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February 2025 News Letter
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FREE PDF of The Cure For All Diseases
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The Cure For All Diseases, by Dr. Clark.
With every purchase, beginning now and during the Month of March we will email you the complete book in PDF for free with purchase. Download this to your computer and you will get a table of contents, able to search through the book and print out whatever you like.
It is this Book that is the main reason we all know about this technology. It's a great reference and an easy read.
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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 |
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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 and all recipes are from Whole Food Market
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Our simplified version of this classic Chinese vegetarian dish relies on readily available ingredients. Prepare all vegetables and measure all ingredients before you start cooking, as the stir-frying happens in a flash. This dish is often included at Chinese New Year's feasts; the mixed vegetables are thought to ensure family harmony for the coming year. Serve over white or brown rice.
Ingredients:
- 3 tablespoons tamari
- 1 tablespoon toasted dark sesame oil
- 2 tablespoons mirin
- 1 tablespoon rice vinegar
- 1 (14-ounce) package soft tofu, drained and cut into 1-inch cubes
- 1/8 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons canola oil
- 4 cups small broccoli florets
- 1 cup diagonally sliced carrots, about 1/4 inch thick
- 1 (8-ounce) can sliced water chestnuts
- 1 cup fresh or frozen and thawed cut green beans
- 1 cup sliced green onions
- 2 teaspoons grated peeled fresh ginger root
- 2 cloves garlic, finely chopped
- 1/2 cup vegetable broth
- 1 tablespoon arrowroot powder
- Freshly ground black pepper
- 1/4 cup chopped fresh cilantro
Method:
Combine tamari, sesame oil, mirin, rice vinegar, tofu and red pepper flakes, tossing gently to coat.
Cover and marinate for 1 to 2 hours. Drain in a colander over a bowl, reserving the marinade.
Heat the canola oil in a wok or large skillet over medium-high heat.
Add tofu and stir-fry for 5 minutes, until lightly browned on all sides.
Remove tofu and set aside.
Add broccoli, carrots and water chestnuts and stir-fry for 5 minutes or until just crisp-tender.
Add green beans and stir-fry for 2 minutes.
Add green onions, ginger, and garlic and stir-fry for 1 to 2 minutes more, until aromatic.
Return tofu to wok.
Combine vegetable broth with arrowroot powder and reserved marinade, stirring well to completely dissolve the arrowroot.
Add this to the wok and stir until sauce thickens.
Season to taste with black pepper and garnish with cilantro.
Nutritional Info:
Per Serving: 300 calories (120 from fat), 14g total fat, 1.5g saturated fat, 750mg sodium, 34g carbohydrates, (7 g dietary fiber, 10g sugar), 12g protein.
Special Diets:
- Dairy Free
- Vegan
- Vegetarian
- High Fiber
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Beer Braised Beef Stew with Brussels Sprouts
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This is a thick and hearty German-inspired stew made with savory beef and winter vegetables. Slowly simmering in a dark beer broth, it promises to bring warmth and comfort on even the coldest of winter nights. Serve over mashed potatoes, spaetzle or egg noodles, or simply as is.
Ingredients:
- 2 pounds beef stew meat, cut into 1-inch cubes
- Sea salt and ground pepper
- 1/4 cup flour
- 6 tablespoons extra-virgin olive oil, divided
- 1 cup dark beer
- 1 cup chopped white onion
- 1 cup chopped celery
- 1 1/2 cup chopped carrots
- 2 tablespoons chopped garlic
- 2 cups beef broth
- 1 1/2 cup chopped white creamer potatoes (omit if serving over potatoes or noodles)
- 1 1/2 cup Brussels sprouts, halved or quartered if large
- 2 tablespoons finely chopped fresh thyme
Method:
Preheat the oven to 400°F.
Season beef cubes with salt and pepper and dust with flour.
Add 2 tablespoons olive oil to a Dutch oven, add beef cubes and sear until browned on each side (you may need to sear meat in batches to prevent crowding the pan).
Transfer beef to a bowl.
Add beer to the pan and scrape up brown caramelized bits from the bottom.
Simmer to reduce beer by half. Pour beer over meat.
Add 2 tablespoons of olive oil to the pan.
Over high heat, add onions, celery and carrots.
Season with salt and pepper.
After about 3 or 4 minutes, add garlic and allow vegetables to soften slightly.
Add beef mixture back to pan along with beef broth and return to a boil.
Cover with a lid and transfer to preheated oven.
After about 10 minutes, check stew to make sure it is slowly simmering in your oven (don't boil the stew or it will toughen meat).
Reduce oven temperature if needed to obtain a slow simmer.
After an additional 20 minutes, add potatoes, Brussels sprouts and thyme.
Return to the oven for another 40 minutes.
If stew still has a lot of liquid, return the pan to the stove top and simmer with the lid off (this will help to reduce and thicken stew, as well as intensify flavor).
Stir stew occasionally to prevent it from scorching on the bottom.
