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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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8 Foods for Healthy Bones
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A longer version of this article originally appeared on Livestrong.com.
Bones are an incredible part of the human anatomy, but have you ever taken the time to think about how the foods you eat affect bone health?
Because of the strong, constant nature of bones, it’s easy to take your skeletal structure for granted.
“Your bones are alive. Every day, your body breaks down old bone and puts new bone in its place,” explains Misti Gueron, MS, RDN, CDE, a Los Angeles-based medical nutrition therapist. “Your bones hold your largest reservoir of calcium, and your blood also requires calcium to regulate muscle contraction. Because of this, what you miss from your diet may be withdrawn from your bones,” she says.
Many people reach their peak bone mass around age 30 — and after that number is achieved, you lose slightly more bone mass than you gain each year. The higher your peak bone mass is, the less likely you are to develop osteoporosis you age. Whatever your age, making a few dietary changes can improve your overall bone health and enhance your skeletal structure for the rest of your life.
From grapes to leafy greens, here’s a list of foods that you should incorporate into your daily routine to enhance your bone health.
1. Canned sardines
When it comes to building bone strength, fish might not be the first food you think of; however, the tiny, under-appreciated sardine is a powerhouse of bone-building nutrition.
“Canned sardines contain small, edible bones that provide a calcium boost, plus vitamin D for enhanced absorption,” says Caroline Kaufman, MS, RDN, a nutrition expert in New York City. “A 2-ounce serving of sardines has about 20 percent of your daily value of calcium and 26 percent of your daily value of vitamin D.”
In addition to the synergistic effect of calcium and vitamin D for optimal bone health, the healthy fats in sardines may also benefit your bones. A study of young Japanese women (ages 19 to 25) published in Osteoporosis International showed that intake of omega-3 fatty acids (found in fatty fish like sardines) is positively associated with peak bone mass density.
Kaufman recommends trying sardines on an open-faced rye bread sandwich with spicy mustard and a spritz of fresh lemon juice and chopped tomato, or simply spread fork-mashed sardines on whole grain crackers.
2. Leafy green vegetables
While kale is the newest vegetable to steal the (nutritional) limelight, all leafy greens — bok choy, arugula, spinach, romaine, collard greens, watercress — are nutrient-dense and contain specific vitamins and minerals important for bone health.
“Most of us know that calcium and vitamin D are important for bone health, but bone formation relies heavily on an adequate balance of several important nutrients, including magnesium and vitamin K, which are both found in leafy green vegetables,” says Gueron.
When it comes to magnesium, the majority (67 percent) of the mineral is found in your bones. In fact, a study in the European Journal of Epidemiology suggests magnesium could help prevent fractures. Next time you’re making a salad, sandwich, or stir-fry, be sure to go heavy on the leafy greens — your bones will thank you.
3. Prunes
Purple is a color long associated with royalty and magic, so it should be no surprise that purple food provides some pretty hefty health benefits. Purple produce, like prunes, are packed with polyphenols that act as antioxidants in the body. These antioxidants help protect the body from heart, eye, memory, and immune system problems.
In addition, a clinical trial — published in the journal Nutrientsin 2017 — with post-menopausal woman found that California prunes may help reverse bone loss and preserve bone structure, reducing the risk of osteoporotic fracture. What’s so special about prunes for bone health? While the research is still unfolding, the nutrient content of prunes is quite impressive for bone health.
Prunes contain copper, which aids in bone structure; vitamin K, which helps to improve calcium balance and promotes bone mineralization; plus boron and several polyphenols that help with the regulation of bone building and bone breakdown. Enjoy prunes right out of the bag or add them whole, diced or pureed in your favorite recipes.
4. Pulses
You may have heard that beans are good for you, but what the heck are pulses? Pulses are part of the legume family, but the term “pulse” refers only to the dried seed. Dry peas, edible beans, lentils and chickpeas are the most common types of pulses. In addition to providing plant protein, fiber, and antioxidants, pulses provide key minerals for healthy bones including calcium, magnesium, and manganese.
"Research shows that people who eat more pulses have higher overall nutrient intakes, including of note to bone health, potassium and magnesium” says Cynthia Sass, M.P.H., RD, author of “Slim Down Now: Shed Pounds and Inches With Pulses – The New Superfood.”
In addition to being good for bone health, pulses are incredibly versatile — Sass says they’re incorporated into nearly every type of cuisine around the globe and can be consumed in both savory and sweet dishes, from hummus to black bean brownies.
