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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.
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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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We always suggest Organic ingredients, but at least NO GMOs
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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 probably get GMO sugar)
Method:
Cut the top and bottom 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.
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.
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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