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HealthProducts2 November 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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I have had back pain for years, really, 40 years. I have gone to doctors, chiropractors, massage therapists, acupuncture, physical therapists, and finally found someone who could help.
He worked on the psoas muscle. When he worked that muscle I could feel the part of my back that hurt respond like never before.
3 or 4 treatments and my back has felt better than it has in years. He gave me some exercises to keep this muscle from seizing up again and it has helped. This Clinic's name is Airrosti, https://www.airrosti.com/ -- I think they are all over the United States anyway.
Below is a LINK to exercises that just came in my email that look very much like they will help to focus on the psoas muscle. It is not an easy muscle to get at or stretch. So, I know I'm not the only one with back pain, and I thought I would share. These are some exercises that came to my email that look like they will help with that muscle.
https://thenutritionwatchdog.com/13-feel-good-hip-openers/?utm_source=managedlists&utm_campaign=hips
I apologize for the adivitisments, like I said, it just came to my email.
I did use the pain frequency set on the Rife machine, and it helped some, but the Rife and Zappers, that technology is best when we know the cause. My cause seems to be that muscle.
Here is another picture. It is a hard muscle to get at. There are some massage therapists that also know how to work this muscle. You will have to look around though.
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Sale at HealthProducts2.com
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We have some accessories on sale and the Rife V3 and Super Mat Pack
The New Pro is in 3 Languages actually on the screen: English, Spanish, Japanese.
The Rife Professional V3 series has adjustable voltage, 17v, 14.5v, 12.5v, so any sensitivity issues can be resolved by the switching down the Voltage. With tests we find that we can use the new Rife Healing mat or belt with a thin material, thin t-shirt, thin bed sheet, etc., with the voltage set at 17v. Drop the voltage to 12.5v and you can use the mat or belt in direct contact with the skin.
The New Rife V3 has 30 Groups, groups 25 – 30 are Empty, so you can add the frequency set you may need without having to program over any of the preset groups.
This machine is so easy to use. It walks you through everything. The machine comes with power, straps, leads, a USB flash drive that has several translations of the Instruction manual, an instruction/frequency manual that comes with the machine and case.
Group Sweep
Introduction of “Group Sweep”. Why? Because so many customers are treating more than one condition. Some people are treating 5-10 conditions. They do not want to get up all night changing programs.and Groups. Using Group Sweep, they can have each of the medical issue groups played one after the other, knowing that without any interruption, the machine will run each and every frequency, for each and every ailment. The groups include concerns such as arthritis, cancer, diabetes, cold/flu, etc., the manual lists over 3500 different ailments.
With the Group Sweep function you can change any of the presets or add your own to the last 5 groups which have been left empty. Or, leave the presets as they are and use in a preventative measure and add the sets you want or need to the last. Then Group SWEEP will sweep through all 30 groups, stays on each frequency 3 seconds and will just continue to loop through.
You can click the Group SWEEP link at the top of this newsletter. It will take to a page I did to give you some idea of how you can use this feature. It is awesome.
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This includes all the accessories available. It is on sale along with some other accessories.
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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
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We always suggest ORGANIC ingredients and at the least no GMOs
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Serves 10 to 12
This deliciously moist roasted turkey is surprising in its ease of preparation. Exactly what you remember from Thanksgiving dinners of old only better. While you can prepare this turkey recipe without the brining step, we highly recommend you give it a try as this process produces wonderfully succulent meat. When set on the table, this beautiful bird is guaranteed to elicit oohs and aahs.
Ingredients
1 (14- to 15- pound) turkey
1 teaspoon dried thyme
2 carrots, roughly chopped
2 stalks celery, roughly chopped
2 yellow onions, roughly chopped
2 cups gluten-free chicken broth
1/2 cup white wine
4 tablespoons (1/2 stick) butter, melted
Salt & Pepper to taste
Method
Brine the turkey overnight (at least 12 hours) by submerging it completely in a saltwater solution made from a ratio of 1/2 cup salt to one gallon water. (Alternately, you may brine the turkey for 4 hours using a ratio of 1 cup salt to one gallon water).
Rinse the turkey well and pat it dry.
Preheat oven to 350°F.
Mix thyme, carrots, celery and onions together in a small bowl.
Stuff turkey cavity with the vegetable mixture and scatter any remaining vegetables around the bottom of a roasting pan.
Pour broth and wine over vegetables in pan.
Arrange a rack over the vegetables in the pan and arrange the turkey on top of it, breast side down. (You may use either a flat rack or a V-rack).
Brush half of the melted butter all over the turkey, then season with pepper. Reserve remaining butter for later use.
Roast turkey for two hours, breast side down, basting once.
Remove from oven and turn turkey breast side up, being careful not to pierce the skin.
Brush turkey with the remaining butter and season again with pepper.
Return turkey to oven and continue roasting until a thermometer inserted in the thickest part of the thigh reaches 165°F, about 2 hours more.
Set turkey aside to let rest for 30 minutes, then carve and serve, drizzled with the pan drippings.
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Carrots with Peas & Pancetta
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Serves 6 to 8
The classic combo of carrots and peas gets a delicious update with the addition of pancetta, fresh herbs and red wine vinegar.
