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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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How to Read and Input the Frequencies
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For example: 2.5 would go into the machine as 002.50
2.05 would go in as: 002.05
22.5 would go in as: 022.50
222.33 would go in just as you see it: 222.33
If you have any questions
Healthproducts2@gmail.com |
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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 |
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 and all recipes are from Whole Food Market
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We can't get enough of this versatile salad of great veggies and whole grain buckwheat soba noodles. Prepare it in about 20 minutes to enjoy as a light meal or side dish, or pack it in a lunchbox for a healthy meal on the go.
Ingredients:
- 2 tablespoons rice vinegar
- 1 1/2 tablespoon low-sodium tamari
- 1 tablespoon honey
- 3 cups shredded carrots (about 6 medium carrots)
- 1 1/2 cup shredded green cabbage
- 1 cup shredded red cabbage
- 3 kale leaves, stems and tough rib removed, very finely sliced
- 1 (8-ounce) package buckwheat soba noodles
- 1/4 cup toasted sesame seeds
Method:
In a large bowl, whisk together vinegar, tamari and honey. Add carrots, green cabbage, red cabbage and kale, and toss well. Set aside.
Cook soba noodles according to package directions.
Run cold running water over noodles and drain well.
Add to salad and toss again.
Sprinkle with sesame seeds.
The salad will keep refrigerated for up to 4 days.
Nutritional Info:
Per Serving: 220 calories (35 from fat), 3.5g total fat, 220mg sodium, 41g carbohydrates, (4g dietary fiber, 8g sugar), 6g protein.
Special Diets:
- Dairy Free
- Vegetarian
- Wheat Free
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Serves 1
True to its name, this refreshing blend of dry hard cider and lager strikes with a surprising “bite” of heat, thanks to a puckery homemade Green Apple Syrup that’s spiked with jalapeño. To give this drink a stronger kick, top it with a dusting of cayenne.
Ingredients:
- 3/4 cup dry hard cider, chilled
- 3/4 cup crisp lager-style beer, such as Victory Prima Pils, chilled
- 1 tablespoon Green Apple Syrup, chilled
- Jalapeño pepper slices for garnish
- Pinch cayenne pepper (optional)
Method:
Combine cider, lager and syrup in a tall beer glass and stir until blended. Garnish with jalapeño slices and cayenne, if desired.
Nutritional Info:
Per Serving: 190 calories (0 from fat), 24g carbohydrates, 1g protein.
Special Diets:
- Dairy Free
- Low Sodium
- Vegan
- Vegetarian
- Fat Free
- Low Fat
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There’s more you can do with Granny Smith apples besides bake them in a pie. Here, the peels and core are used to make a piquant syrup that provides the “bite” for our fun beer-based drink, the Texas Snakebite. Use leftover syrup to make more cocktails, sweeten sparkling water or glaze an apple tart.
Ingredients:
- 1/2 cup sugar
- Peels and core from 1 large Granny Smith Apple
- 1 jalapeño pepper, sliced
- 1 (4-inch) sprig fresh rosemary
Method:
Combine sugar, 1/2 cup water, apple peels and core, jalapeño and rosemary in a small saucepan.
Set over medium heat and bring to a simmer, stirring.
Continue to simmer, stirring until sugar dissolves, about 3 minutes.
Remove from the heat and steep for 15 minutes.
Strain syrup through a fine-mesh strainer; discard solids.
Let cool.
Syrup will keep in an airtight container in the refrigerator for up to 1 month.
Nutritional Info:
Per Serving: Serving size: about 1 tablespoon, 30 calories (0 from fat), 8g carbohydrates.
Special Diets:
- Dairy Free
- Wheat Free
- Gluten Free
- Low Sodium
- Vegan
- Vegetarian
- Fat Free
- Low Fat
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Spanish Paella with Chorizo, Chicken and Shrimp
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This impressive paella is a perfect party dish and a fun meal to cook together with your guests. Add 1 cup of frozen peas along with the mussels, if you like. Cook’s tip: the trick to this traditional Spanish rice dish is in not stirring once the rice is cooking.
