Freeze Your Fat Away—at home in just 30 minutes a day!

Cool Shapes™ Contouring Shorts

Frequently Asked Questions

1. What are some of the differences between brown fat and white fat?

White Fat

Most of the fat in our bodies is white fat. Fat stores energy and acts as an insulator. White fat specifically, which could be even more than 25% of body weight, does not generate heat.

When we gain or lose weight, we don't gain or lose any fat cells - they just change in size, gaining or losing the massive, greasy droplet of fat that sits inside of them.

Researchers came up with a model ( based after C-14 dating of fat from people that were exposed to nuclear bombs in the cold war) that suggests that we replace about 9% of our fat cells each year, even after we hit that point in our lives when there is no more net gain or loss of fat cells.

  • Using this model of fat cell replacement, researchers were able to draw some interesting conclusions about fat in lean and obese people, especially about the childhood roots of obesity. Obese individuals produce more
    fat cells during childhood, but the number of fat cells levels out early - around the age of 16 or 17.
  • Lean individuals ultimately have fewer fat cells, but they keep producing them, at a slower rate, until the age of 18 or 19.
  • After that time, all of us replace about 9% of our fat cells per year, but the total number remains constant.

Brown Fat

Until recently, it was thought that brown adipose tissue was limited to infants in humans, but research now identifies that up to 80% of adults might also have brown adipose tissue.

Mitochondrial protein uncoupling protein-1 (UCP-1), - characterizes brown fat.

Brown fat cells are only about 50% the size of white fat cells

Brown fat cells are highly efficient in burning calories to generate heat

To date no direct linkage between ethnicity and genetics and brown fat – although people speculate those with a type two diabetics might have less…area of active research

2. Are we born with a finite number of brown fat cells? And they simply decrease with age? Or do other factors come into play with the adult “reduction” in brown fat cells.

Not a finite number, brown fat cells are constantly being turned over. In fact the rate of turnover can be increase by cold temperatures

In addition, cold can also convert white fat to brown fat

In addition, brown adipocytes are present in human adipose tissue under normal conditions and are known to expand in response to adrenergic (having to do with adrenaline) stimuli, such as in patients with pheochromocytoma (is a rare tumor of the adrenal gland that causes too much release of epinephrine and norepinephrine)

3. As scientists have demonstrated that COLD temperatures “activate” brown fat cells... What does that really mean? Can cold merely “activate the brown fat cells – or can cold INCREASE the number of brown fat cells?

It has been observed that 50g of brown fat in your body is capable of burning 500 calories a day

How is that done?

  • Brown fat cells have mitochondria (the energy-generating units in cells) that release energy from food. This energy is used to power cellular processes and sometimes it is stored but the brown fat causes energy to dissipate as heat. The mitochondria are so dense it is not able to break down nutrients efficiently and just simply releases the heat it generates. In short cold turns on the mitochondria, it uses cellular energy (lots of calories) to generate heat -which burn calories.

4. Studies have shown that white fat cells are uniquely sensitive to cold. For how long do they need to be “exposed” to cold?

About 10 minutes at 50F (10C) -  Cool Shapes gel packs come out of the home freezer at about 38F (depending on the freezer setting)  they stay this cold for just a few minutes then begin to lose coolness gradually. By wearing the Cool Shapes short for 30 you will hit the target range of 10 minutes at 50F

How this works:

  • The crystallization of the cytoplasmic lipids in adipocytes (lipids/[Studies showed that cholesterol was particularly sensitive to cold–white fat cells have multiple types of lipids, cholesterol is one specific type that is a main contributor to cellular death based on size and chemical properties] fats within white adipose cells) occurs at temperatures well above the freezing point of tissue water. In essence, ‘lipid ice’ forms at much higher temperatures than water/ice. At temperatures around 10C that pig fat solidifies--triglycerides can crystallize around 10C (50F) depending on chain length, cooling rate and degree of saturation
  • Pressure increases the amount of cells lost due to the fact that it increases the depth of treatment –i.e. Thermal diffusion (heat transfer) into the target tissue) i.e. compression shorts (which allow the gel packs to be tight on the body) will be more effective.

5. Studies show that the white fats cells diminish and die off and are flushed out through the system.. Exactly how is this done. I read that it is safe because it is very gradual... And doesn't over load the body with cholesterol?

Once the cells are exposed to cold they are in damaged. The body senses the damage and sends immune cells to the tissue. Macrophages, as particular type of immune cell, act as cleaners that eat up injured or dead cells, and in this case fat cells that have undergone cytolysis. Once the macrophages and other immune system components have digested the dead cells, the cells make their way through the bloodstream and eventually into the digestive system for final disposition. This process happens on the time scale of weeks to months. In addition, since the “eaten”fat is inside of the immune cells, it is never directed exposed to the blood stream, i.e. that is why you do not get a rise in triglycerides in blood serum.

6. How cold do the cold packs get?

The cold gel packs should be frozen in the freezer for at least 2 hours prior to usage. They will be anywhere from 34 to 38 degrees depending on the freezer. The gel pack should never be put directly on the skin will warm up only staying that cold for 15 to 20 minutes- this will avoid over-icing, freezer burn, or even soft tissue damage. Your skin will stay very cool for 30 to 40 minutes after use, but it will never feel uncomfortable to your skin.

7. A gel pack is placed lower back ( the small of the back–) why?

this is to cool the area where often brown fat cells are more dense in adults (there and the back of the neck)

8. What are the gel packs made of:

The gel packs are made up of 72% water/ 23% glycerine/ 5% CMC (Carboxy Methyl Cellulose). They are flexible when frozen

9. What is the fabric content of the garment?

84% polyester,16% elastin

 

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