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December 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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Currently we are still using the same frequency set for all strains:
000.05, 000.20, 033.40, 072.54, 305.37, 452.55, 509.75, 621.73, 738.50, 900.40
Many of you have been asking about frequencies for the different virus strains.
WUHUN was duplicated from NOVEL / HUMAN 2 which are the original names of this Coronavirus strain. The classification has been updated to WUHAN Coronavirus, but shares the same frequency sets back to 2015
Coronavirus Infections have been on the ETDFL list since 2012 and deals with the after infection (non–transmissible) stage of coronavirus. So for preventative Rife treatments, use Coronavirus (WUHAN) set
Coronavirus is closely related to SARS virus (re: 2003/2015 SARS epidemic), and also shares some of the related frequencies.
Novel Coronavirus (also known as WUHAN coronavirus) Pre–2019 did not have the mortality rate as compared to Coronavirus (Middle East RS) (MERS-CoV) however the previous calculation by WHO of approximately 100 fatalities of NOVEL/(WUHUN) is now outdated because of the current pandemic in Wuhun China. So, the previous BLOG reference to Coronavirus was based on the 2017 WHO (World Health Organization) Statistical report.
One of our professional healthcare providers who uses the machine also suggested this:
Stimulate the immune system
Bone Broth
Sambuca
Anise & Tonic water
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The herb which we always recommend to help with a compromised immune system is the Chinese Herb Astragalus. It is especially good for clearing mucus in the lungs which is the primary cause of death in COVID19. (No, the virus doesn’t kill the person, the person's lungs get filled with so much fluid, they asphyxiate and die from lack of oxygen)
Below is a link where you can get this. Really there is a trio of herbs that can be taken. Here are all three.
Here is a link for the Chinese Immune Building Herbs: These tablets contain the ingredients and other immune booster herbs
(1) Astragalus membranaceus / huang qi / 黃耆
(2) Ligustrum lucidum / ru zhen zi; nu zhen zi / 女貞子
(3) Ganoderma lucidum / ling zhi / 靈芝
https://www.amazon.com/gp/offer-listing/B000MSJKKQ/ref=dp_olp_new_mbc?ie=UTF8&condition=new
Here is the Liquid form:
This is a Link for the liquid tonic versions
Chinese herbs: Specifically astragalus (liquid tonic versions work faster)
(example)
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Did you know that pistachios are one of the most nutritious nuts you can eat? Just a small 1 ounce serving contains over 30 vitamins, minerals and other powerful nutrients to help you burn fat, improve your cholesterol and heart health, balance out your blood sugar, and even improve your sex life!
Pistachios contain some of the highest protein and healthy fats of any nuts, so they are one of the best ways to snack, get tons of nutrients, keep your blood sugar low, and burn fat as well.
Pistachios rank high among nuts as having the highest amounts of antioxidant activity (ORAC ranking) of any food. Antioxidants help to prevent free radical damage, which allows for healthy cell reproduction, slows aging, and prevents chronic disease, among other things.
Pistachios have a unique nutrient and fatty acid profile. They are a good source of unsaturated fatty acids and numerous antioxidants, including γ-tocopherol,
β-carotene, lutein, selenium, flavonoids, and phytoestrogens.
Compared with other popular nuts, pistachios are one of the richest sources of potassium, vitamin B-6, beta-carotene, and lutein + zeaxanthin. And they contain a healthy amount of protein, fiber, and selenium (good for thyroid health) as well.
These little green nibbles are crunchy, salty, delicious, satisfying, low-carb and good for you! In spite of the fact that these yummy nuts have loads of (healthy) fat in them, they are one of the best fat-burning snacks you can find.
Here are FIVE good reasons to snack on pistachios
1. A great source of vitamin B6
B vitamins are ‘water soluble’ vitamins. That means that B vitamins are easily washed out of your body, and you cannot store B vitamins.
B6 is vital for helping to produce certain neurotransmitters that protect the brain and nervous system. What’s more, B6 helps banish depression and anxiety, increase your ability to break down and process fat cells, up your energy levels, improve premenstrual syndrome, and help attention-deficit issues like ADD and ADHD.
