1, causing indigestion.
Cocoa butter substitutes are rich in protein and synthetic fat, which cannot be digested by human body. Eating too much at a time not only hinders the absorption of iron, but also easily leads to protein's indigestion and poisoning, with abdominal distension, diarrhea, abdominal pain and other uncomfortable symptoms.
2. Promote the decline of renal function
Under normal circumstances, protein, a plant that people eat in the body, undergoes metabolic changes, and finally most of it becomes nitrogen-containing waste, which is excreted by the kidneys. When people get old, the ability of kidneys to excrete waste decreases. At this time, if people do not pay attention to diet, eat a lot of cocoa butter and take in too much plant protein, it will inevitably increase the nitrogen-containing waste produced in the body, increase the burden on the kidneys, and further reduce the renal function, which is not conducive to health.
3. Promote the formation of arteriosclerosis
American medical experts pointed out that cocoa butter substitutes are rich in methionine, which can be converted into cysteine under the action of enzymes. Cysteine can damage endothelial cells of arterial wall, and it is easy to deposit cholesterol and triglyceride on arterial wall, thus promoting the formation of arteriosclerosis.
4. Lead to iodine deficiency.
The raw material for making cocoa butter substitutes contains a substance called saponin, which can not only promote atherosclerosis, but also promote the excretion of iodine in human body. Long-term excessive consumption of cocoa butter substitutes can easily lead to iodine deficiency and iodine deficiency disorders.
5, promote gout attack
Gout patients rich in purine and abnormal purine metabolism and patients with high blood uric acid concentration are prone to gout attacks, especially gout patients should eat less.
The structure of cocoa butter substitute is very different from that of natural cocoa butter, and it is a very complex fatty acid. Cocoa butter substitutes have poor taste and no fragrance, and usually have a higher melting point than cocoa butter. In addition, hydrogenated oils and fats may contain trans fatty acids. Trans fatty acids (TFAS) are by-products of incomplete hydrogenation of vegetable oil during catalytic hydrogenation. The latest research in the world found that TFAS may cause the increase of human cholesterol, and have a potential impact on fetal weight and type II diabetes, and may even be one of the inducements of Alzheimer's disease. Because the harm of trans fatty acids to human body is potential and gradual, some experts also call these cocoa butter chocolates "chronic killers".