Various media outlets reported that singer Kylie Minogue (and other famous television personalities) are using radio waves to get a facelift. At Wireless Waffle we like a good radio related story and if it involved Kylie then we are triply interested.

So what are the 'collagen waves' that the report claims are giving Ms Minogue her youthful look? It turns out that it is not strictly radio waves that are being used, but that very high frequency ultrasound is to blame. There are several articles online with titles such as:

• Radio Waves for the treatment of Skin Laxity; or
• Facial Skin Rejuvenation with High Frequency Ultrasound

Reading these articles carefully it seems that the method of treament is:

to induce thermal damage to thus stimulate neocollagenesis in deep layers of the skin and subcutaneous tissue

So, effectively, the treatment causes damage to the various bits of the skin under the surface, presumably older bits, and the body then repairs the area, presumably with new bits. This is done by introducing:

a selective and controlled rise in tissue temperature.

Wireless Waffle decided to test the approach using similar equipment available in our test facilities using the following, scientifically accurate procedure:

• First we took the only thing hanging around that needed an improvement in its 'skin laxity' this being a chicken thigh that was in the fridge destined for a nice casserole or being barbequed.
• As we did not have 3 MHz ultrasound equipment available, we opted instead for the 2.4 GHz waves induced by our microwave oven.
• It is also said that Ms Minogue uses Pond's cream to improve her skin tone. To replicate this, we coated the chicken thigh in a layer of mayonnaise.
• As the areas surrounding the face will absorb some of the radio signal, we placed the chicken thigh on some cold, pre-cooked pasta and a few carrots and a piece of broccoli to simulate the neck and shoulders.
• As the power levels used for the collagen wave treatment are claimed to be between 50 and 200 Watts, and as our microwave was 900 Watts, we set it to '10%' to simulate a 90 Watt collagen wave signal.

After 30 minutes of 'treatment' we concur with the studies which say that the sub-dermal tissue's temperature had been raised and that skin laxity is improved. Indeed the skin was tightened and nicely coloured, and the chicken thigh was plump and tender, and very tasty to boot.

Before		After

It therefore seems very plausible that the reason Ms Minogue remains to tasty as she approaches her 50th birthday is due to the application of high power ultrasound radio-waves. Maybe others would like to replicate our experiment and report back on how tasty they were able to make their thighs.

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