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September 2026 News Letter
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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
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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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
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This is the season. I have found that if I know I have been exposed to a cold or flu, if I use the machine that night and maybe the next I will not get sick. If I miss that window, I probably will catch it and then I will use the machine to get rid of it. Group 10 on the V2 or V3 machine and here is the frequency set to use:
Group 10:
Gram +/-Bacterial infections Specific (cold & flu) inc. Pneumonia
0.12, 0.55, 0.85, 7.50, 12.50, 77.50, 120.00, 307.25, 320.00, 615.00
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If you have aches and pains, and take pain killers too often, those drugs can have some significant harmful side effects. For occasional use, they're fine, but relying on them too often can cause problems.
However, there are some powerful natural substances you can consume that can help ease inflammation and pain (and even help to heal in the longer term), but without the side effects of constant pain killer use.
One of those substances is tart cherries or tart cherry extract. Studies show that tart cherries contain high levels of anthocyanins and phenolics, types of phytochemicals in tart cherries that can help ease joint pain.
Tart cherries and tart cherry extract also have a long history at helping to get relief from Gout and Osteoarthritis too. Tart cherry polyphenols are known to have one of the highest anti-inflammatory content of any substance.
Sweet cherries have some of the beneficial compounds too, but they are much higher in tart cherries, and the highest levels are found in the concentrated tart cherry syrups you can find at stores.
I personally use a spoon of tart cherry concentrate syrup in my iced tea almost daily to help with joint inflammation.
But tart cherry is just ONE compound that can help you reduce pain in your joints...
Mike Geary’s Nutrition Watchdog Ezine
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*SALE* Rife Digital Professional V3 & Super Mat Pack
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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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We always suggest organic ingredients and at least no GMOs. All recipes are sourced from Whole Foods Market.
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Lamb Chops with Persillade
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The fresh flavors of persillade, a mixture of garlic and parsley, complement juicy lamb chops spread with a bit of Dijon mustard and baked in a hot oven. Serve with broiled tomatoes and roasted potatoes.
Ingredients:
- 6 thick lamb loin chops or 12 lamb loin T-bone chops
- 3/4 teaspoon coarse sea salt, divided
- 1/2 teaspoon ground black pepper, divided
- 1/2 cup dried bread crumbs, such as unseasoned Japanese panko
- 1/2 cup finely chopped fresh flat-leaf parsley
- 2 cloves garlic, finely chopped
- 1 tablespoon Dijon mustard, divided
Method:
Preheat the oven to 425°F. Season lamb chops all over with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper and arrange on a rimmed baking sheet. Set aside.
Make the persillade by combining bread crumbs, parsley, garlic and remaining salt and pepper in a medium bowl. Spread 1/2 teaspoon of the mustard on the top of each lamb chop. Press the persillade mixture lightly onto the lamb chops on top of the mustard. Bake lamb chops until cooked to desired doneness, about 20 minutes for medium rare. Thick chops will take longer than thinner ones so adjust timing accordingly. Remove chops from the oven and let rest on baking sheet for about 5 minutes before serving.
Nutritional Info:
Per Serving: 290 calories (170 from fat), 19g total fat, 9g saturated fat, 95mg cholesterol, 470 mg sodium, 8g carbohydrates, 22g protein.
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Grilled Clams in Beer Broth
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This is a summertime crowd-pleaser for shellfish lovers. Grilled clams are best eaten straight out of the pan with a cold drink. To make this an entrée, allow about 12 clams per person. Grab a loaf of bread and sop up the extra cooking liquid in the pan.
Ingredients:
- 2 dozen littleneck clams, scrubbed
- 1 (12-ounce) can lager-style beer
- 1 shallot, finely chopped
- 2 tablespoons unsalted butter
- Juice of 1 lemon
- 1/8 teaspoon fine sea salt
Method:
Prepare a grill for medium heat cooking.
Place clams in a large cast-iron or ovenproof skillet. Add beer, shallot, butter, lemon juice and salt. Arrange the skillet on the grill grates and close the grill lid. Steam until clams have opened, 5 to 7 minutes. Discard any unopened clams.
Serve clams from the skillet, or pour clams and cooking liquid into a large deep platter or serving bowl.
