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HealthProducts2 News Letter for August 2025
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One is with the controller. This is much like the Rife Healing Mat but, Full Body. If you have the machine then you don't need the controller. And, the Controller is great, the V3 or Trio will allow you to expand on what the controller can do.
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The package includes a large White LED BeamRay Mat designed for body wrapping. This mat is specifically structured to wrap around both the back or the front, allowing targeted treatment for areas affected by cancer. The mat features an adjustable Velcro mechanism, ensuring a secure and optimal fit, enabling precise coverage and effective treatment.. More Info
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The Package contains a large body wrap Infrared Mat
The Body Infrared Mat wraps around the back and the front to facilitate Lower Back and Upper Back Pain and Injury treatment
The mat utilizes Velcro to securely adjust and maintain the optimal width.
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Clique Infrared Facial Mask and Controller
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The Culique Mask employs focused, deep-penetrating wavelengths across five distinct frequency groups, generating over 50 unique frequencies in kilohertz (kHz). These kHz sound frequencies are converted into light frequencies through the infrared LED array. This advanced therapy is designed to rejuvenate and enhance skin health by promoting cellular repair and improving circulation, effectively mimicking the benefits of natural sunlight while eliminating harmful UV rays.
More Info
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Retyne Mask and Controller
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Here is the website that will go through how to connect, use and the ailments and issues for the eyes.
Video explaining how red light works with the eyes and other things.
More Info
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Rife Digital Professional V3 & 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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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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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
0.5 would go in as 000.50
If you have any questions
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Here are some links you can check out if for no other reason, future reference
Chinese herbs: Specifically astragalus
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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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All recipes are sourced from Whole Food Market unless otherwise noted. We always recommend organic ingredients and at the very least NO GMOs
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How to Cook: Fish in Parchment
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This classic and extra simple method for steaming fish en papillote (or inside parchment paper packets) yields juicy, tender results for everything from salmon to tilapia. If desired, use two or three of the suggested additions below (olives, tomatoes, etc.) to flavor the fish as it cooks.
Ingredients:
- 4 (6-ounce) boneless, skin-on or skinless salmon, arctic char, tilapia or catfish fillets
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons extra-virgin olive oil
- 1 small lemon, lime or orange, thinly sliced
- 1 1/2 tablespoon chopped fresh thyme, oregano, rosemary or flat-leaf parsley
- 1/2 cup any of the following: pitted and halved Kalamata olives, finely chopped tomatoes, thinly sliced green onions, grated zucchini or carrots (optional)
Method:
Preheat the oven to 400°F.
Place each fish fillet in the center of a 13-inch square of parchment paper.
Season fish with salt and pepper and drizzle with oil.
Arrange citrus slices down the length of each fillet, sprinkle with herbs and scatter additional ingredients, if using, over the top.
Lift the parchment paper on 2 opposite sides to meet in the middle above fish.
Tightly fold down paper until it reaches fish, crimping to seal. Roll up and crimp the ends to seal. (Be sure the paper is sealed snugly so that steam won’t escape during cooking. Secure folds with toothpicks, if you like.)
Place the packets on a rimmed baking sheet and roast until fish is just cooked through, 10 to 12 minutes for thin fillets like tilapia, and 14 to 16 minutes for thicker fillets like salmon.
Transfer packets to plates, carefully unwrap and serve en papillote.
Nutritional Info:
Per Serving: 270 calories (120 from fat), 13g total fat, 2g saturated fat, 95mg cholesterol, 370mg sodium, 2g carbohydrates, 34g protein.
Special Diets:
- Dairy Free
- Gluten Free
- Sugar Conscious
- Wheat Free
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Your favorite beer just became more refreshing. The bright, sunny taste of freshly squeezed grapefruit juice is a natural complement to cold, crisp lager. A pinch of coarse sea salt enhances the flavor of both and makes this drink particularly thirst-quenching on a hot summer afternoon.
Ingredients:
- Juice from 1/2 large grapefruit (about 1/2 cup)
- 1 (12-ounce) bottle crisp lager-style beer, such as Victory Prima Pils, chilled
- 1 strip grapefruit peel
- Pinch coarse sea salt
Method:
Combine grapefruit juice and lager in a tall beer glass and stir until blended. Garnish with grapefruit peel and salt.
Nutritional Info:
Per Serving: 220 calories (0 from fat), 125mg sodium, 31g carbohydrates, 2g protein.
Special Diets:
- Dairy Free
- Low Sodium
- Vegan
- Vegetarian
- Fat Free
- Low Fat
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Pudding-like in texture but gently set like gelatin, this lightly sweet, milk-based dessert couldn’t be easier to make. Garnish with finely chopped mint, a dollop of jam or toasted nuts, if you like.
Ingredients:
- 3 cups whole milk
- 1 (0.25-ounce) package unflavored gelatin (about 2 1/2 teaspoons)
- Canola spray oil
- 1/4 cup sugar, pure maple syrup or honey
- 1 1/2 teaspoon pure vanilla extract
- Pinch fine sea salt
Method:
Pour milk into a medium saucepan, sprinkle gelatin over the top and let sit for 5 minutes.
