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HealthProducts2 October 2025 News Letter
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This Month -- FREE PDF of The Cure For All Diseases with every purchase
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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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How to Cook you Eggs for Health
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If you've been reading this newsletter for some time, you know I love eggs for both great taste and one of the most nutritious foods on the planet for your health.
However, there is a worst way to cook your eggs in terms of health benefits and a best way to cook your eggs. Let me explain...
Surprisingly to most, the worst way to cook your eggs is scrambled, because once the yolks are scrambled and exposed to air, both the cholesterol in the yolks and the polyunsaturated fats (PUFAs) will oxidize to some extent while cooking.
This damages the fats and cholesterol and is not as good for you as other ways of cooking.
The best methods of cooking your eggs is to choose either over-easy eggs, sunny side up, poached or boiled eggs... all of those methods keep the yolk intact while cooking, and therefore, the cholesterol and PUFA fats don't oxidize, which makes them a little bit better for you.
I wouldn't worry about occasionally scrambling your eggs if you love them that way... Even if the cholesterol and PUFAs oxidize, eggs are still one of the most nutrient dense foods on the planet.
The point here is that if you have a choice and you want the slightly healthier version, I'd usually choose over-easy, sunny side up, poached or boiled instead of scrambled.
Also, if you're at a restaurant, beware of what oil they cook your eggs in. Most restaurants will use low-quality seed oils like canola or soybean (highly toxic oils that destroy your health) to cook your eggs.
I ALWAYS ask the waiter to tell the chef to cook my eggs in butter or olive oil, and I've never been turned down on that request. Every restaurant has butter available, so it's just a matter of asking for your eggs to be cooked in that instead of seed oils.
by Nutrition Watchdog Ezine, Mike Geary
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Retyne Eye Mask, Injury Super Mat Pack, BeamRay, Culique Face Mask & Beamer
Please let me know if you have any questions.
The pictures are LINKS. Click on any one of the pictures for more information. Let me know if you have any questions.
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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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Always we suggest using organic ingredients but at least no GMOs
All recipes are sourced from Whole foods Market |
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Hearty and gently sweet, this morning smoothie combines the classic flavors of apples, cinnamon and oats.
Ingredients:
- 1 1/2 cup unsweetened plain almondmilk
- 1/2 cup rolled oats
- 1/4 cup unsweetened applesauce
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pure vanilla extract (optional)
- 1 large Red Delicious or Gala apple, cored and roughly chopped
- 1 cup ice cubes
Method:
Combine almond milk, oats, applesauce, cinnamon, vanilla (if using) and chopped apple in a blender and blend until smooth. Add ice and blend again until smooth. Pour into 2 tall glasses and garnish with apple slices.
Nutritional Info:
Per Serving: 190 calories (35 from fat), 3.5g total fat, 135mg sodium, 36g carbohydrates, (6 gdietary fiber, 16g sugar), 5g protein.
Special Diets:
- Dairy Free
- Low Sodium
- Vegan
- Vegetarian
- High Fiber
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Turkey with Extra-Crispy Skin
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If you crave crispy, crackling turkey skin, this is the bird for you! A few simple techniques result in a juicy, rosemary-scented turkey with skin that’s wonderfully caramelized.
Ingredients:
- 1 (14-pound) turkey, giblets removed
- 2 tablespoons chopped fresh rosemary, plus additional for garnish
- 1/4 cup extra-virgin olive oil
- 1 tablespoon plus 1 teaspoon coarse sea salt
- 2 teaspoons ground black pepper
Method:
Pat turkey dry inside and out with paper towels.
Starting at the opening of the turkey cavity, gently ease your fingers beneath the skin to create air space over the breast and legs.
Place turkey on a rack set in a roasting pan.
Refrigerate, uncovered, overnight or up to two days to allow the skin to dry slightly.
Preheat the oven to 350°F.
Pat cavity of bird dry if necessary.
In a small bowl, combine chopped rosemary, oil, salt and pepper and make a paste.
Rub about 1/3 of paste underneath the skin onto breast and thigh meat.
Rub remaining paste over skin and inside cavity.
Tie turkey legs together with kitchen string and tuck wing tips underneath body.
Place turkey upside down (back will be up, breast and legs will be pointing down) on the rack and roast until skin on back is deeply browned, about 1 1/4 hours.
Remove turkey from the oven, protecting your hands with gloves or a folded kitchen towel, and turn turkey breast-side up.
Continue to roast until breast and legs are nicely browned and the joints at the leg and wing begin to be flexible, about 1 more hour.
