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HealthProducts2 December 2015 News Letter
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Manuka honey is produced in New Zealand by bees that pollinate the native manuka bush. Advocates say it treats wound infections and other conditions. We have heard from one of our clients that says it helps with burns as well.
Healing Power of Honey
Honey has been used since ancient times to treat multiple conditions. It wasn't until the late 19th century that researchers discovered that honey has natural antibacterial qualities.
Honey protects against damage caused by bacteria. Some honey also stimulates production of special cells that can repair tissue damaged by infection. In addition, honey has an anti-inflammatory action that can quickly reduce pain and inflammation once it is applied.
But not all honey is the same. The antibacterial quality of honey depends on the type of honey as well as when and how it's harvested. Some kinds of honey may be 100 times more potent than others.
Components of Manuka Honey
Hydrogen peroxide is a component of honey. It gives most honey its antibiotic quality. But some types of honey, including manuka honey, also have other components with antibacterial qualities.
Another antibacterial component in manuka honey is methylglyoxal (MG). MG is a compound found in most types of honey, but usually only in small quantities. In manuka honey, MG comes from the conversion of another compound -- dihydroxyacetone -- that is found in high concentration in the nectar of manuka flowers.
MG is thought to give manuka honey some of its antibacterial power. The higher the concentration of MG, the stronger the antibiotic effect. But, there may also be other compounds involved in the medicinal effect of manuka honey.
Honey producers have developed a scale for rating the potency of manuka honey. The rating is called UMF, which stands for Unique Manuka Factor.
The UMF rating is thought to correspond with the concentration of MG and other compounds. Not all honey labeled as manuka honey contains significant levels of antibacterial factors. To be considered potent enough to be therapeutic, manuka honey needs a minimum rating of 10 UMF. Honey at or above that level is marketed as "UMF Manuka Honey" or "Active Manuka Honey."
You should be able to get this in most health food stores. But I'm sure a Google search will get you there.
This information was sourced from WebMD
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Rife Digital Professional
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The Rife Digital Professional
The 2015 has 15 groups up from 10 groups in the 2014 model.
Our machines are completely programmable. They come with a frequency book with over 3500 different disease conditions and their frequencies.
The machines are easy to use, only takes a minute or two to program once you know how and we are available for support by either phone or email should you have any questions.
Below are the default frequencies the machine come with. These can be changed and changed back at anytime.
Group 1: Preset Frequencies:
Arthritis, Rheumatism and Osteoporosis, includes Headaches, joint & neck pain Comprehensive
0.05, 0.90, 9.00, 11.09, 55.33, 225.47, 398.40, 425.71, 522.53, 642.91
Group 2: Preset Frequencies:
Asthma & Allergies Comprehensive
0.04, 0.37, 0.57, 0.85, 2.50, 27.50, 52.50, 95.75, 375.79, 871.00
Group 3: Preset Frequencies:
STD Comprehensive, Herpes, Gonorrhea, Syphilis, Chlamydia, HPV, HIV Symptoms.
0.95, 23.25, 45.56, 47.50, 173.21, 182.50, 275.03, 367.50, 388.90, 456.11
Group 4: Preset Frequencies:
Hepatitis Specific, Hep A, B, C
0.20, 0.87, 5.29, 27.50, 45.56, 95.22, 182.50, 414.55, 418.80, 421.80
Group 5: Preset Frequencies:
Dental Comprehensive, Oral Health, includes Periodontal Disease
0.06, 0.37, 0.83, 2.75, 3.00, 15.00, 85.54, 175.00, 225.36, 575.83
Group 6: Preset Frequencies:
Cancer Comprehensive, Focus on Brain, Sarcoma, Lymph, Bone and Blood inc. Leukemia, Lymphoma
2.75, 5.03, 15.61, 17.50, 350.00, 37.00, 95.50, 434.39, 739.10, 905.31
Group 7: Metastasis (Organ) Cancer Comprehensive: Breast, lung, prostate, bowel/colon/rectal, Liver, Endometrial
0.13, 0.46, 0.83, 12.69, 93.50, 221.50, 434.71, 512.33, 667.00, 753.07
Group 8: Dr Rife's specialized MOR Carrier Wave Frequency: Uses Dr Rifes 3.30 Mhz MOR Sideband. Cancer and Virus Specific. Includes BX Virus Carcinoma, BY Sarcoma, Ecoli, Meningitis, Strep & Staph
1.86, 7.27, 7.66, 7.87, 8.02, 8.45, 17.22, 20.08, 21.27, 28.16
Group 9: Preset Frequencies:
Alzheimers and other Dementias Comprehensive
0.11, 7.50, 67.50, 92.50, 377.91, 453.72, 515.16, 688.29, 712.00, 995.38
Group 10: Preset Frequencies:
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
Group 11: Preset Frequencies:
Virus Comprehensive, Includes H1N1, H5N1, Ebola, Rhinoviruses, Rotaviruses, Influenza A-B
0.03, 0.25, 0.45, 0.95, 6.15, 22.50, 30.28, 51.33, 77.50, 313.35
Group 12: Preset Frequencies:
Hypertension (High Blood Pressure) Specific
0.03, 0.40, 0.78, 1.00, 2.50, 33.39, 75.79, 185.58, 425.79, 719.34
Group 13: Preset Frequencies:
Heart Disease & COPD Comprehensive
0.07, 0.41, 0.70, 0.97, 2.75, 7.50, 15.31, 67.50, 115.70, 356.72
Group 14: Preset Frequencies:
All Diabetes Comprehensive, Type 1 & 2, + Onset
0.15, 0.89, 1.70, 6.97, 12.89, 62.30, 429.70, 465.00, 895.00, 951.30
Group 15: Preset Frequencies:
Dr Hulda Clark Parasite General, Comprehensive
0.16, 0.30, 0.68, 0.90, 2.50, 5.50, 13.93, 93.50, 356.72, 451.17
You can erase the Preset frequencies by following the Program Instructions to reprogram your own frequencies
The rife digital ultimate and the Professional Model have been engineered, tested and proven by a group of Doctors in Germany. After offering several models, for the past twelve years, these two models are the best by far than any that we’ve had before. We’ve had great success with others that have had 250 to 450 frequencies; and about 500 ailments listed. These new models have over 8000 ailments listed; and have nearly 1,000,000 frequencies available; with over 35,000 frequencies being used.
In 1929, after experimenting for nearly ten years, Dr. Royal Rife built an instrument that would destroy viruses, bacteria, and other microbes that invade the human body, by matching their frequencies; similar to breaking a wine glass with a high pitched note. The instrument was so effective that the man that was the head of the American Medical Association offered to buy all the rights to the instrument. When Dr. Rife refused to sell; his laboratory was destroyed. This happened two more times. The last time all of his notes were supposedly destroyed also. Back in the 1950s a doctor bought out a retired doctor’s practice; including his office and files. While getting the office ready to use, he found an old time frequency generator with a list of frequencies used to treat various conditions. For several years these frequencies were distributed among many doctors that were practicing natural cures. For the last thirty-five or forty years these instruments have been manufactured and experimented with throughout the world.
For the first ten years all of the instruments that were offered sold for either $1795.00 or $1995 and more - with only about 500 ailments listed and either 250 or 450 frequencies to work with. The instruments that we offer now have over 8000 ailments listed and nearly 1,000,000 frequencies available and under $1000.00, considerably so.
“Dr Royal Rife”s investigated the cause of many diseases including cancer. Dr Rife used the most advanced microscope in the world to identify the existence of a Virus that he believed was the sole contributor to all cancers. This microscope was the most powerful of its time, and was invented and constructed by Dr Rife himself; for the sole purpose of locating the Virus that contributed to Cancer.. The birth of the Rife Machine was to be the solution to elimination of this Virus, and Rife performed successful Rife Machine treatments with many patients over the years. This was verified by the U.S.C. Medical School Special Medical Research Committee.” † USC-0292E41 -Page1203(b)
How Can This Work?
Dr. Rife discovered that when viruses, bacteria and parasites are bombarded with electrical pulses of the right frequency, they shake apart. This is an inherent characteristic shared by all objects and living beings called "Resonant Frequency," which is the frequency at which an object naturally vibrates. Resonant frequencies are what makes a string on a stringed instrument produce a certain note. But resonant frequencies, in addition to producing music can also cause objects to shake so uncontrollably that their stability is undermined. This is what happened to the Tacoma Narrows Bridge in 1940. The wind reached resonance with the bridge and it shook apart. The same is ture with pathogens. When the frequency being intoduced into the body by way of feet and/or hand straps reaches resonance with whatever pathogen it resonates with, it undermines it's stability and kills it.
Another example is when a soprano hits a high note and a wine glass shatters. A simple premise and a well kept secret by the medical powers that be.
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This will work for 12v, 16v or 19v. Be sure you use the right volatage. For the Rife Bioresonance or the Zapper MHz use the 12v setting. For the Rife and Zapper Professional and the Rife Ultimate or the Zapper Ultra - use the 16v setting. There is an option for 19v, that is too high for the machine don't use that with the machines.