Meanwhile, lightly coat six (4- to 5-ounce) bowls or ramekins with spray oil.
Add sugar to saucepan and heat over medium-low heat, stirring very often, until gelatin and sugar are dissolved, 3 to 4 minutes. (The milk should never come to a simmer or boil, so reduce heat as needed.)
Stir in vanilla and salt.
Pour milk mixture evenly into prepared bowls and refrigerate until set, about 8 hours or overnight.
Serve in bowls or invert panna cotta onto small plates.
VARIATIONS:
For a chocolate version, before pouring milk mixture into bowls, whisk in 1/3 cup semisweet chocolate chips, melted, and 1 tablespoon unsweetened cocoa powder until well combined.
To use agar-agar in lieu of gelatin, stir 1 teaspoon agar-agar powder and 1/4 cup sugar into milk and bring to a simmer over medium heat.
Reduce heat to medium-low and simmer, stirring often, until thickened, about 2 minutes. Proceed with the recipe. (This version will set much more quickly.)
For extra flavor, infuse milk with a spice such as 3 or 4 star anise, 1 teaspoon crushed cardamom pods or whole cloves, or 3 or 4 cinnamon sticks.
Before sprinkling gelatin over milk, heat milk and spice over medium-low heat until very hot, then cover, remove from heat and let sit for 5 to 10 minutes. Strain out spice and cool milk to room temperature, then proceed with the recipe.
Nutritional Info:
Per Serving: Serving size: 1 panna cotta, 110 calories (35 from fat), 4g total fat, 2.5g saturated fat,10mg cholesterol, 80mg sodium, 14g carbohydrates, 5g protein.
Special Diets:
- Gluten Free
- Low Sodium
- Wheat Free
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Lemon-Marinated London Broil
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"London broil," often call top round, is the perfect cut for easy summertime entertaining. A tangy marinade of lemons and garlic ensures this cut is tender and juicy. Serve with a big green salad and a pile of warm pita bread.
Ingredients:
- 1/4 cup extra-virgin olive oil
- 1 lemon, juiced then quartered and reserved
- 4 cloves garlic, smashed
- 2 teaspoons coarse sea salt, divided
- 1 teaspoon ground black pepper
- 1 teaspoon crushed red chile flakes
- 1 1/2 pound London broil (top round beef), trimmed of excess fat
Method:
In a wide, shallow dish, combine oil, lemon juice, lemon quarters, garlic, 1 teaspoon of the salt, pepper and chile flakes.
Add beef and gently massage to fully coat with marinade.
Cover and refrigerate 12 hours or overnight.
Prepare a grill for medium-high heat cooking. Remove beef from the marinade and pat dry; discard marinade.
Season beef with remaining 1 teaspoon salt.
Arrange on the grill and cook 4 minutes on one side.
Flip and continue to grill until cook to your liking, an additional 2 to 3 minutes for medium-rare.
Remove from the grill and allow to rest for about 5 minutes. Thinly slice beef against the grain and serve.
Nutritional Info:
Per Serving: 120 calories (30 from fat), 3.5g total fat, 1g saturated fat, 50mg cholesterol, 310mg sodium, 20g protein.
Special Diets:
- Dairy Free
- Gluten Free
- Sugar Conscious
- Wheat Free
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Grilled Spatchcocked Chicken
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Spatchcocking (or removing the backbone) lets a chicken lay almost flat, ensuring even cooking on the grill. Our flavorful rub includes sugar, so watch the chicken carefully and move it frequently so that the skin browns deeply without charring.
Ingredients:
- 1 whole (3- to 4-pound) chicken, giblets removed
- 1 tablespoon paprika
- 1 tablespoon light brown or turbinado sugar
- 2 teaspoons coarse sea salt
- 3/4 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
Method:
Place chicken breast-side down on a cutting board.
With kitchen shears or a very sharp boning knife, remove the backbone by cutting down either side.
Cut off the wing tips.
Turn chicken breast-side up and press firmly on the breast bone until you hear it crack and chicken lies just about flat.
Combine paprika, sugar, salt, oregano and pepper in a small bowl.
Gently loosen the skin over the breast and work about a teaspoon of the mixture under the skin and over the breast meat.
Rub the remainder of the mixture all over both sides of chicken.
Place in a roasting pan, cover and refrigerate at least 20 minutes and up to 1 day.
Prepare a grill for medium-heat cooking, leaving a cooler area on one side of the grill to move chicken to, if needed.
Place chicken on the grill skin-side up; cook, flipping frequently and moving it to the cool area if you get flare-ups, until it is well-browned and cooked through, about 30 minutes.
An instant-read thermometer inserted into the thickest part of the thigh and breast without touching bone should read 165°F.
Transfer to a platter and let rest 10 minutes before carving.
Nutritional Info:
Per Serving: 440 calories (270 from fat), 30g total fat, 9g saturated fat, 150mg cholesterol, 780mg sodium, 3g carbohydrates, 37g protein.
Special Diets:
- Dairy Free
- Gluten Free
- Sugar Conscious
- Wheat Free
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