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HealthProducts2 September 2021 News Letter
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Here are some links you might want to check out if for no other reason, future reference
This is a Link for the liquid tonic versions
Chinese herbs: Specifically astragalus
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Rife Digital Professional V3 & Super Mat Pack On Sale
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We want to make it as easy as we can during this difficult time with Covid, the economy and flu and cold season is coming soon if not here already.
The Super Mat Pack will give you both the Rife Healing Mat and Belt plus extra straps, leads and manual for less than what the mat and belt would cost if bought separately.
You can use the Rife Healing Mat under a thin, fitted, cotton sheet and sleep with it all night. I will often wrap the belt around my upper thigh.
When using the mat or belt with a piece of material between you and the skin -- 100% cotton is the best. And, put the voltage up to 17v when using a t-shirt, or sheet, etc.
What is the Best material to use with the mat or the belt?
Best conductivity: 100% pure cotton
Good Conductivity 80% cotton, 20% Nylon
Fair Conductivity 50% cotton 50% Nylon
Poor Conductivity: 80-100% Nylon (Rayon)
Nylons are a plastic, so are a poor conductor of frequencies, Go for at least 50.50 cotton/nylon for better results
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CW, Carrier Wave, relates to Dr Rife’s cancer frequency sets. So is more specific to Cancer treatments.
CW was designed by Dr Rife specifically for cancer treatments
RF, Radio Frequency, left as default would not make a big difference on other disease types but I would still use CW most of the time.
Again, not a bad idea to switch now and then. Some bacteria can be smart and changing from CW to RF now and then fools them and healing can take place a little faster.
So, switching from CW to RF, and SWEEP to Pulse SWEEP now and then is a good idea.
The exception would be cancer, stay on CW for cancer. When you are in CW you will see an X to the right of PLAY on the display screen. When in RF it looks more like a square. You can do this mid-treatment. Push SWEEP to begin the treatment and then push CW. Pulse SWEEP is also good – it adds a little more power to the signal when it pulses on and off.
But, still best to use SWEEP most of the time. Stays on each frequency for a longer period of time. Pulse SWEEP is good once or twice a week or when you don’t have time for a full treatment. It is good to do both.
Below is a link with more technical detail.
More detailed information on the CW, RF functions
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I have had a lot of questions lately on the CW, RF, and M.O.R. This gets really technical I tried to make it as easy as possible to understand. I'm not an engineer so, I struggle with this also, to some degree. But, I hope this helps.
M.O.R. is group 8 on the professional V2, V3, and some of the older professional models -- This is the original set of frequencies that Dr. Rife used to cure his 16 patients. This is Group 8 on the Professional Machine models and below is the frequency set that you can program in to the Ultimate, Ultra, or Trio models.
Dr Rife’s 3.30 MHz MOR Sideband. Cancer and Virus Specific. Includes BX Virus Carcinoma, BY Sarcoma, E Coli, Meningitis, Strep & Staph.
1.86, 7.27, 7.66, 7.87, 8.02, 8.45, 17.22, 20.08, 21.27, 28.16
You can use this set in addition to whatever the specific frequency set you may be using. The specific set should be the focus.
Let me know if you have any. You can email me at healthproducts2@gmail.com
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The RifeandZappers2.com BLOG is a good resource. You can put search terms into the Search Window, top right hand of the page, you can also look through the categories, you can see the entire frequency list by clicking on Frequency Reference at the top of the page.
I work this BLOG every day. When questions come in, or any information updates, I post the answers and information to the BLOG.
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Hello! Please let me introduce myself, my name is Aja, I am a mother of 3, wife to an amazing man and a I am also a passionate photographer.
I have struggled with my weight and feel like I’ve tried all the eating plans, Whole 30, Weight Watchers and Atkins just to name a few and I succeeded until I failed.
A friend turned me onto Pure Exogenous Ketones, WOW what a game changer!!!
Since starting ketones I’ve lost 42 pounds, I’m a more present mom and have more energy to do the things I truly enjoy!
This doesn’t require eating full Keto, working out or completely changing your lifestyle.
What are Ketones? How do they work?
Take a look at this short video
For more information: mommavalm@gmail.com
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We always suggest using Organic ingredients, or at least no GMOs
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Barbecued Korean Style Steak with Grilled Vegetables
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Serves 6
Feel free to try other vegetables in this recipe, such as zucchini and asparagus, depending on what’s in season.
Ingredients
3 tablespoons reduced-sodium soy sauce
2 tablespoons seasoned rice vinegar
3 cloves garlic, minced
1 tablespoon grated fresh ginger
5 teaspoons sesame oil, divided
2 hanger steaks, each about 1 pound
3 red bell peppers, cored, seeded and cut into thick wedges
12 large white mushrooms
2 bunches green onions, white and light green parts
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
Method
In a large bowl, combine soy sauce, vinegar, garlic, ginger and 2 teaspoons sesame oil.
Add steaks and marinate at least 2 hours or overnight.
Prepare a grill for high-heat cooking.
Place bell peppers, mushrooms and green onions in a large bowl and toss with salt, pepper and remaining 3 teaspoons sesame oil.
Remove steaks from marinade; grill to desired doneness, about 5 minutes per side for medium-rare.
Let steak rest on a cutting board 10 minutes.