Nutritional Info:
Per Serving: 130 calories (60 from fat), 6g total fat, 4g saturated fat, 30mg cholesterol, 400mg sodium, 6g carbohydrates, 8g protein
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Spinach Fettuccine with Artichokes and Sun-dried Tomatoes
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There's more to fresh spinach fettuccine than its beautiful green color. It cooks up especially tender, with a hint of the bright flavor of spinach. As an alternative, use dried fettuccine, if you like.
Ingredients:
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, thinly sliced
- 3 medium artichokes, trimmed and hearts sliced, or 1 (4-ounce) can artichoke hearts, drained and halved
- 2 cloves garlic, finely chopped
- 1 teaspoon lemon juice
- 1/2 teaspoon fine sea salt, divided
- 1/2 teaspoon ground black pepper, divided
- 1/4 cup dry white wine
- 1/2 pound fresh spinach fettuccine, cooked until tender, drained (1/4 cup pasta water reserved)
- 6 oil-packed sun-dried tomatoes, sliced
- 2 teaspoons chopped thyme
- 2 teaspoons grated Parmesan cheese
Method:
Heat oil in a large skillet over medium heat. Add onion and cook until tender, about 7 minutes. Add artichoke, garlic, lemon juice, salt and pepper and cook until artichokes are tender, 7 to 8 minutes. Add wine and simmer until it has reduced slightly, about 2 minutes. Stir in reserved 1/4 cup pasta water, tomatoes and thyme then add pasta, salt and pepper and toss well. Transfer pasta to bowls, garnish with cheese and serve.
Nutritional Info:
Per Serving: 370 calories (70 from fat), 8g total fat, 1.5g saturated fat, 55mg cholesterol, 570mg sodium, 62g carbohydrates, (8 g dietary fiber, 3g sugar), 14g protein.
Special Diets:
- Vegetarian
- High Fiber
- Sugar Conscious
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Grilled Salmon with Basil Lemon Butter
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Use leftover compound butter tossed in pasta, spread on freshly baked biscuits or melted into a fresh vegetable sauté. To learn how to make
Ingredients:
- 8 ounces unsalted butter, softened
- 8 fresh basil leaves, plus more for garnish
- Zest and juice of 1 lemon
- 1/8 teaspoon fine sea salt
- 2 (6- to 8-ounce) salmon fillets
- pinch ground black pepper
- 1 tablespoon vegetable oil
Method:
To make the compound butter, place butter in a mixing bowl. Layer basil leaves on top of one another and roll tightly, like a cigar. Thinly slice, creating slivers of basil. Place basil in the bowl. Add lemon zest and lemon juice and incorporate all ingredients using a potato masher, pastry blender or a spatula. Add salt to taste. Place butter on one end of a 10-inch square piece of parchment paper. Roll butter in the paper, creating a cylinder, about 5 inches long. Twist the ends and freeze for about an hour before using.
Prepare a grill for medium heat cooking, oiling the grill grates as needed. Brush salmon on both sides with oil. Sear skin side down 3 to 4 minutes. Flip and cook 3 to 4 minutes longer for medium-rare.
Remove salmon from grill and take butter out of the freezer. Thinly slice one or two medallions of compound butter right though the parchment paper. Peel away the parchment paper and top salmon with the butter. Garnish with basil, if desired.
Nutritional Info:
Per Serving: 350 calories (190 from fat), 21g total fat, 4.5g saturated fat, 120mg cholesterol, 110mg sodium, 39g protein.
Special Diets:
- Gluten Free
- Sugar Conscious
- Wheat Free
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This sweet eggnog drink is tamed with fresh, tart cranberries. Thick and rich, add a generous splash of brandy, bourbon or rum, if you like.
Ingredients:
- 3 cups eggnog, chilled
- 2/3 cup fresh or thawed frozen cranberries, plus more for garnish
- 1/8 teaspoon fine sea salt
Method:
Put all ingredients into a blender and purée until smooth. Serve immediately garnished with a few cranberries.
Nutritional Info:
Per Serving: Serving size: about 1/2 cup, 140 calories (60 from fat), 7g total fat, 4g saturated fat, 55mg cholesterol, 115mg sodium, 18g carbohydrates, 2g protein.
Special Diets:
- Gluten Free
- Low Sodium
- Vegetarian
- Wheat Free
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To see the entire Disclaimer
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