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HealthProducts2 News Letter January 2023
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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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We have someone who is doing some trials with the Rife machine or Zapper for Herpes. The study is free to join, you do need to have your own machine. This study includes some supplements which will be provided at no cost. Other than having your own machine there is no cost.
Steven Evans, Therapeutics Research Institute is running this study. He has had good results with an Autism study he is doing as well. If you are interested in either, for more information and/or to join this study, email Steven at,
sevans@gsm-usa.com.
If you are interested in the Herpes Study, please put Rife Herpes Study in the Subject line.
If you are interested in the Autism study, put Rife Autism Study in the subject line.
You can do this if you have the Zapper as well.
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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:
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Rife Digital Professional V3 & Super Mat Pack
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On SALE, this is a really good deal
Rife Digital has become an alternative to traditional treatments. Its capabilities and ease of use have taken the alternative medical field by storm. Here are the benefits of using our rife digital professional V3 machine:
Our Rife Digital Professional Machine is programmable, which means you can record a series of frequencies and have them specific for future use. Using our rife digital machine regularly will help keep you healthy. I used this to get over Covid, took me 7 days. And I used it to get over osteoarthritis, took me around 3 months and I hardly ever get a cold or flu anymore.
By using our rife digital professional V3 machine, you can get rid of any toxic build-up in our bodies. Our device can boost the immune system and improve your skin quality. That helps your body regain its natural health and balance back to normal.
Use each set 2 plus times per day, you can sleep with it for a week or two and then move onto the next set and do the same.
Detox: [ Baklayan – Germany set ]
Detox (Liver, Kidneys, Lymph, Intestine, Lung):
0.05, 0.49, 1.52, 9.85, 85.25, 405.5, 532.5, 637.5,721.62, 852.09
Detox (Toxin extraction):
0.19, 0.37, 7.25, 45.75, 96.5, 325, 519.34, 655.2, 750, 922.53
Parasites general comprehensive:
0.68, 0.9, 2.5, 5.5, 13.93, 93.5, 386.4, 421.4, 424, 426.3
General Detox, based on Detox[ Baklayan – Germany set 2 Sets Below ]:
0.02, 0.75, 0.9, 5.95, 8.5, 125.69, 262.5, 592.5, 758.57, 823.44
With our rife digital professional V3 machine, you can program the best frequencies for addressing your concerns—whether you have a specific condition or want to stimulate your energy system. Unlike other devices that randomly select frequencies and generate them, our machine uses precise frequencies that allow you to select specifically for your needs.
Here for more information or to purchase
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Recipes from Whole Foods Market. We always suggest Organic and No GMOs. Buying organic is the best and easiest way to avoid GMOs.
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10 Best Reasons for Going Organic!
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(Courtesy of our friends at The Organic Trade Association)
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Organic products meet stringent standards
Organic certification is the public's assurance that products have been grown and handled according to strict procedures without persistent toxic chemical inputs.
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Organic food tastes great!
It's common sense — well-balanced soils produce strong, healthy plants that become nourishing food for people and animals.
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Organic production reduces health risks
Many EPA-approved pesticides were registered long before extensive research linked these chemicals to cancer and other diseases. Organic agriculture is one way to prevent any more of these chemicals from getting into the air, earth and water that sustain us.
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Organic farms respect our water resources
The elimination of polluting chemicals and nitrogen leaching, done in combination with soil building, protects and conserves water resources.
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Organic farmers build healthy soil
Soil is the foundation of the food chain. The primary focus of organic farming is to use practices that build healthy soils
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Organic farmers work in harmony with nature
Organic agricultural respects the balance demanded of a healthy ecosystem: wildlife is encouraged by including forage crops in rotation and by retaining fencerows, wetlands, and other natural areas.
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Organic producers are leaders in innovative research
Organic farmers have led the way, largely at their own expense, with innovative on-farm research aimed at reducing pesticide use and minimizing agriculture's impact on the environment.
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Organic producers strive to preserve diversity
The loss of a large variety of species (biodiversity) is one of the most pressing environmental concerns. The good news is that many organic farmers and gardeners have been collecting and preserving seeds, and growing unusual varieties for decades.
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Organic farming helps keep rural communities healthy
Organic agriculture can be a lifeline for small farms because it offers an alternative market where sellers can command fair prices for crops.
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Organic abundance — foods and non-foods alike
Now every food category has an organic alternative. And non-food agricultural products are being grown organically — even cotton, which most experts felt could not be grown this way.
And my personal best reason is NO GMOs!! |
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Move over salsa! Flavorful, fiery Sriracha sauce is a superb topper for nachos made with delicious black-eyed peas.
Ingredients:
- 2 teaspoons expeller-pressed canola oil
- 1/2 red onion, diced
- 3 cloves garlic, finely chopped
- 1/2 (16-ounce) bag frozen black-eyed peas, prepared according to package directions (1 1/2 cups)
- 1/4 teaspoon fine sea salt
- 4 ounces (about 5 cups) tortilla chips
- 1 cup shredded Monterey Jack cheese
- 1/2 cup chopped fresh cilantro
- 1/2 lime
- Sriracha sauce to taste
Method:
Preheat the oven to 450°F. In a medium skillet, heat oil over medium-high heat. Add onion and garlic and cook, stirring frequently, until onion is softened, about 5 minutes. Stir in peas and salt and cook 1 more minute.