Raise the oven temperature to 475°F. Continue roasting until skin is browned and crisp, and a meat thermometer inserted into thickest part of the thigh (not touching bone) registers 165°F and juices run clear when you poke the thigh with a paring knife, 20 to 30 minutes longer.
Remove turkey from the oven and place on a cutting board. Let rest, uncovered, about 25 minutes before carving.
Arrange carved turkey on a platter garnished with rosemary sprigs.
Nutritional Info:
Per Serving: 490 calories (160 from fat), 18g total fat, 4.5g saturated fat, 275mg cholesterol,560mg sodium, 76g protein.
Special Diets:
- Dairy Free
- Gluten Free
- Sugar Conscious
- Wheat Free
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Panko-Crusted Green Bean Casserole
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Topped with buttery, crunchy bread crumbs and golden brown onions, this twist on green bean casserole calls for shiitake mushrooms. Substitute button mushrooms for half or all of the shiitakes, if you prefer.
Ingredients:
- 2 tablespoons unsalted butter, melted, plus more for the dish
- 1 tablespoon extra-virgin olive oil
- 1 pound shiitake mushrooms, stems removed, quartered
- 1 medium yellow onion, thinly sliced, divided
- 1 1/2 teaspoon fine sea salt, divided
- 2 (16-ounce) packages frozen green beans, cut or French style, thawed and drained or 2 pounds fresh green beans, trimmed and chopped
- 1 (11-ounce) box cream of mushroom condensed soup
- 1 1/2 cup panko bread crumbs
Method:
Preheat the oven to 350°F.
Butter a 9x13-inch baking dish.
Heat oil in a large skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until liquid has evaporated and mushrooms are tender, about 10 to 12 minutes.
Add 2/3 of the onion, 1/2 teaspoon of the salt (and fresh green beans, if using) cook until golden brown, 6 to 8 minutes.
Add 1/4 cup water, scraping up any browned bits, and transfer to a large bowl.
Stir in frozen green beans, soup and 1/2 teaspoon of the salt. Transfer to the prepared baking dish.
In a small bowl, toss bread crumbs with butter, remaining onion and remaining 1/2 teaspoon salt.
Scatter over the top and bake until golden brown, about 45 minutes.
Nutritional Info:
Per Serving: 180 calories (45 from fat), 5g total fat, 2g saturated fat, 10mg cholesterol, 600mgsodium, 28g carbohydrates, (5 g dietary fiber, 2g sugar), 4g protein.
Special Diets:
- Vegetarian
- High Fiber
- Sugar Conscious
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Mushroom and Brie Phyllo Bites
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A hidden sliver of Brie bakes up creamy and rich under a spoonful of savory herbed mushrooms in these flaky pastry bites. These easy and impressive hors d’oeuvres promise to be the center of attention at your next cocktail party.
Ingredients:
- 1 1/4 pound assorted mushrooms, such as cremini, porcini or shiitake
- 1 tablespoon extra-virgin olive oil
- 3 shallots, minced
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons fresh thyme leaves
- 6 sheets (18x13 inches each) from a package of frozen phyllo dough, thawed
- 3 tablespoons melted unsalted butter
- 8 ounces Brie cheese, cut into 30 even pieces
Method:
Trim mushrooms, removing tough stems from any varieties as needed. (Discard stems and trimmings or save for stock.)
Clean mushrooms gently with a paper towel or soft brush to remove any dirt.
Finely chop mushrooms.
Heat oil in a large skillet over medium-high heat.
Add mushrooms, shallots, salt and pepper; cook, stirring frequently, until mushrooms are very tender and have released their liquid, about 10 minutes.
Stir in thyme. Set aside to cool.
Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
Lay 2 phyllo sheets on a work surface with long side facing you. (Keep remaining phyllo covered with plastic wrap or a damp kitchen towel to prevent it from drying out while you work.)
Brush sheets lightly with butter.
With a sharp knife, cut each piece of phyllo in half lengthwise, then across 4 times to make 10 rectangles, each about 6 1/2 inches long and 3 3/4 inches wide.
Place a piece of Brie toward one end of each piece and top with 1 tablespoon mushroom mixture.
Fold long ends of phyllo in to cover sides of filling, and then roll cheese up in phyllo as if you were rolling a mini burrito.
Place seam-side down on a baking sheet.
Repeat with remaining phyllo, mushroom mixture and Brie, making 30 bites.
Brush bites with remaining butter and bake until phyllo is browned and very crisp, about 25-30 minutes. Serve warm.