B6 is also one of the most important vitamins to lower homocysteine levels in the body. Homocysteine is an inflammatory substance the body produces that is a leading indicator of heart disease. High homocysteine = an increased risk for heart attacks, strokes and blood clots.
2. Improves Heart Health and Cholesterol Levels
While many of the other nut varieties have been well-studied for their health benefits, pistachios have been studied for heart health and cholesterol-lowering benefits.
This study published in the American Journal of Clinical Nutrition, shows a definite and significant reduction in the harmful LDL cholesterol with as little as one serving a day, although the reduction in cholesterol actually appears to be ‘dose-dependent’. In other words, 2 servings of pistachios will bring down cholesterol and other cardiac risk factors slightly more than 1 serving (serving = 10% of total daily calories). LDL cholesterol was lowered by an impressive 9-12%.
High LDL is a major risk factor for heart disease and is thought to result partly from increased triglycerides which usually come from a high carbohydrate-high sugar diet. In addition, pistachios contain high levels of antioxidants, which also protect heart health and blood vessels.
3. Diabetes Fighter
Eating pistachios has a beneficial effect on blood sugar, helping to keep blood sugar levels low, insulin levels low, and helping to prevent diabetes.
New research from Spain shows that people with pre-diabetes actually have a lower risk of developing diabetes if they eat pistachios on a regular basis. The test subjects ate 2 ounces of pistachios daily and had significant drops in both blood sugar and insulin levels.
Some subjects also found they had reduced inflammatory levels as well, due to the antioxidants and anti-inflammatory levels in pistachios. As an added benefit, subjects also found that their waist measurement decrease as well.
Besides the fact that pistachios are very low in sugar, they also contain many bioactive compounds that affect the heart, blood sugar levels and other measures of health.
Pistachios are also high in protein, fiber and healthy fats, so they help control your ‘munchies’ and satisfy you. Not only do pistachios curb your appetite, but they give you some seriously healthy nutrients as well.
4. Better Sex
A study published in the International Journal of Impotence Research looked at the effects of eating pistachios in 17 men who had erectile dysfunction (ED).
The men ate about 3.5 ounces (about a cup) of pistachios a day for three weeks. The men were tested before and after the study using the International Index of Erectile Function score. After 3 weeks, the men’s IIEF scores increased significantly, and the subjects also reported they had increased sexual desire, pleasure and satisfaction. So want to add a little ‘spice’ to your life? Eat more pistachios!
5. Fat Burning
Nuts contain lots of healthy fats, but they also help you burn fat! Pistachios are one of the nuts that contain the highest amount of protein, which helps to make you feel satiated and full.
In addition, they contain generous amounts of healthy monounsaturated fats, similar to the healthy fat in olive oil. This fat not only helps you feel satisfied, but it keeps blood sugar low—a key factor in appetite and the ‘munchies’.
When blood sugar stays low, you keep your body in the fat-burning mode, burning fat for energy instead of storing fat—which is what happens when you eat carbohydrates or sugary foods.
What’s more, when you eat shelled pistachios, it takes a bit of work to crack those tasty little babies open, so you tend to eat less.
Pistachios also contain generous amounts of the antioxidants, lutein and zeaxanthin, which protect the eye from diseases related to aging, including macular degeneration.
And, pistachios are great for your gut health too. We all talk about “probiotics” but there are “pre - probiotics” as well. These are healthy, fibrous foods that feed your healthy gut bacteria, and pistachios just happen to be one of those foods that feed your healthy gut bacteria and keep those critters happy!
A study from University of Florida, study showed that people who ate 3 oz of pistachios for 19 days, had improved levels of beneficial gut bacteria, and an increase in beneficial butyrates, which are substances formed from healthy gut bacteria that help heal the gut lining. Got the munchies? Pick up a bag of yummy, crunchy pistachios. Your body and your gut critters will thank you! Enjoy your pistachios and stay lean!