Ingredients:
- 5 cups low-sodium chicken or vegetable broth, divided
- 1/2 teaspoon saffron threads (about 1 pinch), crushed
- 2 tablespoons extra-virgin olive oil
- 3/4 pound boneless, skinless chicken thighs, cut into (1-inch) pieces
- 12 medium shell-on shrimp
- 1 (6-ounce) link dry Spanish chorizo, thinly sliced
- 1 tablespoon pimentón (smoked paprika)
- 4 bay leaves
- 4 cloves garlic, minced
- 2 tomatoes, cored and finely chopped
- 1 yellow onion, finely chopped
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 2 cups paella rice, such as Valencia
- 1 (14-ounce) can artichoke hearts, drained and halved
- 2 large roasted red peppers (from a jar), drained and sliced
- 1 dozen mussels, scrubbed and debearded
Method:
Heat 1/2 cup of the broth in a pot until simmering, add saffron and set aside for 10 minutes.
Heat oil in a (14- to 16-inch) paella pan or a large, deep skillet over medium-high heat.
Add chicken, shrimp and chorizo, and cook, stirring occasionally until lightly browned, 6 to 8 minutes.
Transfer shrimp to a large plate and set aside, leaving chicken and chorizo in the pan.
Add pimentón, bay leaves, garlic, tomatoes, onion, salt and pepper, and cook, stirring often until thickened and fragrant, about 10 minutes.
Add saffron broth and remaining 4 1/2 cups chicken broth; bring to a boil.
Add rice and stir very gently to distribute.
Top with artichokes and peppers, and cook without stirring, until most of the liquid is absorbed, 15 to 18 minutes.
Reduce heat to medium-low, add reserved shrimp and mussels, tucking them down into the rice, and cook again without stirring, until mussels have opened and rice is just tender, 5 to 7 minutes more. (Discard any mussels that don’t open.)
Set aside off of the heat to let rest for 10 minutes, and then serve.
Nutritional Info:
Per Serving: 430 calories (130 from fat), 14g total fat, 4g saturated fat, 75mg cholesterol, 870mg sodium, 49g carbohydrates, (3 g dietary fiber, 2g sugar), 24g protein.
Special Diets:
- Dairy Free
- Sugar Conscious
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A popular drink in both Thailand and Thai restaurants around the globe, this cold tea is sweetened with sugar then topped off with evaporated milk. Ceylon tea is a traditional choice but the drink can also be made with black tea or oolong.
Ingredients:
- 4 bags Ceylon tea
- 1/2 cup sugar
- Ice cubes, for serving
- 1 cup evaporated milk
Method:
In a large saucepan, bring 4 cups water to a boil. Add tea and remove from heat. Let steep 5 minutes. Strain tea into a large pitcher or bowl. Add sugar and stir to dissolve. Let cool to room temperature. Cover and refrigerate until chilled.
To serve, fill 4 glasses with ice. Add enough tea to fill glasses leaving about 1 inch from top. Add 1/4 cup evaporated milk to each glass and serve.
Nutritional Info:
Per Serving: 180 calories (35 from fat), 4g total fat, 3g saturated fat, 20mg cholesterol, 60mg sodium, 31g carbohydrates, 4g protein.
Special Diets:
- Gluten Free
- Low Sodium
- Vegetarian
- Wheat Free
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Creamy Spring Asparagus Soup
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Serve this delightful spring soup with crusty bread or top with homemade croutons.
Ingredients:
- 1 tablespoon unsalted butter
- 1 large leek, white and light green parts only, cleaned and cut into 1-inch pieces
- 4 cups gluten-free low-sodium chicken broth
- 1 medium Yukon gold potato, peeled and cut into 1-inch pieces
- 1 (1-pound) bunch asparagus, woody stems snapped off and discarded, spears cut into 1-inch pieces
- 1/3 cup low-fat sour cream
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons chopped chives
Method:
Melt butter in a medium pot over medium low heat.
Add leeks and cook, stirring often, until tender, about 10 minutes.
Add broth and potatoes and bring to a boil.
Reduce heat to medium low, add asparagus and simmer gently until potatoes and asparagus are tender, 10 to 15 minutes.
Remove pot from heat ad set aside to let cool slightly.
Carefully transfer soup to blender in batches and purée until smooth.
Return soup to pot and bring to a boil.
Remove from heat, whisk in sour cream and season with salt and pepper.
Ladle soup into bowls, garnish with chives and serve.
Nutritional Info:
Per Serving: 140 calories (50 from fat), 5g total fat, 2.5g saturated fat, 20mg cholesterol, 330mg sodium, 19g carbohydrates, (3 g dietary fiber, 6g sugar), 5g protein.
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