Ingredients
24 baby carrots with tops
3 ounces pancetta, diced
3/4 cup water
1 tablespoon red wine vinegar
2 tablespoons butter
2 1/2 teaspoons sugar
1/2 teaspoons salt
2 cups fresh or frozen and thawed peas
Chopped chives or chervil, for garnish
Method
Cut carrot tops to 1 inch and peel or scrub carrots. Set aside.
Place pancetta in a large nonstick skillet and cook over medium heat, stirring frequently, until lightly browned, about 8 minutes.
Add carrots, water, vinegar, butter, sugar and salt.
Bring to a boil, cover and simmer until carrots are almost tender, about 8 minutes.
Uncover, increase heat to medium high and simmer, tossing carrots often, until sauce is thickened, 3 to 5 minutes more.
Add peas, toss gently to heat through, garnish with herbs and serve.
Nutrition
Per serving (about 4oz/113g-wt.): 100 calories (45 from fat), 5g total fat, 2.5g saturated fat, 15mg cholesterol, 340mg sodium, 10g total carbohydrate (3g dietary fiber, 5g sugar), 4g protein
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Potatoes are packed with vitamins and minerals and believe it or not start out with zero fat! Potato Skins don’t have to be the high calorie, high fat appetizer that we all love. Forget those greasy fried potato skins; once you try this delectable baked potato skin recipe direct from our farm kitchen, you’ll never go back. These are a favorite at our farm with friends and neighbors alike, especially when served with a great local beer from your local brew pub! To make these delicious potato skins the freshest and healthiest, use only organic garlic, certified organic potatoes and fresh herbs. You can substitute low-fat seasoned chicken sausage for the bacon if you wish.
Ingredients:
6 small to medium sized Yukon Gold
potatoes (total 3 pounds)
Organic Virgin Olive oil
Sea salt and freshly ground pepper
6 strips of thick bacon
3 cloves of organic garlic chopped fine
2 tablespoons of fresh rosemary chopped fine
1/2 cup grated Monterey Jack cheese
1/2 cup grated Parmesan cheese
1 red bell pepper chopped fine
1/2 cup sour cream
2 green onions, thinly sliced, including the greens of the onions
1 Avocado, peeled and sliced thin
Method:
Wash and scrub the potatoes clean.
Poke the potatoes with a fork then rub generously with olive oil.
Bake the potatoes in an oven at 400°F oven for about an hour or until the potatoes are cooked through and give a little when pressed.
While the potatoes are cooking, cook the bacon strips in a frying pan on medium low heat for 10 to 15 minutes, or until crisp.
Drain on paper towels. Let cool. Crumble.
Remove the potatoes from the oven and let cool several minutes.
Preheat oven to 450 degrees.
Slice the potatoes in half lengthwise and scoop out the flesh of the potato leaving 1/4 inch of potato in the skin.
Mix garlic and rosemary in a small bowl with 3 tablespoons of olive oil and rub over both sides of the potato skins.
Place potatoes on a broiler rack in the pre-heated oven skin side down.
Bake for an additional 10-15 minutes or until skins are crunchy.
Remove from oven and sprinkle each baked skin with sea salt and ground pepper, bacon, red bell pepper and Monterey Jack cheese.
Top with grated Parmesan cheese and return to oven and bake until cheese is melted.
Serve immediately with sour cream, chopped chives and avocado slices.
About the ingredients in this fresh organic recipe:
Organic new baby potatoes: The easiest and least expensive way to have a nice crop of fresh, organically grown baby potatoes is to grow them yourself. Potatoes are very easy to grow and can be grown in a raised bed, whiskey barrel or vegetable garden depending on the amount of room that you have.
Cheese: Monterey Jack cheese has 2.o grams of fat and 50 calories per 1 ounce serving. Parmesan cheese has 1.9 grams of fat and 29 calories per 1 ounce serving.
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Chocolate Mocha Sugar Cookies
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Makes about 3 dozen
Dust these cookies with equal parts powdered sugar and sweetened cocoa powder, if you like.
Ingredients
2 cups flour, plus more for rolling out cookies
1 tablespoon instant coffee granules
2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
1 egg
Method
In a medium bowl, whisk together flour, coffee, cocoa, baking powder and salt. Set aside.
In a large bowl, beat butter, sugar and vanilla with an electric mixer at medium speed until light and fluffy.
Beat in egg until well blended.
Add flour mixture and beat on low speed until combined.
Divide dough in half and shape into two discs.
Wrap in waxed paper and chill until firm, at least 1 hour or overnight.
Preheat oven to 350°F.
Working with one disc of dough at a time, roll out dough on a floured surface until 1/4-inch thick and cut out cookies with floured cookie cutters.
Transfer cookies to parchment paper-lined baking sheets, spacing them 1 inch apart.
Bake until just golden around the edges, 10 to 12 minutes.
Transfer cookies to a wire rack to cool and then decorate as desired.
Store in an airtight container at room temperature.
Nutrition
Per serving (1 cookie/17g-wt.): 70 calories (25 from fat), 3g total fat, 1.5g saturated fat, 15mg cholesterol, 25mg sodium, 10g total carbohydrate (0g dietary fiber, 5g sugar), 1g protein
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