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November 2024 HealthProducts2 News Letter
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The Importance of Water to Blood Pressure
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High blood pressure has also been correlated with a reduced amount of water in the blood, and with aging. Adults have a lower concentration of water in their blood than children; the elderly have even lower concentrations. This is one reason (accurate or not) that higher blood pressure has been considered "normal" as we age.
The water content of the blood is critical. We have noted that thickened blood results in higher cholesterol levels; it also results in high blood pressure. This is because blood is mostly water.
Normal levels of water in the blood are considered to be 80-85%, although some feel that these accepted levels are much too low. Dr. Batmanghelidj suggests that fully hydrated blood should be 94% water.
When there is a reduction in the amount of water in the blood, the total blood volume is reduced and more pressure is required to pump it into the extremities of the body. As the body becomes increasingly dehydrated, more and more pressure is required and blood pressure continues to rise.
Obviously, there are other factors that contribute to high blood pressure; stress is at the top of the list.
However, dehydration is the number one cause of stress in the human body. It is well known that stress, regardless of the cause, produces the same physiological symptoms.
Water is so important that it alone can often bring blood pressure within normal levels. Water is also the best thing to take during any kind of stress.
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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 can 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.
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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. Avoid GMOs. All recipes are from Whole Food Market
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This is a burger that requires a ravenous appetite and begs to be eaten in generous mouthfuls, each including all of the different components. Recipe courtesy of the cooks at food52.com
Ingredients:
- 1 pound 80-85% lean ground beef
- 1/4 cup pure maple syrup, plus more for basting
- 4 thick slices applewood smoked bacon
- 1 MacIntosh apple
- 4 slices Vermont cheddar cheese
- 2 hamburger rolls
- Salt and pepper to taste
Method:
In a medium bowl, combine the beef, 1/4 cup maple syrup, and salt and pepper to taste.
Mix well using your hands. Form into 2 8-ounce patties. Set aside in the refrigerator.
Cook the bacon on the grill, in a skillet, or in the oven.
Peel and slice the apple.
Place in small bowl and sprinkle lemon juice over the slices to prevent browning.
Place the apple slices on grill and cook for about one minute on each side. Remove and set aside.
Grill the burgers over high heat, turn after 3 or 4 minutes and move to a cooler part of the grill.
Drizzle some maple syrup over the burgers as they cook. Toast the buns as the burgers cook.
When the burgers are cooked to your liking, take two slices or more of bacon and place on top of each burger. Arrange some apple slices on top of the bacon.
Place a slice of cheese on top of each burger, cover the grill and let melt for about a minute.
Place the burgers on the buns. Enjoy.
Nutritional Info:
Per Serving: 1060 calories (580 from fat), 65g total fat, 29g saturated fat, 240mg cholesterol, 1160 mg sodium, 54g carbohydrates, (4 g dietary fiber, 34g sugar), 66g protein.
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Spinach Salad with Warm Parmigiano Reggiano Dressing
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This super-flavorful salad makes an excellent first course. Have a pepper mill on the table so that each diner can top their portions with freshly ground black pepper.
Ingredients:
- 5 ounces baby spinach (about 10 cups)
- 8 ounces mushrooms, sliced
- 1/2 small red onion, thinly sliced
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic, minced
- 4 anchovy fillets, minced
- 2 1/2 tablespoon red wine vinegar
- 1/2 cup finely grated Parmigiano Reggiano cheese
Method:
Place spinach, mushrooms and onion in a large bowl.
Heat oil in a small skillet over medium-low heat.
Add garlic and cook, stirring frequently, until very fragrant, about 1 minute.
Add anchovies and cook, stirring, 30 seconds.
Remove from the heat and stir in vinegar and then cheese.
Pour the warm dressing over the salad, toss well and serve.
Nutritional Info:
Per Serving: 110 calories (80 from fat), 9g total fat, 2g saturated fat, 5mg cholesterol, 210mg sodium, 5g carbohydrates, (2 g dietary fiber, 1g sugar), 4g protein.
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Fingerling Potato Tostones
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A modern take on classic plantain tostones, these roasted and smashed potatoes are crispy on the outside, creamy on the inside and perfect for holiday parties. Garnish with curried apple chutney or a fresh herb salsa made with parsley, oregano and thyme. Or top them with pieces of hot-smoked salmon, a dollop of crème fraîche and a sliver of cucumber
Ingredients:
- 1 1/2 pound mixed fingerling potatoes (small to medium size; about 24)
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
Method:
Preheat the oven to 400°F.
