Cavitation is a natural phenomenon based on low frequency ultrasound. The ultrasound produces a strong wave of pressure to fat cell membranes. A fat cell cannot with stand this pressure and therefore disintegrates into a liquid state.
During the 3D-cavitation treatment, the membranes of the fat cells are disrupted. The fat cell content, primarily comprised of triglycerides, is dispersed into the fluid between the cells and then transported through the vascular and lymphatic systems to the liver. The liver makes no distinction between fat coming from the 3D-cavitation treatment and fat originating from consumed food. Both are processed by the body’s natural mechanisms.