“I recommend eating a half cup of pulses daily, but if that’s not practical, aim for a half cup three times a week. Eat them in place of meat in a plant-based meal, or as a starch alternative in a meal that also includes animal protein, like a salad with salmon and white beans, or an omelet served over a bed of lentils,” suggests Sass.
5. Grapes
Not only are grapes good for your heart, you may also experience their benefits in your bones. Grapes are an excellent source of vitamin K, a nutrient that has been shown to have a positive effect on bone mineral density and help decrease fracture risk.
In addition, an animal study published in The Journal of Nutrition showed that consumption of grape products may improve calcium utilization and suppress bone turnover. In the study, animals prone to osteoporosis were fed a 25-percent freeze-dried grape powder or a control diet for an eight-week period while monitoring calcium balance. The animals fed the grape-enriched diet had 44 percent more net bone calcium retention than those being fed the control diet.
While the researchers are not sure the exact mechanism at play, they believe grapes offer a unique nutrient profile for bone health, including vitamin K, fiber, and polyphenols — special plant compounds found every part — skin, flesh and seeds — and in all colors of grapes.
6. Pumpkin seeds
Pumpkins are not only a mainstay for Halloween; their delicious seeds will help keep your skeleton not so spooky. A source of healthy fats, iron, magnesium, and zinc, these crunchy “pepitas” are brimming with good nutrition. Thanks to the zinc content (1/4 cup of roasted pumpkin seeds provides 19 percent of your daily value of zinc), these seeds are a smart food to ensure your bones stay strong and healthy.
While it’s true that calcium is a main component of bone health, zinc can’t be overlooked; this mineral is needed to produce the matrix of collagen protein threads that’s important for bone mineralization. In addition, zinc is essential for bone healing, and low levels in the body have been closely linked with osteoporosis. Enjoy a handful of pumpkin seeds as a snack or add them to salads, soups, or casseroles for some bone-healthy nutrition (and plenty of crunch!).
7. Whole grains
You may know that whole grains are an important source of key nutrients for optimal health: fiber, magnesium, thiamine, phosphorous, protein, niacin, manganese and selenium, to name a few. But when it comes to bone health, one of these nutrients plays a key role.
“It is the magnesium in this list that is essential for bone health. About 60 percent of magnesium in our bodies is held in our bones, and it has been shown that increased intake of magnesium improves bone density in some patients,” says Sylvia Klinger, MS, RDN, founder of Hispanic Foods Communications and Advisory Board Member for the Grains Food Foundation.
Although some grains may have higher nutrient density, all grains provide a variety of nutrients. Klinger suggests if you are looking for variety of delicious flavors and textures, try experimenting with the now “trendy” ancient grains. “You might be surprised to know that amaranth, quinoa, freekeh and teff are some of the ancient grains that, when combined with other foods, can help strengthen your bones,” says Klinger.
8. Chia seeds
If you’re looking for a non-dairy source of bone-building calcium, chia seeds are a great choice. “One ounce of chia seeds (about two tablespoons) contains 17 percent of your daily value for calcium,” says Kaufman. That’s almost as much calcium as a glass of milk.
Plus, chia seeds are a good source of protein, healthy fats, fiber, and antioxidants for good health. “You can sprinkle them on salads like flaxseeds, or stir them into liquid like a smoothie, oatmeal, or yogurt. Mix them with a liquid like almond milk to create chia pudding, a wholesome base for a healthy breakfast topped with fresh fruit, nuts, coconut flakes, and warming spices like cinnamon or ginger,” suggests Kaufman.
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We always suggest: Use Organic Ingredients and at least NO GMOs.
All recipes are sourced from Whole Foods Market |
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A "causa" is a dish of layered ingredients which is served cold as a light entrée or first course, making it ideal for warm weather entertaining.
Ingredients:
- Relish
- 1/2 large red onion, finely chopped
- 1/2 cup white vinegar
- 1 (4-ounce) can sliced jalapeño peppers, with their juice
- 1/3 bunch cilantro, leaves and stems, finely chopped
- Salt and pepper, to taste
- 1 (8-ounce) jar roasted yellow peppers, strained and finely chopped
- 1/2 lime, Juice of
- Causa Layers
- 2 pounds Yukon potatoes
- Salt and pepper, to taste
- 2 limes, Juice of
- 1/4 cup canola or corn oil
- 1 (16-ounce) can lump crab meat, drained
- 1/4 cup mayonnaise
- 2 avocados, sliced
- 6 large romaine lettuce leaves, sliced
Method:
Grease a 12-inch rectangular bread mold with a bit of oil.