In a large bowl, toss together potatoes, oil, lemon juice, salt and pepper.
Spread out on a large rimmed baking sheet, drizzling any oil left in the bowl over the top.
Roast, shaking the baking sheet once or twice to toss potatoes, until tender, 40 to 45 minutes.
Carefully smash each potato with the bottom of a small skillet or baking dish to flatten them out.
Roast until potatoes are crisp and deep golden brown, about 15 minutes more.
Serve warm or at room temperature.
Nutritional Info:
Per Serving: Serving size: about 3 tostones, 80 calories (15 from fat), 2g total fat, 160mg sodium, 14g carbohydrates, (1 g dietary fiber, 1g sugar), 2g protein.
Special Diets:
- Dairy Free
- Gluten Free
- Vegan
- Vegetarian
- Low Fat
- Sugar Conscious
- Wheat Free
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This delicious oyster dish is huge on flavor but lower in added fat than most versions. You can make the spinach sauce up to 3 days ahead, so you can assemble and cook everything in just 20 minutes.
Ingredients:
- 1 1/3 cup squeezed cooked spinach*
- 1 1/2 teaspoon unsalted butter
- 3 shallots, finely chopped
- 1 tablespoon all-purpose flour
- 1/2 cup milk
- 2 1/4 teaspoon chopped fresh tarragon or 3/4 teaspoon dried
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon grated nutmeg
- 24 oysters, shucked, rounded shells and liquor (juices) reserved
- 1/2 cup grated Parmigiano Reggiano cheese
Method:
Chop spinach well and set aside.
Melt butter in a large skillet over medium heat.
Add shallots and cook, stirring frequently, until soft, about 4 minutes.
Stir in flour and cook for 1 minute.
Slowly add milk, stirring constantly.
Stir in tarragon, salt, pepper, nutmeg and spinach and cook for 1 minute.
Remove from heat and let cool. Sauce can be made up to 3 days ahead and refrigerated.
Preheat the broiler.
Cover the bottom of a baking sheet with dried beans or rock salt.
Carefully nestle rounded side of oyster shells in beans and place 1 oyster into each. If you have oyster liquor (juices) left over, let any grit settle to bottom and spoon liquor into spinach sauce.
Stir sauce and spoon a generous 1 tablespoon onto each oyster.
Sprinkle with cheese. Broil until tops are browned and sauce is heated through, about 4 minutes. Serve warm.
Steamed from about 1 pound fresh, or a little less than a 16-ounce bag frozen chopped spinach cooked according to package directions.
Nutritional Info:
Per Serving: 110 calories (50 from fat), 6g total fat, 3g saturated fat, 35mg cholesterol, 440mg sodium, 9g carbohydrates, (1 g dietary fiber, 2g sugar), 8g protein.
Special Diets:
- Gluten Free
- Sugar Conscious
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Meringue Ghosts - Maybe Halloween passed but you still have kids
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Boo! Make these sweet and spooky ghosts as a light sweet treat or as a stunning cupcake topper for Halloween. Dried blueberries or currants create the ghosts’ eyes and mouths.
Ingredients:
- 3/4 cup sugar
- 1 1/2 teaspoon cornstarch
- 3 egg whites
- 1 teaspoon lemon juice
- 2 tablespoons dried blueberries and/or dried currants
Method:
Preheat the oven to 325°F. Line a baking sheet with parchment paper.
In a small bowl, whisk together sugar and cornstarch; set aside.
Using an electric mixer, whip egg whites on medium-high speed until soft peaks form, about 3 minutes.
Continue to whip, gradually adding sugar mixture 1 tablespoon at a time, until stiff peaks form.
Beat in lemon juice.
Spoon mixture into a large piping bag or a large resealable plastic bag.
Cut open tip of piping bag about 1/2 inch wide.
Pipe ghost mounds about 2 inches high onto the prepared baking sheet.
Use dried blueberries and/or currants to make eyes and mouths.
Place in the oven and lower heat to 225°F.
Bake for 1 hour. Turn the oven off and prop the door open, using a wooden spoon to keep the door open if needed.
Let meringues cool completely in the oven. Meringue ghosts will keep in an airtight container at room temperature for up to 3 days.
Nutritional Info:
Per Serving: Serving size: 1 ghost, 35 calories (0 from fat), 10mg sodium, 9g carbohydrates, 1g protein.
Special Diets:
- Dairy Free
- Gluten Free
- Low Sodium
- Vegetarian
- Fat Free
- Low Fat
- Wheat Free
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