What harm does "cocoa butter substitute" in chocolate do to human body?

Cocoa butter substitute is palm kernel hard oil obtained by high-tech cooling and separation of selected palm kernel oil, and then refined by special hydrogenation. Generally speaking, the greater the concentration of cocoa butter, the better the taste of chocolate, but pure cocoa butter is extracted from cocoa fruit, which is expensive and difficult to store at room temperature, so some cocoa butter substitutes will be added to improve the solidification degree and reduce the cost. However, it is standard to add cocoa butter substitutes. Generally, some chocolates that are very bad and particularly cheap are used cocoa butter substitutes. If you want to know the quality of chocolate, just hold it in your hand. It would be nice if it becomes soft soon, and it is made of a lot of cocoa butter. Only pure cocoa butter can make rich chocolate instead of cocoa butter and cocoa butter. The protein content of cocoa butter substitute is relatively high, and the cocoa butter substitute is completely protein, which not only contains eight amino acids necessary for human body, but also has a ratio close to human needs and high nutritional value. Cocoa butter substitutes also contain fats, carbohydrates, vitamins and minerals. According to the theory of traditional Chinese medicine, cocoa butter is sweet and cool, and enters the spleen, stomach and intestine. The composition has the effects of invigorating qi, regulating middle energizer, promoting fluid production, moistening dryness, clearing away heat and toxic materials, and can be used for treating pinkeye, quenching thirst, eliminating sulfur and toxic materials. Although cocoa butter substitutes are good, eating more cocoa butter also has disadvantages, and excessive cocoa butter will also be harmful to health.