|
|
|
HealthProducts2 News Letter for March 2026
|
|
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. Please email me when you are ready to order another machine to get your discount.
Email me if you have any questions on this:
healthproducts2@gmail.com
|
|
How to Read and Input the Frequencies
|
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
|
|
Here are some links you can check out if for no other reason, future reference
|
|
*SALE* Rife Digital Professional V3 & Super Mat Pack
|
|
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
|
|
|
|
The Beamer is a full body mat that works with the controller it comes with and/or the Rife Digital Professional V3 or V2
|
|
Breathing Techniques for Stress
|
Unfortunately, going through cancer (or supporting a loved one) can take a huge mental toll on us.
And when that stress or anxiety takes over, the body stops investing energy into all the vital processes, such as digestion, detoxification, normal immune function, or cellular repair.
At first glance, reversing this vicious cycle may seem impossible because the nervous system is like a complex orchestra, with many instruments involved.
But your breath? It’s the secret conductor, which can set the pace for the entire body and even help relieve stress.
Here are 3 easy breathing techniques to calm your nervous system and help your body go from stress to success (all under 5 minutes each):
1. Box Breathing (4-4-4-4)
This technique is used by Navy SEALs, meditators, and anyone looking to bring calm under pressure. Thanks to its simplicity, you can use it in any scenario without anyone noticing:
-
Inhale for 4 seconds
-
Hold for 4 seconds
-
Exhale for 4 seconds
-
Hold for 4 seconds
-
Repeat 4–5 times
Why this technique works: This simple breathing pattern regulates oxygen flow, helps lower stress hormones, and signals safety to the brain. It’s perfect for moments when you feel anxiety ramping up, and you need a quick way out.
2. Diaphragmatic (Belly) Breathing
While not as discreet as the previous technique, this breathing pattern is great when you’ve been stressed for the entire day, and you want to calm yourself down:
-
Lie down or sit comfortably, and place one hand on your chest and the other on your belly
-
Inhale deeply through your nose – feeling your belly expand for 4-6 seconds
-
Exhale slowly through your mouth for 6-8 seconds
-
Repeat 5-10 times
Why this technique works: This type of breathing fully engages the diaphragm, increases oxygen delivery, slows your heart rate, and activates the parasympathetic nervous system – your “rest and repair” mode. It’s also an amazing way to wind down after a long day and prepare the body for deep, restorative sleep.
3. The 2:1 Exhale Breathing
If you’re looking for the ultimate breathing remedy against everyday stress and tension, don’t miss this one!
-
Inhale normally through your nose for a comfortable count (e.g., 4 seconds)
-
Exhale for twice as long (8 seconds) through your mouth
-
Repeat 5-10 times
Why this technique works: The key here is the extended exhale. It triggers your parasympathetic nervous system, instantly calming the mind and lowering stress hormones. This method is great if you feel tension in your chest, head discomfort from stress, or just need a quick reset during the day. Try it today and feel the difference!
The best part about breathwork is that it requires absolutely zero equipment or experience.
Just a few conscious breaths can help you feel calmer and more centered whenever you feel overwhelmed.
Try one technique in the morning, one in the afternoon, and one at night… and notice how your mind starts to feel lighter.
And when the mind is clear… the body follows!
This is from: Go Healthy with Stefan
|
|
|
|
|
|
|
We always suggest Organic ingredients and/or at least no GMOs
All recipes are sourced from Whole Foods Market |
|
Green Chile-Cheddar Beef Burgers
|
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.
|
|
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 sauce pot 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.
|
|
Chicken, Kalamata Olive and Roasted Red Pepper Tart
|
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.
|
|
Baked Halibut with Ginger, Tahini and Lime
|
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
|
|
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.
|
|
|
|
|
|
|
|
