt
- 1/2 cup shredded aged English Cheddar
- 3 tablespoons chopped walnuts
- Freshly ground black pepper
Method:
Place bok choy, cut-side up, in a skillet large enough to hold it snugly in a single layer. Pour ale over bok choy, sprinkle with salt and bring to a boil over high heat. Cover the skillet, lower the heat to medium, and simmer until the base of the bok choy is fairly tender when pierced at the thickest part of the bulb with a paring knife, about 5 minutes.
Uncover the pan, sprinkle the bok choy with cheddar, cover again and continue to cook until cheddar melts, about 2 more minutes. Transfer bok choy to a platter with a slotted spoon and sprinkle with walnuts and black pepper.
Nutritional Info:
Per Serving: 120 calories (70 from fat), 8g total fat, 3.5g saturated fat, 15mg cholesterol, 440mgsodium, 5g carbohydrates, (2 g dietary fiber, 2g sugar), 6g protein.
Special Diets:
- Vegetarian
- Sugar Conscious
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Slow Cooker Vegetable Beef Stew
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Here’s a deliciously hearty stew that gets a big contribution from a small amount of beef. The secret is browning the meat first for richness and depth, then slow cooking it along with flavorful veggies and a savory combination of tamari, red wine vinegar and tomato paste.
Ingredients:
- 1 1/2 pound small Yukon Gold potatoes, cut into wedges
- 1 pound beef chuck stew meat, cut into 1-inch cubes
- 1/4 teaspoon fine sea salt
- 3/4 pound white button mushrooms, quartered
- 4 carrots, cut into 3/4-inch rounds
- 1 (12-ounce) package frozen pearl onions
- 6 cloves garlic, sliced
- 3 tablespoons low-sodium tamari
- 3 tablespoons red wine vinegar
- 1 1/2 tablespoon tomato paste
- 1/2 teaspoon ground black pepper
Method:
Place potatoes in the bottom of a slow cooker.
Heat a large, heavy skillet over medium-high heat. Add beef and salt, and cook, stirring frequently, until browned, about 10 minutes; add water a tablespoon at a time if the beef begins to stick. Place beef on top of potatoes in the slow cooker. Add mushrooms to the skillet and cook, stirring frequently and adding more water if necessary, until mushrooms brown, about 7 minutes. Place in the slow cooker.
Add carrots, onions and garlic to the slow cooker. In a small bowl, whisk together tamari, vinegar, tomato paste and pepper, and pour over vegetables. Cover and cook until beef is very tender, 8 to 10 hours on low or 4 to 5 hours on high.
Nutritional Info:
Per Serving: 250 calories (35 from fat), 3.5g total fat, 1.5g saturated fat, 50mg cholesterol, 580mg sodium, 32g carbohydrates, (4 g dietary fiber, 4g sugar), 22g protein.
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Italian Baked Beans and Greens
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This versatile casserole is a filling entrée and a delicious way to feature healthful greens and beans. White beans with kale is a classic Italian combination, but other pairings are wonderful as well.
Ingredients:
- 1 1/2 cup dried white, red or black beans, rinsed and picked over
- 1 1/2 tablespoon extra-virgin olive oil
- 1 large yellow onion, diced
- 2 carrots, diced
- 1 stalk celery, diced
- 6 cloves garlic, chopped
- 1/2 cup tomato paste
- 1 bunch kale, collards or other leafy greens, tough stems discarded, leaves thinly sliced
- 4 cups low-sodium vegetable broth or water
- 1/8 teaspoon cayenne pepper
- 1/2 cup fresh bread crumbs
- 1/3 cup grated Parmigiano-Reggiano cheese
- 1/4 cup chopped fresh parsley
- 2 teaspoons fine sea salt
Method:
Combine beans and enough water to cover by several inches in a medium saucepan. Bring to a boil, remove from heat and let sit, covered, 30 minutes. Drain beans.
Preheat the oven to 300°F. In a large skillet, heat oil over medium-high heat. Add onion and cook until browned, 6 to 7 minutes. Stir in carrots, celery and garlic; cook 2 more minutes. Stir in tomato paste and cook 1 minute. Stir in greens a little at a time until they all fit into the pan. Stir in drained beans, broth and cayenne. Pour the mixture into a 9x13-inch casserole dish and cover. Bake until beans are tender, 1 1/2 to 2 hours depending on variety.
In a small bowl, combine bread crumbs, parmesan and parsley. Remove cover from the casserole, sprinkle with salt and stir well. Top with bread crumb mixture and increase the oven temperature to 400°F. Bake, uncovered, until topping is browned and crisp, about 25 minutes.
Nutritional Info:
Per Serving: 210 calories (35 from fat), 4g total fat, 1g saturated fat, 5mg cholesterol, 820mg sodium, 33g carbohydrates, (8 g dietary fiber, 5g sugar), 11g protein.
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Grilled Strawberry Cobbler with Fresh Thyme
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Topped with flaky biscuits, this skillet cobbler features summer strawberries when they’re at their juiciest. Crown each serving with a spoonful of whipped cream or vanilla ice cream, if you like.
Ingredients:
- 2 tablespoons all-purpose flour
- 2 pounds strawberries, halved
- 1/4 cup plus 2 tablespoons turbinado sugar, divided
- 1 (16-ounce) package biscuit dough (contains 8 biscuits)
- 1 1/2 teaspoon finely chopped fresh thyme
Method:
Prepare a grill for medium heat cooking. In a large bowl, toss together strawberries, 1/4 cup of the sugar, flour and thyme. Transfer to a well-seasoned 10-inch cast-iron skillet and spread out evenly.
Arrange biscuits over strawberries and lightly brush with water. Sprinkle with remaining 2 tablespoons sugar and cover skillet tightly with foil. Place on the grill, cover the grill, and cook until juices are bubbling and biscuits are puffed, about 15 minutes. Carefully uncover the skillet (the foil may stick a bit, so remove it slowly), close the grill lid, and continue to cook until biscuits are cooked through and strawberries are very soft, 10 to 15 minutes more. Let cool for 10 minutes before serving.
Alternatively, preheat the oven to 350°F. Place skillet on a baking sheet and bake, uncovered, until strawberries are juicy and biscuits are golden brown, about 45 minutes; tent biscuits with foil if they begin to get too dark. Let cool for 10 minutes before serving.
Nutritional Info:
Per Serving: 250 calories (70 from fat), 8g total fat, 2g saturated fat, 570mg sodium, 41g carbohydrates, (2 g dietary fiber, 17g sugar), 5g protein.
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