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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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An Herb-Infused Medicinal Honey Recipe
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As we move into spring, the glorious songs of bees buzzing fills the air as they gather nectar from flowering trees and plants.
Each worker bee sips nectar from the nectaries at the base of each flower while also aiding the plant in reproduction through pollination.
The honeybee then transforms this nectar into the sticky, sweet mixture we know as honey.
You’ve probably heard by now that honey is more than just a sweet treat. It’s full of healing enzymes, vitamins, and minerals that help boost your immune system and make you feel happy and healthy.
While honey by itself is a potent medicine, you can also infuse it with medicinal herbs, turning it into a multidimensional remedy. There are a bunch of different herbal honeys floating around my house - some for soothing coughs, others for upset tummies… you name it.
This honey recipe below is lovely to use for making lemonade, baked goods, teas, popsicles, or simply drizzled over fresh fruit or yogurt. I hope you enjoy it as much as we do!
Ingredients
- 1 inch fresh ginger
- 1 tbsp. dried hawthorn berries
- 2 cinnamon sticks
- 6 cardamom pods
- 1 tbsp. licorice root
- 16 oz. raw local honey
Directions
Step 1: Time to chop. Chop the fresh ginger into small chunks.
Step 2: In a small pot, heat the honey ever so slightly. You don’t want it to boil or bubble. It just needs to be warmed - this helps the herbs to better infuse.
Step 3: Fill a clean pint jar with the herbs and spices.
Step 4: Pour the warm, golden honey over the top making sure the herbs get fully submerged.
Step 5: Cap a lid tightly on the jar and place it in a windowsill where it will have access to sunlight.
Step 6: Turn the jar over 1-2 times per day.
Step 7: Infuse for 2-3 weeks. Strain out the herbs and store the jar in a cool, dark place.
*Once you strain the herbs, you can simply re-purpose them into warm teas instead of throwing them out.
Nick Polizzi
Host of Healing Kitchen: Let Food Be Thy Medicine
& Founder of The Sacred Science
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Slow Cooker Cinnamon Pot Roast
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The combination of cinnamon sticks and fresh mint give this easy pot roast a wonderfully deep and unexpected flavor. Add extra veggies to the slow cooker if you like and serve over whole wheat orzo.
Ingredients:
- 2 teaspoons expeller-pressed canola oil
- 2 1/2 pound beef chuck roast, trimmed of excess fat
- 1 teaspoon fine sea salt, divided
- 1/2 teaspoon ground black pepper, divided
- 2 onions, roughly chopped
- 3 cloves garlic, sliced
- 1 (28-ounce) can diced tomatoes
- 3 to 4 cinnamon sticks
- 1/4 cup finely chopped fresh mint or parsley
Method:
Heat oil in a large skillet over medium-high heat.
Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper; cook until browned on all sides, about 10 minutes.
Transfer beef to a slow cooker.
Add onions to the skillet and cook, stirring until browned, about 6 minutes.
Stir in garlic and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
Transfer onion mixture to the slow cooker.
Add tomatoes with their juices and nestle in cinnamon sticks.
Cover and cook until meat is fork-tender, 8 to 10 hours on low or 4 to 5 hours on high.
Remove meat from the pot and slice it thinly against the grain. To serve, spoon sauce over meat and sprinkle with mint or parsley.
Nutritional Info:
Per Serving: 530 calories (330 from fat), 37g total fat, 14g saturated fat, 145mg cholesterol, 550mg sodium, 8g carbohydrates, (2 g dietary fiber, 4g sugar), 39g protein.
Special Diets:
- Dairy Free
- Gluten Free
- Wheat Free
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Bay Scallop Linguine with White Wine and Parsley
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This simple but elegant pasta is perfect for a casual dinner party or a weeknight family meal. Use your choice of linguine: regular semolina linguine for a classic presentation, or whole wheat or gluten-free linguine or spaghetti for a rustic dish. If you like, serve the pasta with grated parmesan and crushed red chile flakes.
Ingredients:
- 1 pound linguine (regular, whole wheat or gluten-free)
- 1/2 teaspoon fine sea salt
- 2 tablespoons extra-virgin olive oil, divided
- 1 red onion, chopped
- 4 cloves garlic, sliced
- 1 1/2 pound bay scallops, side muscle removed
- 1 cup dry white wine
- 1 1/2 teaspoon Dijon mustard
- 1/2 cup chopped fresh flat-leaf parsley
- 1/2 teaspoon ground black pepper
Method:
Bring a large pot of salted water to a boil.
