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February 2024 News Letter
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Once you have bought one machine from us then your next machine purchase, Rife or Zapper 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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Here are some links you might want to check out if for no other reason, future reference
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Using All 4 Straps, Straps & Mat/Belt, Mat & Belt
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When using all 4 straps or the mat/belt & straps or the Mat & Belt, you need to have the positive on one side of the body and the Negative on the other. And if you want to follow the natural polarity of the body then; Positive is the Right side of the body and Negative is the Left.
This is called Meridian Zapping or Meridian Rifing. It works well in 2 ways;
(1) Provides a good penetration of the healing frequencies in both the lower and upper body simultaneously.
(2) Allows the positive and ground current to intersect the mid body around the heart, which permits the healing processes to be concentrated from the central point of the body.
See crossover point in picture below.
If you have any questions email me at healthproducts2@gmail.com |
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CW (Carrier Wave) & RF (Radio Frequency)
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CW, Carrier Wave, relates to Dr Rife’s cancer frequency sets. So it is more specific to Cancer treatments.
CW was designed by Dr Rife specifically for cancer treatments
RF, Radio Frequency, would not make a big difference on other disease types but I would still use CW most of the time.
And, not a bad idea to switch now and then. Some bacteria can be smart and changing from CW to RF now and then fools them and healing can take place a little faster. So, switching from CW to RF, and SWEEP to Pulse SWEEP now and then is a good idea.
The exception would be cancer, stay on CW for cancer. When you are in CW you will see an X to the right of PLAY on the display screen. When in RF it looks more like a square.
You can do this mid-treatment. Push SWEEP to begin the treatment and then push CW. Pulse SWEEP is also good – it adds a little more power to the signal when it pulses on and off.
But, still best to use SWEEP most of the time. Stays on each frequency for a longer period of time. Pulse SWEEP is good once or twice a week or when you don’t have time for a full treatment. It is good to do both
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Rife Digital Professional V3 & the Super Mat Pack--Still 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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The junk food industry and companies like Monsanto spend tens of millions of dollars trying to keep you in the dark about what you're eating and how it’s grown or created. GMOs are banned in 26 countries. When will the USA figure it out??? If what they are doing is as good for us as they claim, why do they spend one million dollars plus everyday to beat down any attempt to pass labeling laws. They claim it costs too much to add that information to the label. THEY CHANGE LABELS ALL THE TIME - it's only too expensive when it comes to our right to know. Cause if we know how bad this is for us - we wouldn't buy it and the billions of dollars they are making as they poison us will dry up. Some of the truths may be sobering... but they're also empowering. Here is a link to the best video about GMOs ever: https://www.youtube.com/watch?v=a6OxbpLwEjQ Did you know that Genetically Modified Organisms (GMOs) are unlabeled, inadequately tested, and most Americans are eating them every day? Did you know GMOs abound in common ingredients on your grocery shelves like corn, soy, canola oil, sugar, and more? And did you know that some experts see a link between the spread of GMOs and: food allergies... cancer rates... the collapse of bee colonies... environmental pollution... and 250,000 recent farmer suicides in India? To name only a very, very few of the problems arising from GMOs.
But it’s not all doom and gloom. Millions of people are getting informed, getting organized, and reclaiming their menus and our food worldwide. Let's see if we can't hurry it along by becoming informed ourselves.
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We suggest ORGANIC ingredients and at the very least NO GMOs
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Sweet and Sour Gelatin Gummy Snacks
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This is the only recipe not sourced from Whole Foods Market
sweet & sour gummy gelatin snacks
gluten-free • dairy-free • nightshade-free
PREP TIME: 10 minutes
COOKING TIME: 5 minutes (CHILL TIME: 60+ minutes)
YIELD: 4 servings
ingredients
- 3/4 cup freshly squeezed lemon juice
- 1/4 cup freshly squeezed lime juice
- 1/4 cup water (optional, depending on how sour you like things – without it these are quite sour!)
- zest from lemons and/or limes as desired
- 1 tablespoon maple syrup (optional, but will be very tart without this)
- 4-5 tablespoons grass-fed gelatin, (orange/red package will gel, the green will not)
preparation
In a small pot over medium-low heat, whisk the lemon juice, lime juice, water (optional), zest, maple syrup, and gelatin together vigorously until the gelatin is well dissolved and the mixture becomes a nice slurry.