Spread chips over the bottom of a 9x13-inch baking dish and spoon pea mixture over the top. Sprinkle with cheese and bake just until cheese melts and the nachos are very hot, 8 to 10 minutes. Sprinkle with cilantro and squeeze lime over the top of the nachos. Squirt Sriracha sauce over the top (careful, it's very spicy!) and serve warm.
Nutritional Info:
Per Serving:330 calories (90 from fat), 10g total fat, 2g saturated fat, 5mg cholesterol,310 mg sodium, 50g carbohydrate (9g dietary fiber, 6g sugar), 13g protein
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A sweet treat for a Valentine's Day supper, this silky, indulgent rice dessert, layered with fresh strawberries, is ideal warm, but leftovers are also delicious served cold.
Ingredients:
- 6 cups reduced-fat (2%) milk
- 1/2 cup sugar
- 2 teaspoons pure vanilla extract
- 2 tablespoons unsalted butter
- 1 cup arborio rice
- Zest and juice of 1 orange
- 1 cup canned coconut milk
- 1 quart strawberries, 3 sliced, remaining chopped
Method:
In a medium pot, heat milk, sugar and vanilla until just simmering. Reduce heat to low, cover and keep hot. Melt butter in a medium pot over medium heat. Add rice and cook, stirring often, until fragrant and toasted, about 2 minutes. Add orange zest and juice and cook, stirring constantly, until absorbed, 1 to 2 minutes. Add about 1 cup of the milk mixture and continue to simmer, vigorously stirring often, until almost absorbed, about 3 to 5 minutes more.
Repeat process until all of the milk mixture has been incorporated and rice is thick and creamy, about 30 minutes. Remove pot from the heat and stir in coconut milk; set aside for 5 minutes. Spoon chopped strawberries into the bottom of small bowls, top with risotto, garnish with sliced strawberries and serve.
Nutritional Info:
Per Serving:330 calories (110 from fat), 13g total fat, 9g saturated fat, 20mg cholesterol,90mg sodium, 48g carbohydrate (3g dietary fiber, 26g sugar), 9g protein
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Savory Grilled Tofu On-A-Stick
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Serves 4
Buy Organic Tofu or you will most likely end up with a GMO product.
Easy to make and fun to eat, this crispy wake-up-your-tastebuds tofu provides a delicious vegan version of traditional corn dogs. Sweet and hot mustard is the secret ingredient in the tangy, delicious coating.
Ingredients:
- 1 (16-ounce) package firm or extra-firm tofu
- 1/2 cup sweet and hot mustard
- 1/2 cup seasoned dried bread crumbs
- pinch of chile pepper flakes
- 6 bamboo skewers, soaked in water for 30 minutes
- Olive oil cooking spray
Method:
Place block of tofu on cutting board. With a sharp knife, cut into three equal sections lengthwise. Cut each section in half lengthwise so that you end up with six "sticks." Arrange several layers of paper towels on a plate and place tofu on top. Place several layers of paper towels on top of tofu and press down to remove excess moisture.
Arrange tofu in a container large enough to store the pieces in a single layer. Using a knife or a brush, spread mustard evenly on all sides of the tofu. Cover container and place in refrigerator to marinate for at least 3 hours or overnight.
Transfer breadcrumbs to a large plate. Add pepper flakes and stir together. Thread each piece of tofu onto a skewer. Coat each piece of tofu in bread crumb mixture, pressing down gently to make sure the crumbs stick. Transfer to a plate as done and spray tofu all over with olive oil cooking spray.
Lightly spray grill with olive oil cooking spray and preheat. Grill tofu over medium heat, turning so that all four sides become browned and crispy. Remove from grill and transfer to a platter. Serve immediately. (To cook in the oven, preheat oven to 375°F and omit skewers. Use a fork to place marinated tofu into bread crumbs to coat. Place on a lightly greased baking sheet and bake for 10 minutes or until browned and crispy.)
Nutritional Info:
Per Serving:160 calories (70 from fat), 8g total fat, 1.5g saturated fat, 0mg cholesterol,410 mg sodium, 11g carbohydrate (3g dietary fiber, 1g sugar), 16g protein
Special Diets:
- Dairy Free
- Vegan
- Vegetarian
- Sugar Conscious
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Asian-Style Chicken Wings with Hoisin and Lime
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Rich and tangy, these hoisin and lime juice basted chicken wings are ideal for backyard cookouts and watching the game, alike. Serve with crunchy sliced cucumbers on the side. (Cook's hint: Lining the baking sheet with foil makes clean-up a cinch.)