Add linguine and cook according to package directions until al dente.
Drain and toss with 1 tablespoon of the oil; set aside and keep warm.
Meanwhile, heat remaining 1 tablespoon oil in a large skillet over medium-high heat.
Add onion and garlic and cook, stirring frequently, until onion is softened, about 5 minutes.
Add scallops, salt and pepper and cook, stirring, for 2 minutes more.
Stir in wine and mustard; simmer until scallops are cooked through and some liquid has evaporated, about 3 minutes.
Remove from heat and stir in parsley.
Transfer reserved linguine to a platter and top with scallops and sauce.
Nutritional Info:
Per Serving: 320 calories (45 from fat), 5g total fat, 1g saturated fat, 20mg cholesterol, 500mg sodium, 47g carbohydrates, (2 g dietary fiber, 3g sugar), 18g protein.
Special Diets:
- Dairy Free
- Sugar Conscious
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Herbed Accordion Potatoes
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Serves 8
These delightful spuds bake up super-crispy thanks to a series of thin slices and clarifying the butter, so it can be heated to a higher temperature for roasting. Experiment with other herbs and spices, such as caraway seeds and sage.
Ingredients:
- 4 tablespoons unsalted butter
- 2 teaspoons finely chopped fresh thyme
- 1 1/2 teaspoon finely chopped fresh rosemary
- 2 garlic cloves, minced
- 8 medium (4- to 5-ounce each) red and/or Yukon gold potatoes, scrubbed and patted dry
- 16 fresh bay leaves (optional)
- 3/4 teaspoon coarse sea salt
Method:
Preheat the oven to 425°F. Line a small baking sheet with parchment paper.
Melt butter in a small saucepan over medium-low heat.
Let butter begin to bubble and sputter, until covered with a layer of foam, 2 to 3 minutes.
Remove the pan from heat and wait until sputtering stops.
With a spoon, skim off and discard white foam.
Place thyme, rosemary and garlic in a small bowl.
Carefully pour off golden clarified butter into the bowl, leaving behind any milky liquid in the bottom of the pan. (You will have about 3 tablespoons clarified butter.) Set aside.
Place a potato on a cutting board and lay 2 chopsticks alongside each of potato’s longer sides.
Slice potato into 1/6-inch slices, cutting only 2/3 of the way through (the chopsticks will make sure your knife does not cut all the way through).
Repeat with remaining potatoes. Very gently spread the slices of potato apart.
Using a small spoon for the herb butter and working over the bowl to catch drips, spoon a very small amount of herb butter between each slice.
Place potato on the prepared baking sheet and repeat with remaining potatoes.
Wedge 2 bay leaves into each potato. Brush potatoes with any remaining herb butter and sprinkle with salt. Bake until browned and very tender, about 50 minutes.
Nutritional Info:
Per Serving: 200 calories (50 from fat), 6g total fat, 3g saturated fat, 10mg cholesterol, 200mg sodium, 34g carbohydrates, (3 g dietary fiber, 2g sugar), 4g protein.
Special Diets:
- Gluten Free
- Vegetarian
- Sugar Conscious
- Wheat Free
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Simple Slow Cooker Coq Au Vin
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Browning the bacon, chicken and vegetables briefly before adding them to the crock pot creates deep rich flavors in both the chicken and sauce. Serve with a crusty baguette or couscous.
Ingredients:
- 8 boneless, skinless chicken thighs
- Salt and pepper to taste
- 3 tablespoons all-purpose flour
- 4 slices bacon, roughly chopped
- 3 tablespoons unsalted butter or extra-virgin olive oil, divided
- 1 (12-ounce) package white or baby bella mushrooms, quartered
- 2 carrots, chopped
- 1 medium yellow onion, chopped
- 2 cloves garlic, chopped
- 1/2 cup low-sodium chicken broth
- 1 1/2 cup red wine
- 2 large sprigs fresh thyme
Method:
Arrange chicken on a large sheet of waxed paper.
Season both sides with salt and pepper.
Lightly coat chicken all over with flour and set aside.
