How to save yourself after being poisoned by green beans

Green beans are also called kidney beans. Green beans are long, but not as long as string beans. The appearance of green beans looks like small beans, and there are also very small pieces of beans inside. Green beans are best eaten fresh and are a vegetable that people love to eat. However, if green beans are not cooked thoroughly, they are likely to cause poisoning. Once poisoned, you must learn to save yourself to avoid leaving sequelae.

1. Why can green bean poisoning cause poisoning?

Green beans, also known as sword beans, kidney beans, and lentils, are vegetables that people generally love to eat. Raw green beans contain two toxins, namely saponins and hemagglutinins. Saponins are highly irritating to the human gastrointestinal tract, can cause hemorrhagic inflammation, and have a dissolving effect on red blood cells. In addition, hemagglutinin has the effect of agglutinating red blood cells. These two toxins are not scary. As long as the green beans are heated to above 100℃ and thoroughly cooked, their toxins will be destroyed.

2. Why are green beans not cooked or stewed thoroughly?

If the processing method is improper and the toxins are not completely destroyed, green beans can easily cause poisoning after entering the human body. Some collective canteens use small pots but process a lot of green beans, which results in uneven stir-frying and heating, making it difficult to remove toxins. Some chefs like to blanch the green beans in boiling water first and then stir-fry them with oil, mistakenly believing that double heating will ensure safety. In fact, neither heating is thorough and the toxins cannot be destroyed. Some chefs love the beautiful color of green beans and are afraid that they will become soft after being cooked thoroughly and will not taste crispy, so they do not heat and cook them thoroughly. These are all common causes of poisoning caused by insufficient heating of green beans.

3. What are the symptoms of green bean poisoning?

The incubation period for green bean poisoning is generally 30 minutes to several hours. The main symptoms are gastroenteritis such as nausea, vomiting, abdominal pain, diarrhea, etc., accompanied by neurological symptoms such as headache, dizziness, cold sweats, etc. Sometimes there is numbness in the limbs, burning sensation in the stomach, palpitations and back pain. If you experience gastrointestinal symptoms such as nausea, vomiting, abdominal pain, and diarrhea after eating beans, you should go to the nearest medical institution for treatment in time. You will usually recover after a few hours or a day or two.

4. How to prevent green bean poisoning?

Experts point out that the method of preventing green bean poisoning is actually very simple. First, cook and stew all the green beans thoroughly. The amount of green beans processed in each pot in the collective canteen should not exceed half of the pot capacity. After frying with oil, add appropriate amount of water, cover the pot and simmer for about 10 minutes, and use a spatula to constantly turn the green beans so that it is heated evenly and cooked through. You can also boil it in water first and then stir-fry it in oil to ensure safety. After being cooked, the green beans become soft from hard, and the color changes from bright green to dark green. They do not taste like bean. As long as the green beans are cooked thoroughly, they will not cause poisoning. Second, be careful not to buy or eat old green beans. Remove the ends and pods of green beans before cooking, because the toxin content is very high in the head and tail of the pods.