Condition:
New: A brand-new, unused, unopened, undamaged item in its original packaging.
| Battery Type: Lithium Polymer Battery |
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Input: 15-20V 1.2A
Output: 1 x USB 5V 2.1A + 1 x DC12V/16V/19V 3A
Warranty: 1 year replacement
Solar Charge: 15V 230mA (max)
Size: 8.85x4.92x0.86 inches
Weight: 1.44 lbs
Type: Solar Power Charger also charges using electricity, faster charge up that way.
Compatible: For both the 12v machines and the 16v machines. For those who live other than in the USA you will need to purchase a power adapter that will work in your country.
In addition to the Rife machines and Zappers you can also use it for laptops, cell phones, etc., compatible with:
Samsung, Universal, For Acer, For Amazon, For Apple, For ASUS, For BlackBerry, For Dell, For Fujitsu, For HP, For HTC
Compatible Model: Universal
Voltage: 12V 16V 19V
Capacity: 23000mAh/85wh
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How to Obtain HEALTHFUL Drinking Water
The information laid out at the web site will illustrate why it may not be sufficient to just obtain PURE drinking water. In order to realize the full benefits of water at the cellular level in the body, additional functional water characteristics must be present for optimum benefits. Not only are most naturally occurring water sources polluted these days, but they also do not have the same functional properties as highly “structured water”.
Vitalizer Plus™, also Known as the Vitalizer Plus Machine. Hexagonal Structured Water has been developed to allow you to now easily and inexpensively produce both PURE and HEALTHY water in the convenience of your home or office.
Hexagonal Structured Water Benefits
- Super cellular hydration and revitalization
- Increased Oxygenation at the cellular level
- Enhanced endurance and reduced recovery time from strenuous exercise
- Activation of enzymes, immune system support and greater metabolic balance
- Electron-rich free-radical neutralization and cleansing
- Slightly alkaline pH
For more information and/or to purchase click HERE
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As always - we suggest organic ingredients and /or at least no GMOs
All recipes are sourced from Whole Food Market
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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 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: Serving size: , 270 calories (120 from fat), 13g total fat, 2g saturated fat, 95mgcholesterol, 370mg sodium, 2g carbohydrates, (0g dietary fiber, 0g sugar), 34g protein.
Special Diets:
- Sugar Conscious
- Wheat Free
- Dairy Free
- Gluten Free
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Grilled Smoked Tea Rib-Eye Steaks
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Lapsang souchong is a smoked black tea that lends powerful fragrance to these grilled steaks.
Ingredients:
- 4 lapsang souchong tea bags or 2 tablespoons loose tea leaves
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 2 bone-in rib-eye steaks, each about 1 1/2 inches thick (about 2 1/2 pounds total)
- 1 tablespoon expeller-pressed canola oil
Method:
Empty contents of tea bags into a spice grinder and finely grind, or use a mortar and pestle. If tea leaves are already very fine, use as is. In a small bowl, stir together tea, salt and pepper. Rub steaks all over with tea mixture and let sit at room temperature for 30 minutes.
Meanwhile, prepare a grill or grill pan for medium-high heat cooking. Rub steaks with oil. Grill steaks, flipping halfway through, about 10 minutes total for medium-rare. Transfer steaks to a cutting board and let rest for 10 minutes, then slice and serve.
Nutritional Info:
Per Serving: Serving size: , 360 calories (130 from fat), 15g total fat, 4.5g saturated fat,175mg cholesterol, 560mg sodium, 0g carbohydrates, (0g dietary fiber, 0g sugar), 55gprotein.
Special Diets:
- Dairy Free
- Gluten Free
- Sugar Conscious
- Wheat Free
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Champagne Baked Eggs with Spinach and Crispy Ham
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This rich and delicious egg dish is worth a celebration, so be sure to serve it with the leftover Champagne — straight up or in mimosas. Add a green salad and bread to make it a complete meal.
Ingredients:
- 1 cup Champagne or sparkling white wine, divided
- 1 shallot, diced
- 8 ounces (about 7 1/2 cups) baby spinach
- 1/4 teaspoon fine sea salt, divided
- 1/4 teaspoon ground white pepper, divided
- Butter for ramekins
- 4 eggs
- 3/4 cup (about 3 ounces) shredded Le Maréchal cheese or other Swiss cheese, such as Gryuère
- 2 ounces spiral ham or other sliced ham (about 2 slices), cut into thin strips
Method:
In a large saucepan, combine 1/2 cup of the wine and shallot. Set over medium heat and cook, stirring, until most liquid has evaporated, about 3 minutes. Scrape into a small bowl. Return the pan to medium heat and pour in remaining 1/2 cup wine. Add spinach, 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper. Cook, stirring frequently, until spinach is very soft and most liquid has evaporated, about 6 minutes.