Heat a large nonstick skillet over medium heat.
Add bacon and cook until golden and just crisp, 3 minutes.
Drain bacon on paper towels and set aside.
Discard drippings and wipe out skillet.
Melt 2 tablespoons butter (or heat oil, if using) in same skillet over medium high heat.
Add chicken and cook until lightly browned all over, about 3 minutes per side.
Transfer chicken to a large plate as done and set aside.
Melt remaining 1 tablespoon butter or oil in same skillet.
Add mushrooms and cook until edges begin to brown, 3 to 5 minutes.
Add carrots, onions, garlic and salt and cook until vegetables just begin to soften.
Transfer vegetables and broth to crock pot. Arrange chicken on top. Sprinkle bacon over chicken.
Add wine and thyme sprigs.
Cover and cook on low for 6 to 7 hours. Season with salt and pepper, then serve.
Nutritional Info:
Per Serving: 430 calories (220 from fat), 24g total fat, 10g saturated fat, 110mg cholesterol, 500mg sodium, 13g carbohydrates, (2 g dietary fiber, 4g sugar), 26g protein.
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Smoked Salmon and Crème Fraîche-Topped Crispy Potatoes
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A dollop of crème fraîche, a slice of smoked salmon and a sprig of fresh herb perched on crisp sliced potatoes (also known as potato chips) are sure to impress your guests. Make the crème fraîche mixture and cut the salmon into small pieces ahead of time. Assemble just before guests arrive.
Ingredients:
- 1 cup crème fraîche
- 2 teaspoons lemon zest
- 1 green onions, minced
- 1 tablespoon finely chopped fresh herbs such as parsley, chives, dill and/or parsley
- 1/2 teaspoon fine sea salt
- 24 sturdy potato chips, or more up to 30
- 1 clove garlic, halved
- 8 ounces smoked salmon, cut into bite-size pieces
- Fresh dill sprigs
Method:
Stir together crème fraîche, zest, onion and herbs. Season with salt. Refrigerate at least 30 minutes and up to overnight before assembling.
Gently rub garlic over one side of each potato chip.
Place one to two teaspoons crème fraîche mixture on each potato chip, top with a piece of salmon and garnish with dill spring.
Nutritional Info:
Per Serving: 130 calories (90 from fat), 10g total fat, 5g saturated fat, 30mg cholesterol, 160mg sodium, 5g carbohydrates, 6g protein.
Special Diets:
- Gluten Free
- Sugar Conscious
- Wheat Free
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Coconut oil and toasted shredded coconut add a subtle flavor to this snack cake spiced with cardamom and cinnamon. It's perfect for morning brunch or an afternoon snack.
Ingredients:
For the Crumb Topping
1/2 cup light brown sugar
1/2 cup unsweetened flaked coconut
1/3 cup all-purpose flour
1/3 cup solid refined coconut oil, plus more for the pan
For the Cake
1 3/4 cup all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
3/4 cup sugar
1/2 cup refined coconut oil
2 large eggs
1/2 cup milk or canned light coconut milk
1 teaspoon pure vanilla extract
Method:
Preheat the oven to 350°F. Oil an 8-inch-square baking pan.
To make the crumb topping, stir together sugar, coconut and flour in a medium bowl.
With fingers or a pastry blender, work in coconut oil until mixture resembles coarse crumbs. Set aside.
For the cake, whisk together flour, baking powder, cardamom, cinnamon and salt in a large bowl.
In a separate large bowl, with an electric mixer on medium-high speed, beat sugar and coconut oil until light and fluffy, about 3 minutes.
Reduce speed to low and add eggs, one at a time, mixing well after each addition and scraping down sides of bowl.
Add flour mixture, alternating with milk, beginning and ending with flour mixture, just until combined.
Stir in vanilla.
Spoon batter into prepared pan and smooth the top. Sprinkle evenly with crumb topping. Bake about 40 minutes or until a toothpick inserted in center of cake comes out clean. Let cake cool completely before serving.
Nutritional Info:
Per Serving: Serving size: 1 square, 240 calories (120 from fat), 14g total fat, 12g saturated fat, 25mg cholesterol, 115 mg sodium, 26g carbohydrates, (1 g dietary fiber, 13g sugar), 3g 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....
For the full disclaimer click HERE
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