Cavitation uses ultrasonic sound to emit low frequency vibrations of 40 kHz that produce a strong wave of pressure into fat cells and shake the cells until they lose their structure and rupture, thus eliminating the fat cell. Once this is done, the fat cells become a liquid content that leaves the body through normal channels of the body’s metabolism.
Scientific term: Ultrasonic cavitation technology enables concentrated sonic energy to be directed only at localized treatment areas, and thus capable of selectively disrupting the subcutaneous fat cells. The fat cells are then broken down into interstitial fluid that is metabolized into glycerol and free fatty acids. Water soluble glycerol travels into the circulatory system to generate energy while insoluble free fatty acids enter the liver to be decomposed like any other simple fatty acids.