After a total of 1 1/4 to 1 1/2 hours cooking time, stew meat should be fork tender.
Adjust seasoning with salt and pepper if necessary and serve immediately.
Nutritional Info:
Per Serving: 790 calories (410 from fat), 45g total fat, 12g saturated fat, 145mg cholesterol, 960mg sodium, 36g carbohydrates, (7 g dietary fiber, 8g sugar), 52g protein.
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Steamed Artichokes with Lemon Butter Sauce
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The traditional way to eat steamed artichokes is to pull one artichoke leaf out at a time and scrape the tender meat from the bottom of the leaf with your teeth. Be sure to remove the thistle-like choke in the center of the artichoke before enjoying the meaty heart.
Ingredients:
- 1 lemon, halved
- 4 large globe artichokes
- 1 cup (2 sticks) unsalted butter, melted
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
Method:
Arrange a large bowl of water next to you.
Squeeze lemon into water then add squeezed lemon halves to water, too; stir well. Cut stems off artichokes so they will sit flat, then discard stems and transfer artichokes to the bowl with lemon water to prevent artichokes from discoloring.
Working with one at a time, cut off the top third of each artichoke, then clip off and discard the sharp points of the outer leaves, returning each artichoke to the lemon water as you finish.
Pour enough water into a large pot to reach a depth of 1 to 2 inches.
Cover and bring to a boil.
Uncover the pot and arrange trimmed artichokes, bottoms up, in the bottom in a single layer.
Cover the pot, reduce heat to medium and steam until tender, 20 to 40 minutes.
Cooking time will depend on size of artichokes.
When the leaves pull out easily and the base can be pierced with a knife, they're ready.
Drain well and transfer to a large platter.
Meanwhile, whisk together butter, zest, juice, salt and pepper to make a lemon sauce; transfer to a bowl.
Serve artichokes warm, with lemon butter sauce on the side for dipping.
Nutritional Info:
Per Serving: 220 calories (200 from fat), 23g total fat, 15g saturated fat, 60mg cholesterol, 180mg sodium, 4g carbohydrates, (2 g dietary fiber, 1g sugar), 1g protein.
Special Diets:
- Gluten Free
- Vegetarian
- Sugar Conscious
- Wheat Free
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Pasta with Asparagus, Prosciutto and Pecorino Romano
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This colorful pasta dish is packed with great flavor and can be assembled quickly on a weeknight. Substitute your favorite seasonal vegetables, like zucchini or Brussels sprouts, to enjoy this light dish year round.
Ingredients:
- 3/4 pound dried fusilli or penne pasta
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, halved and thinly sliced
- 1/4 pound thinly sliced prosciutto, cut into thin strips
- 1 pound asparagus, trimmed and cut diagonally into 1-inch pieces
- 2 cups halved cherry tomatoes
- 1/4 cup dry white wine or water
- 1/2 cup grated Pecorino Romano cheese
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
Method:
Bring a large pot of salted water to a boil over high heat.
Cook pasta according to directions on package. Drain and keep warm.
Meanwhile, heat oil in a large skillet over medium heat.
Add onions and prosciutto and cook until onions start to brown, 7 to 10 minutes.
Add asparagus and cook, stirring frequently, for 5 minutes.
Add tomatoes, cover and cook 3 to 5 minutes longer.
Uncover and add wine, stirring to deglaze the brown bits on the bottom of the pan.
When the liquid has evaporated and the asparagus can be pierced easily with a knife, remove from heat.
Toss with drained pasta. Add cheese and toss again.
Season with salt and pepper.
Nutritional Info:
Per Serving: 410 calories (90 from fat), 10g total fat, 3.5g saturated fat, 25mg cholesterol, 850mg sodium, 57g carbohydrates, (4 g dietary fiber, 6g sugar), 21g protein.
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Strawberries and Ice Cream with Balsamic Vinegar Reduction
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Impress your guests with this simple dessert featuring rich ice cream, tangy and sharp balsamic vinegar, and sweet berries.
Method:
Heat the vinegar into a small saucepan and simmer over medium-low heat until thick, syrupy and reduced to about 1/3 cup, about 15 minutes.
Watch carefully to make sure vinegar doesn't burn. Set aside to cool.
Meanwhile, toss strawberries with orange juice and set aside.
When vinegar has cooled to room temperature, scoop ice cream into dishes, top with strawberries and drizzle with balsamic vinegar reduction.
Nutritional Info:
Per Serving: 170 calories (50 from fat), 6g total fat, 3.5g saturated fat, 25mg cholesterol, 60mg sodium, 26g carbohydrates, (2 g dietary fiber, 23g sugar), 2g protein.
Special Diets:
- Gluten Free
- Low Sodium
- 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.
The content in this web site and emails is intended only for residents of the U.S. and other jurisdictions where such offers are permitted and all references to products or services apply in the United States and such other jurisdictions only, no offer being made elsewhere. It is not the intent of this site to make any offer in any jurisdiction where such offers are not permitted under international law...
Click here for the full disclaimer
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