Koji je princip kriolipolize za gubitak težine?
The principle of freezing to lose weight is to inactivate cells by freezing them, and they will be excreted with the body's metabolism for treatment. Frozen weight loss is a relatively common weight loss method, and its safety is also very high. It requires the use of professional equipment for treatment, which can make the cells under the skin inactive, and will be discharged over time to improve the body shape. It is also necessary to improve living habits during the freezing weight loss period. It is best to do more sports, such as running and skipping rope, which can speed up the decomposition and burning of excess fat. It is best not to eat oily foods.
Liposuction technology is constantly improving, and various ultrasonic, radio frequency, and laser lipolysis devices use different methods to melt or break down fat cells, thereby reducing the pain caused by traditional liposuction. In fact, it was approved for non-surgical shaping years earlier. It is called "low temperature body sculpting and slimming therapy", commonly known as "cool sculpting cryo-lipolysis system" in the industry.
Princip CoolSculpting
60 posto -70 posto ljudskog tijela je voda, a tačka smrzavanja vode je 0 stepeni, tačka smrzavanja masti je od 4 stepena do 6 stepeni, a mast počinje da se stvrdnjava od 4 stepena do 6 stepeni. Stoga je otapanje masti smrzavanjem korištenje individualnih razlika između tačaka smrzavanja za uklanjanje masti.
Precizno kontrolisana energija smrzavanja se isporučuje na određeno mjesto-otapanja masti putem ne-invazivnog krio{2}}uređaja za ekstrakciju energije, a masne ćelije na navedenom mjestu se eliminišu u ciljanom način. Nakon što se masne ćelije na određenom mjestu ohlade na određenu nisku temperaturu, trigliceridi Tečnost se pretvara u čvrstu supstancu, a kristali umiru jedan za drugim nakon starenja. Izlučuju se iz tijela putem metabolizma, a tjelesna masnoća se postepeno smanjuje, kako bi se postigao tjelesni-efekat oblikovanja tijela-otapanjem lokalne masti.