Meanwhile, grill vegetables, turning them frequently, until nicely browned, about 5 minutes for green onions, 7 to 8 minutes for bell peppers and mushrooms.
Slice steak thinly against the grain; serve with the vegetables.
Nutrition
Per serving (about 9oz/245g-wt.): 340 calories (190 from fat), 21g total fat, 8g saturated fat, 60mg cholesterol, 470 Mg sodium, 9g total carbohydrate (2g dietary fiber, 4g sugar), 26g protein
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Homemade Peanut Butter and Banana Dog Treats
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Makes 2 dozen
The parsley in these treats makes them a secret breath freshener for your pooch; substitute dried mint for half of the parsley, if you like. Don’t hesitate to adjust the size of the treats to accommodate very small or very large dogs, baking them a few minutes less or a few minutes more, as needed. If your dog has challenges chewing, grind the rolled oats in a food processor before adding them to the mixture.
Ingredients
1 banana, peeled
1 cup oat flour
2/3 cup rolled oats
1/2 cup dried parsley
3 tablespoons peanut butter
1 egg, beaten
Method
Preheat oven to 300°F. Put banana in a large bowl and use a spoon or potato masher to mash it thoroughly. Add oat flour, oats, parsley, peanut butter and egg and stir well to combine. Set aside for 5 minutes.
Roll mixture into 24 balls, using about 1 tablespoon dough for each; transfer to a large parchment paper-lined baking sheet as done. Use the back of a spoon or the heel of your hand to press each ball into a (1 1/2- to 2-inch) coin. Bake until firm and deep golden brown on the bottom, 40 to 45 minutes. Set aside to let cool completely.
Storage note: It’s best to store these in an airtight container in the refrigerator. Or, freeze them to give to your pal later; just be sure to thaw the treats befor handing them out.
Nutrition
Per serving (1 each/16g-wt.): 45 calories (15 from fat), 1.5g total fat, 0g saturated fat, 10mg cholesterol, 10 mg sodium, 6g total carbohydrate (1g dietary fiber, 1g sugar), 2g protein
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Kale Mushroom and Tomato Saute with Polenta
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Serves 4
If you’re a mushroom lover, use different varieties of mushrooms like shiitake, portobello or cremini in this rich, savory sauté. For extra flavor, try using olive oil from the jar of tomatoes in lieu of regular olive oil.
Ingredients
2 tablespoons olive oil, divided
1/2 pound sliced button mushrooms
Salt and pepper
8 oil-packed sun-dried tomatoes, drained and roughly chopped
2 cloves garlic, finely chopped
1 bunch kale (about 3/4 pound), stemmed and roughly chopped
1 (18-ounce) roll precooked polenta, cut into 8 rounds
1/4 cup grated Parmesan cheese (optional)
Method
Heat 1 tablespoon of the oil in a large skillet over medium high heat.
Add mushrooms, salt and pepper and cook, stirring occasionally, until softened, about 5 minutes.
Add tomatoes and garlic and cook another 2 minutes.
Stir in kale and 1/4 cup water, cover, reduce heat to medium low and cook until kale begins to wilt, about 2 minutes.
Toss well, season with salt and pepper, cover and cook until wilted, about 2 minutes more. Cover and set aside.
Heat remaining 1 tablespoon oil in a large nonstick or cast iron skillet over medium high heat.
Arrange polenta in skillet in a single layer (working in batches, if needed) and cook, flipping once, until golden brown on both sides, 5 to 6 minutes total.
Transfer polenta to a paper towel-lined plate as done.
Arrange polenta on plates, spoon kale and mushroom mixture over the top, garnish with cheese and serve.
Nutrition
Per serving: 230 calories (90 from fat), 10g total fat, 2g saturated fat, 5mg cholesterol, 800mg sodium, 28g total carbohydrate (3g dietary fiber, 3g sugar), 8g protein
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Serves 4 to 6
Kids love this dish and thankfully it’s easy to customize to their tastes. Start with the basic recipe then add cooked sausage, pepperoni or black olives, if you like. Little hands can spread the cheese or sauce, sprinkle the fillings or roll up the pasta.
Ingredients
Salt
1/2 pound (8 to 10) uncooked lasagna noodles
Nonstick cooking spray
1 cup ricotta cheese
1 1/2 cups prepared marinara sauce
1 1/2 cups packed baby spinach
1/2 cup shredded mozzarella
Method
Preheat oven to 400°F. Meanwhile, bring a large pot of salted water to a boil, add noodles and cook until al dente, 8 to 10 minutes. Drain well and gently transfer to a clean work surface.
Grease a small roasting pan or casserole dish with cooking spray; set aside. Working with one noodle at a time, spread with about 2 tablespoons of the ricotta and 2 tablespoons of the marinara then top with spinach. Starting at one end, roll up noodle snugly then arrange in pan either seam-side down or with the rolls close enough together to hold each other closed. Pour remaining marinara over assembled rolls then sprinkle with mozzarella and bake until golden and bubbly, 20 to 25 minutes.
Nutrition
Per serving (about 7oz/189g-wt.): 350 calories (100 from fat), 11g total fat, 6g saturated fat, 35mg cholesterol, 670 mg sodium, 47g total carbohydrate (4g dietary fiber, 9g sugar), 16g protein
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