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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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All recipes are sourced from Whole Food Market and we always suggest Organic, at least no GMOs
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Quick and Spicy Shrimp Ceviche
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This refreshing ceviche, best served very cold, is quick to make because the shrimp are boiled first. If you like your food a bit spicy, leave the seeds in the jalapeño.
Ingredients:
- 1 pound small peeled and deveined shrimp
- Salt to taste
- 1/3 cup lime juice
- 1 cup salsa
- 1 small cucumber, peeled, seeded and chopped
- 1 ripe avocado, diced
- 1 small jalapeño pepper, seeded and thinly sliced
- 4 lettuce leaves
- Tortilla chips or corn tortillas - (Organic or this will be a GMO product)
Method:
Boil shrimp in salted water until just cooked through, 2 to 3 minutes. Drain and chill.
Put shrimp in a non-metal bowl and add lime juice and salsa.
Stir well, cover and refrigerate for 20 to 30 minutes.
Add cucumbers, avocado and jalapeños and toss gently. Arrange lettuce leaves on plates and top with shrimp ceviche.
Serve with tortilla chips or tortillas on the side.
Nutritional Info:
Per Serving: 270 calories (100 from fat), 11g total fat, 1.5g saturated fat, 175mg cholesterol, 800mg sodium, 18g carbohydrate (5g dietary fiber, 4g sugar), 25g protein
Special Diets:
- Dairy Free
- Gluten Free
- Wheat Free
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Macadamia Crusted Shrimp with Coconut Chutney
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Macadamia nuts, native to Australia, make a very crispy, tasty coating for shrimp. A quick-to-assemble coconut chutney adds a touch of both sweetness and heat.
Ingredients:
- Shrimp
- 2 pounds large shrimp (10-12 count per pound), peeled and deveined
- 1 1/2 cups raw, unsalted macadamia nuts
- 1 1/2 cups Panko bread crumbs or other dry breadcrumbs
- 1 teaspoon Murray River Australian pink salt or other finishing salt
- 1 teaspoon coarsely ground fresh black pepper
- 3/4 cup all-purpose flour
- 2 large eggs, beaten
- Coconut Chutney
- 2 cups pineapple juice
- 2 cups unsweetened, dried, shredded coconut
- 1/2 teaspoon ground cumin
- 1/2 tablespoon ground coriander
- 1 tablespoon ground ginger
- 1/2 tablespoon red pepper flakes
- 3 tablespoons chopped cilantro
Method:
Preheat oven to 450°F and line a baking sheet with parchment paper.
To make the coconut chutney, bring pineapple juice to a boil in a small saucepan.
Remove from heat and stir in coconut, cumin, coriander, ginger and red pepper flakes.
Cover and let rest for 20 minutes to allow coconut to absorb liquid. Stir in cilantro. Set aside until ready to serve.
For the shrimp, rinse them and pat dry.
Pulse macadamia nuts in a food processor until finely ground.
Transfer nuts to a medium bowl and stir in panko, salt and pepper.
Spread flour in a shallow plate and pour eggs into a shallow plate.
Holding a shrimp by the tail, dip in the flour and shake off excess.
Next, dip floured shrimp in the egg.
Finally dip shrimp in the nut mixture, pressing to coat evenly.
Arrange shrimp on the prepared baking sheet and bake until crisp and lightly browned, 6 to 10 minutes.
Alternatively, shallow pan-fry in canola oil for 1 to 2 minutes per side. Serve hot with coconut chutney.
Nutritional Info:
Per Serving:Serving size: Shrimp (no chutney), 610 calories (280 from fat), 31g total fat, 5g saturated fat, 70mg cholesterol, 610mg sodium, 45g carbohydrate (5g dietary fiber, 3g sugar), 39g protein
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Peppered Steak with Mushrooms and Red Wine Pan Sauce
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Share the love and a sweetheart steak on Valentine's Day with this recipe for two. While your steak rests, make the red wine sauce in the same skillet, capturing any flavor left behind. Thinly slice the steak to share and pour two glasses of wine. Serve with your favorite green vegetable.