Pour the mixture into a small glass or ceramic dish, preferably 6×9″ or so.
The smaller the pan, the thicker your gummies will be.
For thinner gummies (to cut into “worms,” for example), use a larger pan.
Chill in the refrigerator until completely set, approximately 30 minutes.
change it up!
To make these more fun for the kiddos, cut them out with small cookie or aspic cutters once they’re chilled and fully gelled, or chill them in fun-shaped molds.
To remove them from the molds once chilled, set the bottoms of the mold containers in warm water to release them from the pan.
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Parmigiano Reggiano & Prosciutto Toasts
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Salty prosciutto, crisp red onions and sweet balsamic glaze complement the rich flavor of Parmigiano Reggiano in this elegant appetizer.
Ingredients:
- 1/2 cup balsamic vinegar
- 1 medium red onion, thinly sliced (about 1/2 cup)
- 1 loaf ciabatta, cut into 3/4-inch thick slices
- 1 tablespoon extra-virgin olive oil
- 1 clove garlic, smashed
- Ground black pepper to taste
- 1 (3-ounce) piece Parmigiano Reggiano cheese
- 3 ounces thinly sliced prosciutto, cut crosswise into 1/4-inch-wide strips
Method:
Preheat the oven to 350°F.
Place balsamic vinegar in a small saucepan and bring to a boil over medium-high heat.
Lower heat and simmer until vinegar is reduced to about 2 tablespoons, about 5 minutes (watch carefully as the heat and size of the pan will affect how long vinegar takes to reduce).
Remove from heat and let cool to thicken.
It is better to remove vinegar too early (you can always reheat to thicken) than to let it over-reduce and become too thick.
Meanwhile, place onion in a small bowl, add cold water to cover and let sit for at least 10 minutes. Drain well.
Arrange ciabatta on a baking sheet.
Brush top of each slice with oil, rub with garlic and sprinkle with a little pepper.
Using a vegetable peeler, make large curls of Parmigiano-Reggiano and place on top of ciabatta.
Bake until golden and just crisped, 12 to 15 minutes.
Top with prosciutto and onions and drizzle with balsamic glaze. Serve warm.
Nutritional Info:
Per Serving:240 calories (50 from fat), 6g total fat, 2g saturated fat, 15mg cholesterol, 660mg sodium, 36g carbohydrate (2g dietary fiber, 2g sugar), 12g protein
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Roman-Style Chicken Saltimbocca
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This traditional Roman dish is classically made with veal but can also be made with chicken and turkey. Here quick-cooking chicken cutlets are topped with paper-thin slices of prosciutto and whole sage leaves and finished with a simple white-wine pan sauce.
Ingredients:
- 4 boneless, skinless chicken cutlets (about 4 ounces each)
- fine sea salt
- ground black pepper
- 8 thin slices prosciutto
- 8 sage leaves, more for garnish
- 3/4 cup flour
- 2 tablespoons unsalated butter, divided
- 1 1/2 tablespoons extra-virgin olive oil
- 1/2 cup dry white wine
- 1/2 cup low-sodium chicken broth
- Lemon wedges
Method:
Season each cutlet with salt and pepper.
Top with a slice of prosciutto and a sage leaf.
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, pounding the prosciutto and sage into the chicken.
Spread flour on a shallow plate and dip the chicken in it, lightly coating both sides.
Heat 1 tablespoon of the butter and the oil in a large skillet.
When butter begins to foam, add cutlets to the pan, prosciutto side down.
Cook 3 to 4 minutes per side, turning once, until lightly browned and cooked through.
Transfer to a platter and cover to keep warm.
Add wine to the hot skillet and stir with a wooden spoon to loosen all the brown bits from the bottom of the pan.
Let wine reduce by half, then add broth and reduce again.
Remove the pan from the heat and swirl in remaining butter. Pour sauce over the reserved chicken cutlets. Serve immediately with lemon wedges.
Nutritional Info:
Per Serving: 390 calories (150 from fat), 17g total fat, 6g saturated fat, 100mg cholesterol, 970mg sodium, 20g carbohydrate (1g dietary fiber, 0g sugar), 34g protein
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Butternut Squash with Wilted Spinach and Blue Cheese
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With its beautiful colors and pleasing balance of textures and flavors, this dish is bound to become one of your most requested recipes. Serve it either as a first course or a side dish to a fall or winter meal.
