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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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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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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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We always suggest Organic ingredients and all recipes are from Whole Food Market
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Green Chile-Cheddar Beef Burgers
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Diced chiles and a chipotle-spiked mayonnaise give these juicy burgers a mild kick. Experiment with using fresh roasted chiles when they're in season and adjusting the amount according to how much heat you like.
Ingredients:
- 1 pound lean ground beef
- 1 (4-ounce) can mild diced green chiles, drained
- 1/2 cup shredded sharp cheddar cheese
- 1/4 teaspoon fine sea salt
- 1 teaspoon extra-virgin olive oil
- 1/3 cup light mayonnaise
- 2 teaspoons adobo sauce from a can of chipotles in adobo
- 4 leaves lettuce
- 1 tomato, sliced
- 4 hamburger buns
Method:
Prepare a grill for medium heat cooking.
Combine beef, chiles, cheddar and salt in a large bowl and form into four (4-inch) patties.
Brush with oil and grill, flipping once, until cooked to your liking, 8 to 10 minutes.
Meanwhile, stir adobo sauce into mayonnaise until blended and set aside. Serve burgers on buns with lettuce, tomato and chipotle mayonnaise.
Nutritional Info:
Per Serving: Serving size: 1 burger, 330 calories (150 from fat), 17g total fat, 4.5g saturated fat, 35mg cholesterol, 1150 mg sodium, 30g carbohydrates, (2 g dietary fiber, 7g sugar), 14g protein.
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Serves 4 as entrée (6 to 8 as appetizer)
Beer creates a flavorful broth for these simple mussels. Make sure to have some crusty bread on hand to soak up the broth.
Ingredients:
- 1 tablespoon unsalted butter
- 1 large shallot, minced
- 1 (12-ounce) bottle lager beer
- 2 pounds mussels, debearded, scrubbed and rinsed
- 2 tablespoons chopped fresh parsley
- 2 teaspoons chopped fresh thyme
Method:
In a large saucepot or Dutch oven, melt butter over medium-high heat.
Add shallot and cook about 5 minutes or until beginning to brown, stirring occasionally.
Add beer and bring to a boil.
Arrange mussels in the pot and cook, shaking the pot vigorously every 2 minutes or so, until mussels have opened and are hot throughout, 7 to 8 minutes. (Discard any mussels that don't open.)
Ladle mussels and their broth into bowls, top with parsley and thyme and serve hot.
Nutritional Info:
Per Serving: 250 calories (70 from fat), 8g total fat, 3g saturated fat, 70mg cholesterol, 650mg sodium, 13g carbohydrates, 28g protein.
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Chicken, Kalamata Olive and Roasted Red Pepper Tart
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If you keep a few sheets of puff pastry in the freezer, assembling a tart like this is a snap. Sweet red peppers and salty olives complement the richness of the pastry. Feel free to use leftover grilled, poached or rotisserie chicken in this recipe. Serve with a simple green salad.
Ingredients:
- 1 sheet frozen puff pastry
- 1 egg, beaten
- 2 cups shredded chicken, white or dark meat
- 1 cup sliced roasted red peppers
- 1/2 cup chopped kalamata olives
- 1 tablespoon chopped fresh or 2 teaspoons dried tarragon
- 1 cup shredded Asiago or Parmesan cheese
- 1 teaspoon freshly cracked black pepper
Method:
Preheat oven to 400°F.
Thaw puff pastry completely and unfold.
Slice in half lengthwise to make two long rectangles.
Place on a large parchment-covered baking sheet, leaving at least an inch of space between rectangles.
Use two baking sheets if needed to avoid overcrowding.
With a paring knife, score a 1/2- inch border around each rectangle. This will allow the edge of the pastry to rise, creating a border.
Brush both rectangles with beaten egg.
Arrange chicken, peppers, olives and tarragon on the pastry, keeping toppings inside the border.
Sprinkle with cheese and black pepper.
Place in hot oven and bake for 15 minutes until edges of pastry are golden brown and cheese is melted.
Cut each rectangle into 3 pieces and serve hot.
Nutritional Info:
Per Serving: Serving size: 1/6 tart, 210 calories (90 from fat), 10g total fat, 4g saturated fat, 85mg cholesterol, 450mg sodium, 5g carbohydrates, 21g protein.
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Baked Halibut with Ginger, Tahini and Lime
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Pickled ginger adds a kick to this fragrant, moist method for cooking halibut steaks. To halve the steaks, cut through the center vertebrae bone with a heavy knife or cleaver, or ask your fishmonger to do it for you.
Ingredients:
- 1 teaspoon cumin seeds
- 1/4 cup lime juice
- 3 tablespoons drained and finely chopped pickled ginger
- 3 tablespoons tahini
- 1 tablespoon reduced-sodium tamari
- 1 clove garlic, finely chopped
- 2 (8- to 9-ounce) halibut steaks, halved lengthwise
- 2 green onion, thinly sliced
Method:
Toast cumin seeds in a dry skillet over medium-high heat, shaking the pan frequently, until fragrant, 2 to 3 minutes.
