SHOW TRANSCRIPT HIDE TRANSCRIPT
Butter is fat, right? So at the end of the CoolSculpting procedure for a period of about one minute the treated area does kind of resemble a chilled stick of butter. But the science behind this procedure is really quite astonishing and it came from real bonafide medical researchers of Boston Children's Hospital, where they've discovered the process of Cryolipolysis. So this isn't a fly by night procedure that isn't going to work. This is something that's been vetted and studied extensively in the medical literature, and it really works. And to have something that's completely non-surgical that actually removes fat in my opinion is astonishing. It's not as effective as liposuction, but again liposuction is surgery and so you're going to have to weight the pros and the cons between the two procedures to decide which one is appropriate to treat the area you're interested in reducing. And the fat isn't really brought up to the surface of the skin, the fat stays where it is but this whole sculpting machine chills that fat. And what we have learned is when you heat fat at 37 degrees Fahrenheit for an hour, it causes almost 25% of those fat cells to undergo cell death. They don't disappear immediately, they die slowly and then they are cleared by your body, by the white blood cells and the liver. So those fat cells will gradually go away after they die over about a 30 to 90 day period. With each treatment the CoolSculpting procedure removes just under 25% of the fat cells that are treated. You can treat an area multiple times and each time it will remove approximately another 25% of that fat. So if you have an area that has a lot of fat that needs a larger amount of reduction you would treat it two or three times to get 50 to 75% of that volume to go away.

How Effective Is CoolSculpting For Fat Loss?

Dr. Nicholas Husni addresses common questions about the CoolSculpting fat loss machine, including why the treated area looks like a "stick of butter" after the procedure, how effective it is, and where the fat goes once it's been "frozen."