Ingredients:
- 1/4 cup blue cheese crumbles
- 3 tablespoons lemon juice
- Salt and ground black pepper to taste
- 1 1/2 teaspoons extra-virgin olive oil
- 1/2 small red onion, thinly sliced
- 1 (5-ounce) package baby spinach
- 4 cups cubed and roasted butternut squash, warmed
Method:
Use a fork to mash together blue cheese and lemon juice in a large bowl to make a thick smooth dressing.
Season with salt and pepper; set aside.
Heat oil in a large skillet over medium-high heat.
Add onions, salt and pepper, and cook, stirring occasionally, until golden brown, about 5 minutes.
Add spinach and cook, tossing often, until slightly wilted and warm, 1 to 2 minutes more.
Transfer contents of skillet to bowl with dressing, add squash, salt and pepper and toss to combine.
Nutritional Info:
Per Serving:220 calories (70 from fat), 7g total fat, 2.5g saturated fat, 5mg cholesterol, 740mg sodium, 33g carbohydrate (5g dietary fiber, 6g sugar), 5g protein
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This gratin will convert those wary-of-green-vegetable eaters to greens lovers. A simple white sauce lightly coats Swiss chard leaves, and a topping of cheese and crisp breadcrumbs seals the deal. For a different presentation, bake in individual gratin dishes or ramekins rather than one large dish. Make up to a day ahead and keep in the fridge until ready to serve.
Ingredients:
- 2 bunches Swiss chard leaves, chopped (about 8 cups packed)
- 1 cup water
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter, more for the baking dish
- 1 cup low fat milk
- 2 tablespoons unbleached white flour
- Sea salt and freshly ground black pepper
- 1/4 cup grated Comté or Parmesan cheese, divided
- 1 tablespoon whole wheat bread crumbs
Method:
Preheat oven to 350°F.
Place chard leaves in a saucepan with the water and cook over medium heat until leaves are just tender, 3 to 4 minutes.
Drain, reserving 1/4 cup of the cooking liquid.
Set chard aside.
In the same saucepan, heat olive oil and butter over medium heat.
When butter has melted, whisk in the flour until blended.
Whisk constantly for 1 minute.
Slowly whisk in the milk and reserved cooking liquid.
Continue cooking and stirring until the sauce thickens, 3 to 5 minutes.
Season with salt and pepper and stir in half of the grated cheese.
Stir in the cooked chard and transfer to a buttered 9x9-inch baking dish.
Sprinkle with remaining cheese and breadcrumbs.
Bake for 20 minutes or until hot and bubbling. Serve immediately.
Nutritional Info:
Per Serving: 140 calories (80 from fat), 9g total fat, 3.5g saturated fat, 15mg cholesterol, 340mg sodium, 10g carbohydrate (1g dietary fiber, 4g sugar), 6g protein
Special Diets:
- Vegetarian
- Sugar Conscious
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Cheesy Lasagna Rolls with Spinach and Ricotta
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Kids love this dish and thankfully it's easy to customize to their tastes. Start with the basic recipe then add cooked sausage, pepperoni or black olives, if you like. Little hands can spread the cheese or sauce, sprinkle the fillings or roll up the pasta.
Ingredients:
- Salt
- 1/2 pound (8 to 10) uncooked lasagna noodles
- Nonstick cooking spray
- 1 cup ricotta cheese
- 1 1/2 cups prepared marinara sauce
- 1 1/2 cups packed baby spinach
- 1/2 cup shredded mozzarella
Method:
Preheat oven to 400°F.
Meanwhile, bring a large pot of salted water to a boil, add noodles and cook until al dente, 8 to 10 minutes.
Drain well and gently transfer to a clean work surface.
Grease a small roasting pan or casserole dish with cooking spray; set aside.
Working with one noodle at a time, spread with about 2 tablespoons of the ricotta and 2 tablespoons of the marinara then top with spinach.
Starting at one end, roll up noodle snugly then arrange in pan either seam-side down or with the rolls close enough together to hold each other closed.
Pour remaining marinara over assembled rolls then sprinkle with mozzarella and bake until golden and bubbly, 20 to 25 minutes.
Nutritional Info:
Per Serving: 350 calories (100 from fat), 11g total fat, 6g saturated fat, 35mg cholesterol,670mg sodium, 47g carbohydrate (4g dietary fiber, 9g sugar), 16g protein
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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 Rife machine, 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.
To see the full Disclaimer click HERE |
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