Transfer to an 8-inch-square baking dish.
Add lime juice, ginger, tahini, tamari, garlic and 2 tablespoons water and whisk until smooth; the marinade will be thick.
Place fish in the dish and turn to coat on both sides with the marinade.
Cover and refrigerate for at least 30 minutes or up to 2 hours.
Preheat the oven to 375°F.
Uncover the dish and bake fish in its marinade until just opaque in the center, 15 to 16 minutes.
Transfer steaks and sauce to plates and sprinkle with green onions.
Nutritional Info:
Per Serving: 200 calories (70 from fat), 8g total fat, 1g saturated fat, 55mg cholesterol, 330mg sodium, 8g carbohydrates, (1 g dietary fiber, 2g sugar), 24g protein.
Special Diets:
- Dairy Free
- Gluten Free
- Sugar Conscious
- Wheat Free
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An Ayurvedic Turmeric Tonic Recipe (Golden Milk)
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Golden Milk (Turmeric Tonic)
Makes 4 cups
Turmeric is one of my favorite spices to cook with. Aside from adding a deep flavor profile, turmeric is a tremendous anti-inflammatory that has been used for thousands of years to prevent and treat a broad array of health conditions, from cognitive challenges and autoimmune disorders all the way to cancer.
This beautiful rhizome is jam packed with health benefits, and is safe to eat every day (which indeed it is -- in many regions of India and eastward).
The simple tonic below is refreshing to drink any time of year, and a great way to start healing and protecting your body with food.
Ingredients:
1 cup raw almonds or cashews
4 tsp. grated fresh turmeric (or 2 tsp. ground turmeric)
2 tsp. grated fresh ginger (or 1–2 tsp. ground ginger)
2 tbsp. maple syrup
1 tsp. vanilla extract
4 cups filtered water
¼ tsp. sea salt
Pinch black pepper
Preparation:
Place the nuts in a bowl, cover with filtered water and soak for 12 hours.
Drain and rinse the nuts, discarding the water.
Add nuts into your blender along with the rest of the ingredients. Blend on high speed until completely smooth.
Taste and adjust the spiciness and sweetness to your liking by adding more ginger and/or maple syrup.
Strain the turmeric milk through a nut milk bag (a piece of cheesecloth or a fine-mesh sieve works too!) into a sealable glass container.
Serve cold or gently warmed.
This may be a new preparation method for you, but I think you'll be hooked once you try it :)
Enjoy!
FROM:
Nick Polizzi
Host of Healing Kitchen: Let Food Be Thy Medicine
& Founder of The Sacred Science
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Grab one of these tiny cherry pies flecked with tarragon for a sweet bite of summer.
Ingredients:
- 2 1/2 cup all-purpose flour
- 5 tablespoons plus 2 teaspoons sugar, divided
- 3/4 cup cold unsalted butter, cut into small pieces
- 3/4 cup cold buttermilk plus more if needed
- 1/2 pound cherries, pitted and chopped
- 1 1/2 teaspoon minced fresh tarragon
- 1 teaspoon pure vanilla extract
Method:
To make the crust, place flour and 3 tablespoons sugar in the bowl of a food processor and pulse to combine. Or, stir together flour and sugar in a medium bowl.
Add butter and pulse in the food processor, or cut butter in using a pastry blender just until mixture resembles coarse crumbs.
Add buttermilk, a couple tablespoons at a time, until dough just comes together (adding 1 to 2 tablespoons more if needed).
Gather up dough, pat into a disc, cover and chill at least 30 minutes.
Preheat the oven to 375°F. Line a large baking sheet with parchment paper.
Set aside.
Roll out dough on a lightly floured surface until about 1/8-inch thick.
Cut into 24 (3-inch) circles, rerolling dough as needed.
Place 1/2 cup chopped cherries in a large bowl and mash with a fork or potato masher.
Stir in remaining chopped cherries, 2 tablespoons sugar, tarragon and vanilla and stir until blended. (Do this just before filling the pies; if done too far in advance, the mixture can get too juicy.)
Spoon about 1 tablespoon filling into the center of a circle of dough; brush edges with water.
Top with a second dough circle and crimp edges to seal.
Brush top with water and sprinkle with some of the 2 teaspoons sugar. Repeat with remaining ingredients.
Bake on the prepared baking sheet until golden brown, about 30 minutes.
Nutritional Info:
Per Serving: Serving size: 1 pie, 230 calories (110 from fat), 12g total fat, 7g saturated fat, 30mg cholesterol, 20mg sodium, 27g carbohydrates, (1 g dietary fiber, 7g sugar), 4g 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 entire Disclaimer click HERE
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