Ingredients:
- 1 sweetheart steak, or 1 (12-ounce) New York strip or rib-eye steak
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon fine sea salt
- 6 teaspoons butter, divided
- 8 ounces cremini mushrooms, sliced
- 1 large shallot, thinly sliced (about 1/3 cup)
- 1/2 cup dry red wine
- 1/3 cup low-sodium beef broth
Method:
Pat steak dry and season with pepper and salt. Set aside.
In a medium skillet, heat 1 teaspoon of the butter over medium-high heat until hot.
Add mushrooms and 1 tablespoon water.
Cover and cook about 5 minutes or until mushrooms release liquid and start to become tender, stirring occasionally.
Uncover and cook 3 to 4 minutes longer or until mushrooms are tender and golden. Transfer to a bowl.
Melt 3 teaspoons of the butter in the skillet over medium-high heat. Add steak and brown on all sides, until done to your liking. Remove and cover to keep warm.
Add shallot to the skillet and cook until starting to brown, 30 seconds to 1 minute, stirring.
Add wine and stir, scraping up brown bits from bottom of pan.
Cook until reduced by half, about 3 minutes.
Stir in broth and bring to a simmer.
Cook until reduced by half, about 3 minutes longer.
Remove from heat and whisk in remaining 2 teaspoons butter just until it melts.
Slice steak and divide among 2 serving plates. Toss mushrooms with red wine sauce and spoon over steak.
Nutritional Info:
Per Serving:580 calories (330 from fat), 37g total fat, 18g saturated fat, 0mg cholesterol,500mg sodium, 11g carbohydrate (1g dietary fiber, 3g sugar), 39g protein
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Spinach and Cheese Lasagna
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This recipe easily serves more than four. Perfect for leftovers the next day, it's sure to become a family favorite.
Ingredients:
- 2 cups ricotta cheese
- 1 cup grated mozzarella cheese, divided
- 1 cup grated 3-cheese blend, divided
- 1 egg, lightly beaten
- 1 (16-ounce) bag frozen spinach, thawed, chopped and drained well
- Salt and pepper to taste
- 2 teaspoons dried oregano
- 1 (25-ounce) jar pasta sauce
- 9 no-boil uncooked lasagna noodles
Method:
Preheat oven to 350°F.
In a large bowl mix ricotta, 1/2 cup of the mozzarella, 1/2 cup of the 3-cheese blend, egg, spinach, salt, pepper and oregano.
In another bowl, combine the remaining 1/2 cup mozzarella and 1/2 cup 3-cheese blend.
Set both bowls aside.
In a 9x13-inch non-reactive baking pan, layer 1 cup of the sauce, then a layer of noodles and a layer of the ricotta-spinach mixture; repeat. Top with sauce then sprinkle with remaining cheeses.
Pour 1 cup water around the edges of pan, then cover with parchment paper, then very tightly with foil. Bake 1 1/4 hours, then set aside to let stand for 15 minutes before serving.
Nutritional Info:
Per Serving:410 calories (160 from fat), 17g total fat, 9g saturated fat, 80mg cholesterol,890mg sodium, 42g carbohydrate (6g dietary fiber, 10g sugar), 25g protein
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This classic Southern pie is a treat with seasonal berries or stone fruits.
Ingredients:
- 1/2 cup (1 stick) butter
- 5 ounces buttermilk
- 1 cup evaporated cane juice sugar
- 1 1/2 teaspoons all-purpose flour
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon sea salt
- 3 large eggs
- 1 8- or 9-inch pie crust (not deep dish)
Method:
Preheat oven to 350°F.
Gently melt butter in a saucepan.
Once melted, stir in buttermilk and set aside.
Meanwhile combine sugar and flour in a blender on low.
Add melted butter mixture, vanilla, and sea salt and blend.
Add eggs, one at a time, blending until well combined.
Pour batter into crust and bake for 35 to 45 minutes, until the pie is just set in the middle. Cool on a rack before serving.
Nutritional Info:
Per Serving:Serving size: 1/8 pie, 340 calories (190 from fat), 21g total fat, 12g saturated fat, 110mg cholesterol, 180mg sodium, 34g carbohydrate (2g dietary fiber, 25g sugar), 5g 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 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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