Note: These hors d’oeuvres can be made up to 1 month in advance. Form as directed, but instead of baking them, place prepared baking sheet in the freezer. When frozen through, 1 to 2 hours, transfer the bites to freezer-safe resealable plastic bags, remove excess air and seal.
Bake them straight from frozen on a parchment-lined sheet as directed, adding about 5 minutes to the baking time.
Nutritional Info:
Per Serving: Serving size: 3 pastry bites, 170 calories (110 from fat), 12g total fat, 7g saturated fat,30mg cholesterol, 380mg sodium, 10g carbohydrates, (1 g dietary fiber, 2g sugar), 7g protein.
Special Diets:
- Vegetarian
- Sugar Conscious
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A hearty whole wheat buttermilk dough is the base for these baked donut bites. Cardamom, honey, fresh orange juice and toasted pistachios lend loads of flavor.
Ingredients:
- 3 1/2 cup whole wheat pastry flour, plus more for dusting
- 3/4 teaspoon ground cardamom
- 1/2 teaspoon fine sea salt
- 1 (1/4-ounce) package active dry yeast
- 1 cup lowfat buttermilk
- 2/3 cup honey, divided
- 4 tablespoons melted butter, plus more for the bowl
- 1 egg
- 1/2 cup fresh orange juice
- 1 1/2 cup toasted pistachios, very finely ground
- 1 cup turbinado sugar
Method:
In a large bowl, combine flour, cardamom, salt and yeast.
In a medium bowl, whisk together buttermilk, 1/3 cup of the honey, butter and egg, and then add to flour mixture and stir until combined.
Turn dough out onto a floured surface and knead until elastic and smooth, about 5 minutes.
Butter a clean, large bowl, arrange dough in the bowl and set aside in a warm spot, covered, until risen by half, about 1 1/2 hours.
Preheat the oven to 350°F.
On a lightly floured surface, gently press dough into a 12x9-inch rectangle.
Using a pizza cutter or sharp knife, cut into 48 squares and arrange on a parchment-paper-lined baking sheet. (The donut bites will almost touch, but leave a scant 1/2-inch between them.)
Bake until puffed and golden brown, 18 to 20 minutes. Meanwhile, combine orange juice and remaining 1/3 cup honey in a medium bowl.
Combine pistachios and sugar in a second bowl.
When cool enough to handle, dip donuts in orange syrup, and then roll in pistachio mixture to coat. Serve immediately.
Nutritional Info:
Per Serving:
Serving size: 2 bites, 150 calories (45 from fat), 5g total fat, 2g saturated fat, 15mg cholesterol, 65mg sodium, 25g carbohydrates, (2 g dietary fiber, 13g sugar), 4g protein.
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The trick here is to make the backbone of the gravy ahead of time, while you're waiting for the turkey to cook or even the day before, and then add the flavorful drippings later.
Ingredients:
- 3 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 4 cups homemade turkey stock or low-sodium chicken stock, heated to a simmer
- Pan drippings from one turkey
- 1/4 cup red or white wine
- Fine sea salt, to taste
- Ground black pepper, to taste
Method:
Heat butter in a large heavy saucepan over medium-high heat until foaming.
Add flour while whisking and cook for one minute, whisking constantly.
Pour in hot stock, while continuing to whisk.
Simmer, whisking occasionally, for about a minute.
Gravy can be made to this point up to two days ahead of time.
Set aside, and refrigerate if not using immediately.
When you are ready to finish the gravy, reheat it over medium heat.
When turkey is done, remove from the roasting pan to rest, pour the excess fat from the pan, leaving drippings, and place the roasting pan on the stove burners over medium heat.
Pour wine into the pan with drippings, stirring and scraping with a wooden spoon to loosen browned bits.
Pour into warm gravy and cook at a simmer for about 5 to 10 minutes. Taste and adjust seasoning with salt and pepper.
Three Twists
Mushroom Gravy
Cook 3 cups sliced mushrooms (a mix of cremini, button and shiitake works well) in 2 tablespoons butter with 1 teaspoon rosemary and 1 clove minced garlic until mushrooms are softened, about 10 minutes. Stir in with hot stock.
Mixed Herb Gravy
Combine 4 to 5 sprigs each of fresh rosemary, thyme, oregano and sage in cheesecloth and tie with butcher’s twine. Add to gravy during the first step, while simmering. Remove before serving. Sprinkle finished gravy with 1 teaspoon each minced fresh rosemary, thyme, oregano and sage.
Apple Cider Gravy
Replace 1 1/2 cups broth with 1 1/2 cups hard or nonalcoholic apple cider, and replace white wine with apple cider vinegar.
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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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