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March 2023 HealthProducts2 News Letter
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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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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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For Cleaning Mats, Belts, Straps and other Household Items
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The perfect, naturally derived, solution for cleaning mats, belts, straps, and so much more.
To clean the straps, mat and belt just spray that on a soft cloth and wipe them off. No need to rinse.
Made from nothing more than combining salt minerals, water, and energy through the process of electrolysis.
Now you can throw away all those dangerous, harsh, nasty chemicals and replace it with the super safe and powerful HOCl
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This came from one of our clients — this is how he uses it:
I use it to disinfect my CPAP mask and house weekly. I also am type 2 diabetic and just spray my injection site rather than fish out an alcohol wipe.
Cleaning and disinfecting cantaloupe which has a rough surface to trap biological contamination is a great application.
What has more bacteria than the toilet bowl? Your cell phone. I use it for both.
Cleaner
Deodorizer
Safe for pets, plants, people, and the planet.
To
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Rife Digital Professional V3 & Super Mat Pack
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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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The Super Mat Pack contains the Rife Healing Mat, Rife Healing Belt, Extra Straps, Extra Leads and an extra manual
More information and to purchase click HERE |
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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 least NO GMOs. All recipes are sourced from Whole Food Market
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Makes 2 dozen
This spin on traditional deviled eggs gets a kick from salty capers, tart lemon juice and piquant mustard.
Ingredients:
- 1 dozen eggs
- 1/2 cup nonfat plain Greek yogurt
- 2 tablespoons brined capers, drained and chopped, plus more for garnish
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1/2 teaspoon fine sea salt
- 1/8 teaspoon ground black pepper
Method:
Put eggs in a medium pot, add water to cover by 1 inch and bring to a boil over medium-high heat.
Cover, remove from heat and let sit for 12 minutes.
Transfer eggs to a large bowl of ice water and let sit until chilled, about 5 minutes. Drain well.
Peel eggs and halve lengthwise.
Scoop yolks into a large bowl and arrange whites on a platter.
Add yogurt, capers, lemon juice, mustard, parsley, salt and pepper to yolks and mash well until combined.
Spoon into egg white halves, garnish with capers and serve. (Alternatively, refrigerate until ready to serve.)
Nutritional Info:
Per Serving:Serving size: 1 whole egg, 80 calories (45 from fat), 5g total fat, 1.5g saturated fat, 185mg cholesterol, 250mg sodium, 1g carbohydrate (0g dietary fiber, 1g sugar), 7g protein
Special Diets:
- Gluten Free
- Sugar Conscious
- Vegetarian
- Wheat Free
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Makes about 60 sugared peels
These deliciously sweet and tart candies are wonderful when dipped in white or dark chocolate. They also make for beautiful garnishes on a whipped cream-covered pound cake. Great for gift giving as well.
Ingredients:
- 8 organic lemons, (look for lemons with thick skins)
- 5 cups sugar, divided (use organic or you will get GMO sugar)
Method:
Cut the top and bottoms off each lemon.
Using a vegetable peeler, peel off pieces of the skin, cutting from top to bottom.
Slice peels into 1/4-inch strips or leave in natural shaped pieces.
Place peels in a sauce pan and cover with water. Bring to a boil and simmer for 1 minute.
Drain and repeat two more times.
Mix 4 cups sugar in with 3 cups cold water. Bring to a boil.
Add lemon peels and turn heat down to a simmer.
Simmer lemon peels for 1 hour over low heat. Remove from liquid.
Spread remaining sugar evenly on a baking sheet. Roll lemon peels in sugar and place on cooling racks to dry, about 3 to 5 hours.
Package peels in decorative glass jars tied with holiday ribbon.
Note: Reserve simmering liquid and use as a simple syrup to add a holiday touch to iced tea, a Lemon Drop Martini or Margarita.