Line it with 2 large pieces of plastic wrap, making sure they overlap so all the bottom and sides of the mold are covered and there is enough wrap on the sides of the mold with which to fold over and tightly cover the causa once it has been assembled.
Set aside.
For the relish, put onions and vinegar into a medium bowl, cover and set aside for 45 minutes.
Meanwhile, place the jalapeños and their juice into a blender and blend until smooth.
Strain the mixture through a fine sieve, separating the juice from pulp left over.
Reserve juice and pulp separately in small bowls.
Strain the onions, discarding the vinegar and return to the bowl.
Add cilantro, salt and pepper, 1/2 cup of the yellow peppers, lime juice and 1 tablespoon of the reserved jalapeño pulp.
Cover and set relish aside.
(Reserve remaining jalapeño pulp and juice for later use in the causa.)
For the causa, place potatoes in a large pot and cover by 2 inches with cold water.
Add 2 tablespoons salt and bring to a boil.
Cook for about 25 minutes, until potatoes are tender when pierced with a knife.
Drain and let potatoes cool until you can handle them safely.
Peel potatoes and press them through a potato ricer or the fine side of a cheese grater, making sure no lumps remain.
Transfer potatoes to a large bowl and add the juice of 1 lime, oil and 1/4 cup of the reserved jalapeño juice.
Mix with a potato masher, adding salt and pepper to taste. Place in the refrigerator until cooled.
Meanwhile, mix crab meat with mayonnaise and juice from 1/2 a lime.
Season with salt and pepper, cover and refrigerate.
Put avocados, remaining juice from 1/2 a lime, salt and pepper into a bowl and toss gently to combine.
Use a large spoon to spread one-third of the potato mixture into a layer at the bottom of the bread mold.
Arrange half of the avocado slices in the mold for the next layer, making sure all corners and sides of the mold are covered.
Transfer about 6 dollops of the crab meat mixture to a small bowl, cover and refrigerate for later use.
Spread half of the remaining crab meat mixture into the mold to make the next layer. Press down firmly with the back of a spoon.
Repeat with one more layer each of the potato mixture, avocados and crab, then finish with a layer of potato mixture on top.
Fold the plastic wrap over the top of the mold to cover completely. Press down slightly along the top of the mold, then refrigerate for at least 1 hour.
To serve, carefully uncover the plastic wrap and unmold the causa over a serving plate.
Spread some of the reserved relish over the top of the causa.
Arrange lettuce leaves on 6 serving plates.
Cut the causa carefully into six slices and place one slice on top of the lettuce on each serving plate.
Add more of the relish and a dollop of the reserved crab meat mix on top of each slice.
Serve immediately.
Nutritional Info:
Per Serving:530 calories (250 from fat), 28g total fat, 3g saturated fat, 55mg cholesterol,1210mg sodium, 53g carbohydrate (8g dietary fiber, 4g sugar), 21g protein
Special Diets:
- Dairy Free
- Sugar Conscious
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These colorful rolls are terrific on their own, or you can make them heartier by adding an ounce or two of steamed shrimp, baked tofu or smoked salmon. Just don't overload the wrap or you may find them difficult to roll.
Ingredients:
1/2 cup shredded radish
1/2 cup shredded carrot
8 sheets nori
1/3 cup sliced basil leaves
1 cup rehydrated hijiki or other seaweed (about 1/2 cup dried)
1 1/2 ounces thin rice noodles
1 cup finely chopped kale leaves
1/3 cup sliced mint leaves
1/2 cup shredded cabbage
2 tablespoons sesame seeds (white or black or a mix of both)
Low-sodium soy sauce for serving (optional)
Method:
Cook noodles according to the package directions. Drain well and pat dry.
Overlap 2 nori sheets to form a rectangle that measures about 8x12 inches.
With a pastry brush dipped in water, brush the underside of the top sheet where it overlaps and press down to seal the 2 together.
Leaving a 1-inch border all around the edges, cover the bottom third of the longer side of the sheet with a quarter of the noodles, hijiki, kale, carrot, cabbage, radish, mint and basil.
Sprinkle with sesame seeds. Fold in the sides of the wrap and firmly roll it up as you would a burrito.