From Jeff Hayes Films
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Rife Digital Professional V3 & The Super Mat Pack
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This will remain on sale through January. We know the various Covid strains and the up and down of this epidemic is still very disturbing. And, the Covid set that we have been using is proving to be very effective, we want to do what we can to help.
I had Covid 2 or 3 months ago, I used the frequency set and it was gone in 7 days. Other than getting tested, and testing positive I did not need to see the doctor or be admitted to a hospital.
I don't know if that is because I started using the machine as soon as I learned I had it, or it was just a mild case, I don't know, but if I get again I will do the same. And the different strains use the same frequency set. So, far the strains are still close enough to the original that the frequency set works with all strains so far.
I am using the Covid set once a day as a preventive and in the first article in this newsletter, Coronavirus Strains, speaks to how to strengthen the immune system.
https://rifeandzappers2.com/coronavirus-frequencies/
Covid 19 is last on the list.
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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. At least no GMOs
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Roasted Brisket with Parsley, Mint and Thyme
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Serves 10 to 12/Time 3 hr 15 min
Fragrant fresh herbs, garlic and tangy vinegar prove a perfect match for slow-cooked brisket. Be sure to baste frequently for moist and tender results.
Ingredients
- 1 (4.0-pound) beef brisket, trimmed
- Ground black pepper, to taste
- 3/4 cup roughly chopped fresh flat-leaf parsley
- 1/2 cup roughly chopped fresh mint
- 2 tablespoons roughly chopped fresh thyme
- 2 tablespoons red wine vinegar
- 1 teaspoon crushed red chile flakes (optional)
- 6 cloves garlic
- 1 cup roughly chopped yellow onion
- 2 cups low-sodium chicken broth
- 1 teaspoon fine sea salt
Method
Preheat the oven to 350°F.
Season brisket all over with salt and pepper and arrange on a rack in a roasting pan;
Roast for 1 hour.
Meanwhile, put parsley, mint, thyme, vinegar, pepper flakes, garlic, onion, salt and pepper into a food processor and pulse to make a thick paste; set aside.
After 1 hour, remove brisket from the oven;
Reduce oven temperature to 325°F.
Carefully add broth to the pan, spread herb paste over brisket, cover the pan with foil and continue roasting, basting every 45 minutes or so until very tender, 2 to 3 hours more.
Transfer brisket to a platter;
Set aside to let rest for 10 minutes.
Skim off and discard any fat from liquid in the pan.
Trim brisket further, if desired, then thinly slice against the grain and spoon pan sauce over the top.
Nutritional Info:
Per serving: 270 calories (110 from fat), 12g total fat, 4.5g saturated fat, 105mg cholesterol, 270mg sodium, 3g carbohydrates (1g dietary fiber, 1g sugar), 35g protein.
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Pistachio-Citrus Rugelach
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Makes 32 cookies|Time 5 hr 10 min
Great for cookie swaps and gift giving, these not-too-sweet but oh-so-tasty rugelach will become part of your cookie rotation. A dough flecked with poppy seeds and lemon meshes perfectly with a filling of chopped pistachios.
Ingredients
- 1 cup (2 sticks) unsalted butter, chilled
- 1 (8-ounce) package cream cheese, chilled
- 1/2 cup plus 2 tablespoons sugar, divided
- 1 tablespoon lemon zest
- 1 tablespoon poppy seeds
- 1/4 teaspoon fine sea salt
- 2 cups all-purpose flour
- 1 egg, lightly beaten
- 1 cup unsalted pistachios, finely chopped, plus more for garnish
Method
In a food processor, blend butter and cream cheese until smooth. Add 1/2 cup sugar, lemon zest, poppy seeds and salt, and process until combined.
Add flour and pulse until dough just comes together. Divide dough into 2 balls, flatten each to a disk, cover and refrigerate at least 4 hours.
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Working on a generously floured surface with a floured rolling pin, roll 1 ball of dough into a 12-inch round.
