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September 2022 News Letter
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Heart Attacks and Women - This Is Important - Please Read
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Today my best friend informed me that she had a heart attack. She is OK now after some medical intervention, thankfully, the doctor told her that in a lot of cases, heart attacks for women present themselves different from men. I never heard of this, my friend Chris never heard of this or anyone else I have spoken to since this happened. I thought it would be a good idea to offer this information.
We have all seen on TV in the movies, books, etc., when a heart attack is about to happen there can be and often is a pain in the left arm and in the chest. This is the case for most men when having a heart attack. For women not so much. There is no pain not in the chest or the arm only fatigue. You get very tired and feel like you need to lie down. And, most women do lie down, often fall asleep never to wake again.
The doctor who told Chris this is a specialist in the differences between men and women's health. So, let me relay the story I will keep it short.
Chris was on the tennis court, doing fine having a good game. Obviously with some friends. All of a sudden she started feeling very tired and felt the need to sit or lie down. Shortly after that she broke into a Cold Sweat, all over her body. Her friends called 911 for some medical assistance.
It was due to some blood clots in the artery, she did have Covid, not currently, a little while ago and I have heard that some who had Covid then may develop issues with the heart. I don't really know, but so many of us have had Covid, and this could be some information worth knowing. There was no plaque she was in good physical health.
When they got to her, her blood pressure was 60 over 30, or 30 over 60, I can't remember, but really she almost had none.
Fortunately she did not go home to lie down, not sure she would have made it home, and her prognosis is good and a full recovery expected.
It's the differences. I always believed that if I were going to have a heart attack I would get some warning, chest pain, arm pain, but not necessarily so. I think we all need to be aware of this.
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Here are some links you might want to check out if for no other reason, future reference
This is the Link for the liquid tonic versions
Chinese herbs: Specifically astragalus
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Once you have bought one machine from us then your next machine purchase, Rife or Zapper, any model, or the Beck machine will be discounted. So, should you decide you want to upgrade, or just have another machine, or even an extra machine to loan to friends or family, we have a lot of people who do that -- I have one here that I use as a loaner.
Email me and I'll let you know how we do this so you get your discount.
And this can be for you, friends or family.
We do this because we want people to be aware of this technology, and to make it as affordable as we can to upgrade as the technology advances
Email me if you have any questions on this: healthproducts2@gmail.com |
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Rife Digital Professional & Super Mat Pack -- ON SALE
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The Rife Digital Professional V3 allows you to choose the language displayed.
English
Spanish
Japanese
It allows for Voltage adjustment
12.5v
14.5v
17v
Functions
SWEEP, Pulse SWEEP, RUN, Pulse RUN, Super SWEEP, Convergence SWEEP and Group SWEEP
Group SWEEP will allow you to Sweep through all frequencies in all 30 groups. And this can be set up specific to your needs.
What the machine comes with
Rife Digital Professional V3
User Manual
USB drive with language translations
(6) Velcro Straps
(4) Flex Straps
(4) Leads
Power Supply that works anywhere in the world
Case
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New Product for Cleaning Straps, Mat, Belt & Much More
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You can spray this on a soft rag and wipe off the straps, mat and belt. No need to rinse. Very simple, very effective.
Our all-purpose, everyday cleaners are made using the powerful ingredient Hypochlorous Acid (HOCl) 500 ppm.
Can be used in places such as; businesses, hospitals, schools, restaurants, nursing homes, or any variety of places that have heavily contacted surfaces. Very safe and easy to use. Comes from natural sources, so no risk of harmful chemicals.
- Easy to Use
- No Harsh Chemicals or Fumes
- Leaves No Gritty Residue
- Pure & Natural
- ECO Friendly
- Includes Sprayer
More Information
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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
Please contact me if you have any questions
mommavalm@gmail.com
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We always suggest organic ingredients or at least no GMOs
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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, minced
- 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 saucepot or Dutch oven, melt butter over medium-high heat. Add shallot and cook about 5 minutes or until beginning to brown, stirring occasionally. 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 carbohydrate (0g dietary fiber, 0g sugar), 28g protein
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Lemon-Marinated Fish with Onions and Carrots
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Inspired by a dish in Senegal often made with chicken, this recipe uses tender fish fillets that are topped with a lemony carrot and onion mixture. Serve this dish with plenty of couscous or try brown rice or quinoa. Inspired by Whole Planet Foundation® microcredit client recipes.
Ingredients:
- 3/4 cup lemon juice
- 1/2 cup plus 1 tablespoon expeller-pressed canola oil, divided
- 1/2 cup chopped fresh parsley
- 3 bay leaves, crushed
- 1 teaspoon grated lemon zest
- 1 teaspoon fresh thyme leaves
- 1 teaspoon coarse sea salt
- 1/2 teaspoon ground black pepper
- 4 skinless fillets white fish, such as snapper or Chilean sea bass (about 1 1/2 pounds total)
- 1 large onion, thinly sliced
- 2 large carrots, shredded
- 1 cup couscous
Method:
Combine lemon juice, 1/2 cup oil, parsley, bay leaves, lemon zest, thyme, salt and pepper in a wide shallow dish. Add fish fillets and let marinate 2 hours, turning fish over halfway through marinating.
In a large skillet, heat remaining 1 tablespoon oil. Remove fish from marinade and place in hot skillet. Add onions and carrots to marinade. Cook fish just until browned on each side, about 3 minutes per side and remove to a plate. Remove onion mixture from marinade and cook over medium-high heat about 10 minutes or until browned. Discard remaining marinade. Add fish back to skillet, cover with onions and carrots and cook 3 to 5 minutes or until fish is cooked through.