Preheat the oven to 350°F. Butter 4 shallow or deep 6-ounce ramekins. Divide spinach and any liquid among ramekins. Crack an egg in each and top evenly with shallot and any liquid. Sprinkle with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper and then with cheese.
Heat a large, heavy skillet over medium-high heat. Cook ham, stirring occasionally, until very crisp, about 5 minutes. Place on top of eggs. Place the ramekins on a small baking sheet and bake until egg whites are almost completely set, about 12 minutes for shallow ramekins and about 15 minutes for deep ramekins. Let sit for 5 minutes before serving.
Nutritional Info:
Per Serving: Serving size: , 210 calories (110 from fat), 12g total fat, 6g saturated fat, 215mgcholesterol, 510mg sodium, 9g carbohydrates, (3g dietary fiber, 1g sugar), 17g protein.
Special Diets:
- Gluten Free
- Sugar Conscious
- Wheat Free
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Red Lentil Crackers with Spicy Vegan Cream Cheese
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Serves 10 to 12
Red lentils do double duty here: first as a base for crisp, delicious gluten-free crackers, then as a crunchy garnish for a sweet-and-spicy vegan cheese spread. If you have any leftover roasted lentils, sprinkle them over soup or salad.
Ingredients:
- 3/4 cup red lentils
- 1/2 cup almond flour
- 6 tablespoons oat flour, plus more for dusting
- 3/4 teaspoon baking powder
- 1/2 teaspoon mustard powder
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1/3 cup Kite Hill Cream Cheese Style Spread, softened
- 1/4 cup diced hot peppadew peppers
- Chopped fresh flat-leaf parsley for garnish
Method:
Preheat the oven to 375°F. Line a small baking sheet with parchment paper. Combine lentils and 3 cups water in a medium saucepan and bring to a boil over high heat. Stir, lower heat and simmer until lentils are soft but still retain their shape, 7 to 8 minutes; do not overcook. Drain well and cool slightly.
Transfer 1 cup of the lentils to a large bowl. Spread remaining lentils on the prepared baking sheet. Roast, stirring once or twice, until crisp and just golden, about 25 minutes. Set aside. Lentils will keep in an airtight container at room temperature for up to 3 days.
Meanwhile, add flours, baking powder, mustard powder, salt and pepper to the bowl with lentils and stir, adding water 1 teaspoon at a time as necessary until dough just holds together when squeezed. Divide into 2 balls, cover and let rest for 20 minutes.
Line a large baking sheet with parchment paper. Dust a work surface and rolling pin with oat flour. Roll out 1 dough ball into a rectangle about 1/6 inch thick; if dough cracks, press it together. Trim edges and cut dough into 1 1/2-inch squares. Transfer to the prepared baking sheet. Repeat with remaining dough and reroll scraps to make about 24 crackers total.
Lower the oven temperature to 325°F. Bake crackers until crisp and just golden around the edges, about 25 minutes. Cool on the baking sheets. Crackers will keep in an airtight container at room temperature for up to 3 days.
In a small bowl, stir together cream cheese and peppadew peppers. Spread a generous 1 teaspoon on each cracker. Sprinkle with parsley and roasted lentils.
Nutritional Info:
Per Serving: Serving size: 2 topped crackers, 110 calories (40 from fat), 4.5g total fat, 0gsaturated fat, 0mg cholesterol, 240mg sodium, 12g carbohydrates, (3g dietary fiber, 0gsugar), 6g protein.
Special Diets:
- Dairy Free
- Sugar Conscious
- Vegan
- Vegetarian
- Wheat Free
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CHOCOLATE
Chocolate: Inside and Out
To make chocolate, multicolored egg-shaped pods are harvested by hand from cacao trees when they’re about six months old. Next, their seeds — or beans — and pulp ferment to deepen flavors and remove bitterness. They’re subsequently dried and roasted to elicit their aroma, color and rich flavor.