Nutritional Info:
Per Serving:Serving size: 4 peels, 220 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 0mg sodium, 57g carbohydrate (2g dietary fiber, 55g sugar), 0g protein
Special Diets:
- Dairy Free
- Gluten Free
- Low Sodium
- Vegan
- Vegetarian
- Fat Free
- Wheat Free
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Roasted Brisket with Parsley, Mint and Thyme
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Serves 10 to 12
Fragrant fresh herbs, garlic and tangy vinegar prove a perfect match for slow-cooked brisket.
Ingredients:
- 1 (4-pound) beef brisket, trimmed
- 1 teaspoon fine sea salt
- Ground black pepper, to taste
- 3/4 cup roughly chopped fresh 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
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 carbohydrate (1g dietary fiber, 1g sugar), 35g protein
Special Diets:
- Dairy Free
- Sugar Conscious
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Serves 4
This classic Thai dish lends itself well to substitutions. Double the agave nectar for a sweeter version or add more red pepper flakes to spice it up. We call for flavored, baked tofu, but you can also use plain extra firm tofu.
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Ingredients:
- 8 ounces 1/4-inch wide dried rice noodles
- 3 tablespoons gluten-free reduced-sodium soy sauce
- 1 tablespoon lemon juice
- 1/2 tablespoon agave nectar
- 1/4 teaspoon crushed red chile flakes (optional)
- 2 tablespoons expeller-pressed peanut oil
- 2 tablespoons finely chopped garlic
- 8 ounces Asian-style baked tofu, cut into 1/4-inch slices
- 4 green onions, thickly sliced
- 1 cup mung bean sprouts
- 1/2 cup chopped fresh cilantro
- 1/2 cup finely chopped dry-roasted peanuts
- 1 lemon, cut into wedges
Method:
Place rice noodles in a bowl and add enough cold water to cover.
Soak for 45 minutes, then drain.
Bring a large pot of water to a boil.
Add soaked noodles and cook until just tender, about 1 minute.
Drain well and set aside.
In a small bowl, combine soy sauce, lemon juice, agave nectar and red pepper flakes, if using. Set aside. (Organic Soy, or you will probably get a GMO product)
In a large skillet, heat oil over medium high heat.
Add garlic and cook until fragrant, about 30 seconds.
Add tofu and green onions and cook for 3 minutes, or until green onions are tender and bright green.
Add noodles, bean sprouts and soy sauce mixture to skillet and gently toss to combine.
Spoon into a serving bowl and sprinkle with cilantro and peanuts. Garnish with lemon wedges and serve.
Nutritional Info:
Per Serving:470 calories (180 from fat), 20g total fat, 3g saturated fat, 0mg cholesterol, 420mg sodium, 56g carbohydrate (3g dietary fiber, 4g sugar), 17g protein
Special Diets:
- Dairy Free
- Gluten Free
- Vegan
- Vegetarian
- Wheat Free
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Warm Orzo Salad with Broccoli and Tomatoes
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Serves 6 to 8
This delicious salad is great for a crowd and comes together in minutes.
Ingredients:
- Salt and pepper to taste
- 1 1/2 cups uncooked orzo pasta
- 4 cups broccoli florets, blanched and cooled
- 2 cups grape tomatoes, halved
- 4 green onions, thinly sliced
- 1/2 cup pitted Kalamata olives, roughly chopped
- 3 tablespoons pine nuts, toasted
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1/2 cup feta cheese crumbles
Method:
Bring a large pot of salted water to a boil.
Add orzo and cook until al dente, 8 to 10 minutes.
Drain well and transfer to a serving bowl.
Add broccoli, tomatoes, green onions, olives, pine nuts, olive oil, lemon juice, salt and pepper and toss gently to combine.
Top with feta cheese and serve.
Nutritional Info:
Per Serving:260 calories (100 from fat), 11g total fat, 2.5g saturated fat, 10mg cholesterol, 390mg sodium, 35g carbohydrate (4g dietary fiber, 4g sugar), 9g protein
Special Diets:
- Vegetarian
- Sugar Conscious
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