Brush dough with egg and sprinkle with 1 tablespoon sugar, then half of the pistachios.
Using a knife or pastry wheel, cut the round into 16 pie-shaped wedges.
Curve rolls into little crescents and place them, point-side down, on the prepared baking sheet.
Repeat process with second ball of dough and remaining sugar and pistachios.
Bake until golden, 25 to 28 minutes. Cool on a wire rack.
Nutritional Info:
Per serving: 1 cookie, 150 calories (90 from fat), 10g total fat, 6g saturated fat, 30mg cholesterol, 45mg sodium, 12g carbohydrates (1g dietary fiber, 5g sugar), 2g protein.
Special Diets:
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Serves 4|Time 25 min
Thin chicken cutlets cook quickly and evenly, making this recipe a fast weeknight option. A pan sauce of lemon juice, white wine, capers and parsley adds vibrant flavor. Serve with a simple green salad or steamed vegetables.
Ingredients
- 4 skinless, boneless chicken cutlets (about 1 1/4 pounds)
- 1 lemon, zested and juiced
- 1/2 cup all-purpose flour
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1/3 cup drained capers
- 1/2 cup dry white wine
- 3/4 cup low-sodium chicken broth
- 2 tablespoons chopped fresh parsley
Method
Place chicken cutlets between 2 sheets of parchment, waxed paper or plastic wrap. With a mallet or rolling pin, gently pound cutlets to an even 1/4-inch thickness.
In a shallow bowl or pie plate, combine flour, lemon zest, salt and pepper. Dip chicken in flour, coat all sides and shake off excess.
Preheat a large skillet over medium-high heat.
Carefully place chicken in hot oil and cook until browned and cook through, about 3 minutes per side. Transfer chicken to a clean plate and cover to keep warm.
Add capers to pan and cook for 1 minute until brown on edges and slightly plumped. Add wine and chicken broth and bring to a brisk simmer, stirring with a wooden spoon to scrape up browned bits from the bottom of the pan.
Add wine and chicken broth and bring to a brisk simmer, stirring with a wooden spoon to scrape up browned bits from the bottom of the pan. Cook until liquid is reduced by half, 3 to 4 minutes.
Remove pan from heat and stir in parsley and 2 tablespoons of the lemon juice. Taste and adjust seasoning with salt, pepper and lemon juice.
Divide chicken among plates, top with capers and drizzle with sauce.
Nutritional Info:
Per serving: 300 calories (100 from fat), 11g total fat, 2g saturated fat, 80mg cholesterol, 700mg sodium, 14g carbohydrates (0g dietary fiber, 0g sugar), 31g protein.
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Serves 4 to 6|Time 30 min
Make this veggie-filled black bean soup as zippy as you like with the addition of hot sauce to taste. Serve with a big green salad and whole grain tortillas for an easy meal.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1/2 pound carrots, sliced
- 1 bay leaf
- 1/2 teaspoon fine sea salt
- 1 red onion, chopped
- 3 cloves garlic, finely chopped
- 1 tablespoon ground cumin
- 1/2 teaspoon ground cinnamon
- 2 (15.0-ounce) cans no-salt-added black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen and thawed
- 1 (14.0-ounce) can no-salt-added diced tomatoes, with their liquid
- 1 quart low-sodium vegetable broth
- Hot sauce, to taste
- 2 tablespoons chopped fresh cilantro
Method
Heat oil in a large pot over medium heat.
Add carrots, bay leaf and salt and cook until carrots are just tender, about 7 minutes.
Add onion and garlic and cook 5 minutes more.
Add cumin, cinnamon, beans, corn, tomatoes and broth and bring to a boil.
Reduce heat and simmer for 10 minutes
Stir in hot sauce and cilantro.
Ladle hot soup into bowls and garnish with more cilantro.
Nutritional Info:
Per serving: 290 calories (70 from fat), 8g total fat, 1g saturated fat, 0mg cholesterol, 570mg sodium, 46g carbohydrates (14g dietary fiber, 9g sugar), 12g protein.
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