Ingredients:
- Canola spray oil
- 3/4 teaspoon fine sea salt
- 3 cloves garlic, chopped
- 1/2 cup hoisin sauce
- 1/3 cup lime juice (with its pulp)
- 2 tablespoons light brown sugar
- 2 pounds chicken wing drummettes
- 1 teaspoon sesame seeds, toasted
- 2 green onions, thinly sliced
Method:
Preheat the oven to 400°F. Line a large, rimmed baking sheet with foil and generously spray with oil.
Using the side of a chef's knife, mash salt and garlic together to form a paste. Transfer to a large bowl, whisk in hoisin, lime juice and sugar, and then set aside about 1/3 cup of the mixture in a small bowl. Toss chicken with remaining mixture and transfer to a prepared baking sheet. Roast, flipping once, for 30 minutes.
Brush chicken with reserved sauce and continue to roast, basting and turning again every 5 or 10 minutes, until very tender and charred in some places, about 20 minutes more. (Alternatively, preheat a grill to medium heat and finish the wings on the grill, turning and basting every minute or so, until cooked through, about 10 minutes more.)
Transfer to a platter, top with sesame seeds and green onions, and serve.
Active cooking time: About 30 minutes
Total cooking time: About 1 hour
Nutritional Info:
Per Serving:270 calories (150 from fat), 17g total fat, 4.5g saturated fat, 75mg cholesterol,500mg sodium, 10g carbohydrate (0g dietary fiber, 7g sugar), 19g protein
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Mediterranean Deviled Eggs
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Bright lemon zest, briny capers and salty anchovies complement each other in this Mediterranean version of the classic deviled egg. Omit anchovies if you don't like them, or garnish with a tiny sliver of an anchovy fillet if you like them a lot!
Ingredients:
- 1 dozen large eggs
- 1 tablespoon finely chopped flat-leaf parsley, more for garnish
- 1 tablespoon finely chopped, rinsed capers
- 1/4 teaspoon anchovy paste, more to taste
- 1 lemon, finely minced, Zest of
- 1/2 lemon, Juice of
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- Ground black pepper to taste
Method:
Arrange large eggs in a pot large enough to hold them all in a single layer. Cover by 3 inches of cold water and place on the stovetop over high heat. Once the water starts simmering briskly, reduce heat to medium high and cook for 12 minutes. Using a slotted spoon, transfer eggs to a bowl of ice water, stirring gently to cool them down. Once cooled, pat eggs dry and then peel. Slice eggs lengthwise. Remove yolks and place them in a medium bowl. Arrange egg white halves on a serving plate.
To prepare the filling, add parsley, capers, anchovy paste, lemon zest and juice, mayonnaise, mustard and 2 tablespoons water to yolks and mash. Taste and add pepper. The filling will be salty from the capers and anchovy, so additional salt will not be needed. Scoop filling into egg white halves. Sprinkle with chopped parsley and serve.
Nutritional Info:
Per Serving:Serving size: 2 deviled egg halves, 100 calories (70 from fat), 7g total fat, 2g saturated fat, 185 mg cholesterol, 150 mg sodium, 1g carbohydrate (0g dietary fiber, 0g sugar), 6g protein
Special Diets:
- Dairy Free
- Gluten Free
- Wheat Free
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Stuffed Potato Skins with Roasted Chicken, Onions and Sour Cream
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Assemble these game day potato skins and the salsa sour cream ahead of time, if you like. For bite-size potato skins, make this recipe with 12 small potatoes instead. Or for a twist, substitute smoked turkey for the chicken and queso fresco for the Monterey Jack.
Ingredients:
- 6 medium yukon gold potatoes (about 2 1/2 lbs.)
- 1 tablespoon olive oil
- 1 large yellow onion, thinly sliced
- Salt and black pepper to taste
- 1/4 cup lime juice
- 1 teaspoon ground cumin (optional)
- 3/4 cup regular or light sour cream
- 1/4 cup chunky salsa
- 1 cup grated Monterey Jack
- 1 1/2 cup shredded roasted chicken
Method:
Preheat oven to 400°F. Prick potatoes all over with a fork then arrange on a baking sheet and bake until tender, 45 to 50 minutes. Set aside until cool enough to handle, then halve lengthwise and scoop out flesh, leaving only about 1/4 inch of potato all around. (Save potato flesh for another use.)
Meanwhile, heat oil in a large skillet over medium high heat. Add onions, salt and pepper and cook, stirring often, until golden brown, about 10 minutes. Add lime juice and cumin (if using) and stir to scrape up any browned bits. Reduce heat to medium and cook until deep golden brown, 6 to 8 minutes more. Combine sour cream, salsa, salt and pepper in a bowl; set aside.
Preheat broiler. Divide half of the cheese among potato skins, then top with onions. Arrange chicken on onions then top with remaining cheese. Broil until golden brown and bubbly, 2 to 3 minutes. Transfer potato skins to a platter and serve with salsa sour cream on the side.
Nutritional Info:
Per Serving:190 calories (70 from fat), 8g total fat, 4g saturated fat, 35mg cholesterol,210mg sodium, 19g carbohydrate (2g dietary fiber, 2g sugar), 10g protein
Special Diets:
- Gluten Free
- Sugar Conscious
- Wheat Free
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