After that the cacao seeds are cracked open, revealing flavorful nibs; cacao nibs are finely ground to make chocolate liquor, which contrary to its name is actually a thick, non-alcoholic liquid of cocoa butter and cocoa solids. Sugar, vanilla and additional cocoa butter are added to the liquor during a process called “conching,” resulting in all kinds of mouth-watering chocolate specialties:
Cocoa
To make cocoa, the cocoa solids are removed from chocolate liquor, pressed into a cake, then pulverized into a powder. Dark, mild-flavored Dutch-process cocoa is treated with alkali to neutralize some of cocoa’s harsh acid compounds.
Unsweetened Chocolate
What kid hasn’t reached into the pantry and pulled out a hunk of baking chocolate, convinced they’re discovering chocolate nirvana? That first bite makes for a bitter lesson — literally! Also known as bitter, baking or cooking chocolate, unsweetened chocolate is about 45% cocoa solids and 55% cocoa butter.
Bitter or Bittersweet Chocolate
Chocolate in this category contains at least 35% chocolate liquor. The higher the percentage, the darker and more bitter the chocolate.
Dark or Semi-Sweet Chocolate
This general category usually contains 15% to 35% chocolate liquor. Think of it as gently bitter and mildly sweet.
Milk Chocolate
In this all-American favorite, milk and/or milk solids replace some of the chocolate liquor, generally less than 15%, making for chocolate that’s smooth, sweet and mild.
Honorable Mention: White Chocolate
While white chocolate — a creamy concoction of cocoa butter, milk solids, sugar and vanilla — resembles chocolate, it contains no chocolate liquor and therefore isn’t really chocolate at all.
No Fudging, Chocolate Is Good For You!
Chocolate lovers take heart! Recent findings reveal that dark chocolate is packed with high-quality polyphenol antioxidants that may promote overall cardiovascular health. Cocoa beans also contain flavonoids (like those found in tea and red wine), which promote healthy cholesterol levels and act as antioxidants. Great news!
Chocolate is also full of phenylethylamine, a naturally occurring substance in the body believed to help ward off the blues, as well as stearic acid, a unique saturated fat thought to help lower cholesterol. How’s that for proof positive that eating chocolate may make you happy and healthy?
A sweet side note: As if that wasn’t enough to convince you to dig in, chocolate also provides a slew of daily nutrients. A 1.4-ounce milk chocolate bar contains about 3 grams of protein, 7% of the adult daily value (DV) of riboflavin, 8% of the DV for calcium and 5% of the DV for iron.
How to Melt Chocolate
Ever wonder why chocolate “melts in your mouth?” The melting point of cocoa butter is just below 98.6°F, the body’s average temperature.
In order to melt chocolate properly, outside of your mouth that is, use gentle heat (115°F or less) to avoid scorching it. Here are two simples way to get the job done:
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Double Boiler Method: Put chopped chocolate into a double boiler or heatproof mixing bowl set over a pot of gently simmering water and stir gently until the chocolate is completely melted and smooth. (Make sure the bowl doesn't touch the boiling water or the chocolate may burn.)
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Microwave Method: Heat chopped chocolate in a heatproof bowl at half power, stopping to stir it gently every 30 seconds, until completely melted and smooth.
Chocolate tip: As you melt chocolate, watch for signs that it may be “seizing” or turning grainy. This happens when moisture — say a splash of water or a bit of steam — gets into the chocolate after it’s already begun to melt. (Note that some recipes call for melting chocolate along with liquid. This is OK, as long as the liquid is added at the beginning.)
Chocolate Trivia
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Americans consumed over 3.3 billion pounds of chocolate in 2001 — almost half of the world's production. That's an average 11 pounds of chocolate per person per year. (The Swiss outdo Americans by eating an average of 22 pounds of chocolate products per year per person.)
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Annual world consumption of cocoa beans averages about 600,000 tons; it takes about 400 of those cocoa beans to make each pound of chocolate.
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Hawaii is the only US state that grows cacao beans to produce chocolate.
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Cocoa beans were used as currency in the 1500s.
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In the late 1800s, the Swiss were the first to develop processes for making solid chocolate candy and the process hasn’t changed much since then. Why mess with a good thing?
Storing Chocolate
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Wrap chocolate tightly, preferably in its original wrapping, and store it in a dry place at about 65° F to 70°F.
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Chocolate easily absorbs odors, so make sure to store it away from any items that might impart strong aromas.
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When stored properly most chocolate has a shelf life of more than one year. Darker varieties will even keep a little longer.
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Remember that improperly stored chocolate often develops white or gray "blooms" on its surface; they form when cocoa butter crystals within the chocolate bar have melted and migrated to the surface of the chocolate. This won’t spoil the taste, but expect it to impair the texture.
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