Repeat with the remaining ingredients, making 4 rolls. Serve immediately with soy sauce, if using, or wrap securely in plastic wrap and refrigerate for up to 1 day.
Nutritional Info:
Per Serving:Serving size: 1 filled roll, 100 calories (25 from fat), 2.5g total fat, 0g saturated fat, 0mg cholesterol, 370mg sodium, 16g carbohydrate (4g dietary fiber, 1g sugar), 4g protein
Special Diets:
Dairy Free
Vegan
Vegetarian
Low Fat
Sugar Conscious
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Lemony Confetti Macaroni Salad
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Add this classic but fresh, veggie-packed macaroni salad to your summer repertoire. Nutty whole wheat pasta and a sprinkling of Parmigiano-Reggiano give it a little sophistication.
Ingredients:
12 ounces whole wheat elbow macaroni
3 cups small broccoli florets (from about 1 small head broccoli)
2/3 cup nonfat plain Greek yogurt
1/3 cup grated Parmigiano-Reggiano
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest
1/2 teaspoon paprika
1/2 teaspoon coarse sea salt
1/4 teaspoon ground black pepper
1 large red bell pepper, seeded and chopped
2 medium tomatoes, cored and chopped
2 green onions, trimmed and thinly sliced
Method:
Bring a large pot of salted water to a boil.
Add macaroni and cook according to the package directions.
With 5 minutes remaining in pasta cooking time, add broccoli to the pot with pasta.
Drain pasta and broccoli at the same time and set aside. Let cool slightly.
In a large bowl, whisk together yogurt, cheese, lemon juice, lemon zest, paprika, salt and pepper.
Add pasta, broccoli, bell pepper, tomatoes and green onions, and toss to combine.
Chill or serve at room temperature.
Nutritional Info:
Per Serving:Serving size: about 1 1/4 cups, 190 calories (15 from fat), 2g total fat, 0.5g saturated fat, 5mg cholesterol, 190mg sodium, 35g carbohydrate (5g dietary fiber, 3g sugar),10g protein
Special Diets:
High Fiber
Low Fat
Sugar Conscious
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Creamy Banana and Brown Sugar Pops
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These rich and creamy pops have a thick swirl of cinnamon-spiked brown sugar.
Ingredients:
- 3 medium bananas
- 1 cup light sour cream
- 1/4 cup brown sugar, divided
- 1 teaspoon ground cinnamon
Method:
In a food processor, purée bananas, sour cream and 2 tablespoons brown sugar until very smooth.
In a small bowl, combine remaining 2 tablespoons brown sugar with cinnamon.
Pour banana mixture into molds, sprinkling the cinnamon-sugar in layers as you go.
Arrange sticks in the molds and freeze until solid, 8 hours or overnight.
To serve, run warm water over the molds to loosen, then gently pull out the pops.
Nutritional Info:
Per Serving:Serving size: 1 popsicle, 120 calories (25 from fat), 3g total fat, 1.5g saturated fat, 10mg cholesterol, 75mg sodium, 23g carbohydrate (1g dietary fiber, 17g sugar), 2g protein
Special Diets:
- Gluten Free
- Low Fat
- Low Sodium
- Vegetarian
- Wheat Free
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Maple-Roasted Brussels Sprouts with Pumpkin Seeds
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These irresistible sprouts are a holiday favorite but too tasty to serve just once a year. The recipe is easily halved for smaller gatherings or an everyday family meal.
Ingredients:
2 pounds Brussels sprouts
2 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
2 tablespoons maple syrup
1/4 cup raw green pumpkin seeds
Method:
Preheat the oven to 400°F.
Peel off any yellowed or wilted leaves from the outside of Brussels sprouts and trim bottoms.
Halve any that are the size of walnuts or larger.
Place on a rimmed baking sheet, drizzle with oil and sprinkle with salt and pepper.
Toss until coated.
Roast, stirring once or twice, until sprouts are browned and just tender when pierced at the base with a paring knife, about 25 minutes.
Drizzle with maple syrup and toss with pumpkin seeds.
Roast 5 more minutes until pumpkin seeds are just toasted.
Nutritional Info:
Per Serving:140 calories (70 from fat), 7g total fat, 1g saturated fat, 0mg cholesterol,200mg sodium, 16g carbohydrate (5g dietary fiber, 6g sugar), 6g protein
Special Diets:
Dairy Free
Gluten Free
Vegan
Vegetarian
High Fiber
Wheat Free
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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 entire Disclaimer click HERE
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