Meanwhile, in a small pot, bring 1 cup water to a boil. Place couscous in a heatproof medium bowl; pour boiling water over it and stir with a fork to combine. Cover and let stand for 10 minutes, then uncover and fluff with a fork. Serve fish and vegetables over couscous.
Nutritional Info:
Per Serving:470 calories (90 from fat), 10g total fat, 1g saturated fat, 80mg cholesterol,220mg sodium, 41g carbohydrate (4g dietary fiber, 3g sugar), 51g protein
Special Diets:
- Dairy Free
- Sugar Conscious
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Kale, Mushroom and Tomato Saute with Polenta
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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.
Nutritional Info:
Per Serving:230 calories (90 from fat), 10g total fat, 2g saturated fat, 5mg cholesterol,800mg sodium, 28g carbohydrate (3g dietary fiber, 3g sugar), 8g protein
Special Diets:
- Gluten Free
- Vegetarian
- Sugar Conscious
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A clafouti tastes like a cross between a pancake and a custard and is easier to make than both. It can be thrown together at the last minute with readily available ingredients. Try with berries, sliced peaches, nectarines or apricots when in season.
Ingredients:
- 1/4 cup sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup milk
- 1 1/2 teaspoon vanilla extract
- 1 pound fresh cherries, pitted and halved, or 1 pound frozen cherries, thawed and thoroughly drained
- 2 tablespoons powdered sugar
Method:
Preheat oven to 375°F. Whisk together sugar, flour and salt in a medium bowl. Whisk in eggs one at a time. Whisk in milk and vanilla, just until incorporated.
Arrange cherries evenly in the bottom of a buttered 9-inch pie plate or dish. Pour batter over cherries and bake until clafouti is puffed and browned, 45 to 50 minutes. Sift powdered sugar over the top and cut into 6 wedges.
Nutritional Info:
Per Serving:160 calories (25 from fat), 3g total fat, 1g saturated fat, 110mg cholesterol,150mg sodium, 29g carbohydrate (2g dietary fiber, 22g sugar), 6g protein
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Steak with Red Wine-Herb Sauce
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Prepare this simple, delicious recipe in a flash on a weeknight. All you need are great steaks, shallots, a splash of red wine and a handful of fresh herbs. Serve with buttered new potatoes and the green vegetable of your choice.
Ingredients:
- 1 (1 3/4-pound) piece hanger, rib or t-bone steak, trimmed of excess fat
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper pepper
- 1 tablespoon expeller-pressed canola oil
- 2 medium shallots, finely chopped
- 1 1/2 cup red wine
- 3 tablespoons chopped fresh parsley, more for garnish
- 2 tablespoons chopped fresh chives, more for garnish
- 2 tablespoons unsalted butter
Method:
Season steak on both sides with salt and pepper. Heat oil in a heavy skillet until very hot, but not smoking. Add steak and brown on both sides, 3 to 4 minutes per side, until done to your liking. Remove and cover to keep warm.
Add shallots to pan and cook until fragrant and starting to brown, 1 to 2 minutes. Add wine and stir, scraping up brown bits from bottom of pan. Bring to a brisk simmer and cook for 3 to 4 minutes to reduce wine to a glaze consistency. Stir in parsley and chives. Take the pan from the heat and whisk in butter, just until it melts into the sauce. Taste and adjust seasoning with salt and pepper. Slice the steak and drizzle sauce over it. Garnish with additional chopped parsley and chives.
Nutritional Info:
Per Serving:510 calories (220 from fat), 25g total fat, 10g saturated fat, 90mg cholesterol,280 mg sodium, 10g carbohydrate (0g dietary fiber, 1g sugar), 45g protein
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If you have eggs, pasta and cheese, then you have dinner. This pasta frittata can be varied endlessly — use leftover pasta, whatever cheese you have on hand, cooked broccoli or spinach or diced ham. A dollop of marinara sauce will add color and complement the flavors. Serve warm, at room temperature or cold.
Ingredients:
- 6 ounces dried spaghetti or other type of pasta, cooked
- 1 teaspoon plus 1 tablespoon extra-virgin olive oil, divided
- 8 eggs
- Salt and pepper, to taste
- 1 cup grated Swiss, mozzarella, or cheddar cheese
- 1/2 cup marinara pasta sauce or salsa, (optional)
Method:
Preheat oven to 350°F. Toss cooked pasta with 1 teaspoon of the oil and set aside. Grease a 10- or 12-inch ovenproof skillet (preferably non-stick) with the remaining 1 tablespoon of oil. Whisk eggs together and season with salt and pepper. Add cheese to eggs, then stir in pasta. Toss well and pour into the prepared skillet. Bake for 20 to 25 minutes or until set and no longer wobbly.
Set frittata aside to let cool for 5 minutes, then serve directly from the pan or invert onto a cutting board. Cut into wedges and serve with a dollop of pasta sauce or salsa, if desired.
Nutritional Info:
Per Serving:170 calories (90 from fat), 10g total fat, 3.5g saturated fat, 225mg cholesterol,290mg sodium, 9g carbohydrate (1g dietary fiber, 1g sugar), 11g protein
Special Diets:
Vegetarian
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Please understand that www.healthproducts2.com can not and will not answer any medical questions. We do not have the expertise nor the authority to do so. We do not claim that our advice cures any diseases. This Website does not adopt the claims of the inventor of the zapper, plate zapper, frequency bottles, herbs, and related products, but makes available, description of same for the information to potential viewers. By using this website / email list you attest that you are not working directly or indirectly for any government or private agency with the purpose of misusing an individual¹s right to seek information and do personal research.
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