Don't drink honey water if you have bean poisoning. Understanding the cause of poisoning is the key

I believe everyone has eaten beans in life, and we all know that there are many types of beans, and they are called differently in different places. Some beans are thick, and some are thin. They are a common vegetable in summer. Because beans will secrete a toxin before they are cooked, it will cause gastrointestinal poisoning after eating. Therefore, you can't eat too many beans, otherwise it will have adverse effects. Generally, you must pay attention when eating beans. Beans are easy to be poisoned. Once poisoned, you must provide rescue. When cooking beans, you must be careful not to eat uncooked ones. They must be cooked until they are crispy and must be blanched in water before eating.

How to provide timely first aid for bean poisoning?

Toxic ingredients and mechanisms

It is generally believed that the toxic components related to bean poisoning are saponin and hemagglutinin contained in beans, which have coagulation effects.

Poisoning causes and prevention

This is mainly because the food is not cooked thoroughly, causing poisoning after eating. If the food is blanched in water and then made into cold dishes or stir-fried, the toxic components it contains cannot be completely destroyed. Generally, poisoning rarely occurs when the food is stewed. Green beans are best stewed. When stir-frying, don't be too greedy for crispness. They should be fully heated to make them thoroughly cooked.

Symptoms of poisoning

The incubation period ranges from half an hour to three hours, and can reach up to 15 hours in the elderly. After eating, people may experience nausea, vomiting, abdominal pain, diarrhea, dizziness, and headache. A few people may experience chest tightness, palpitations, cold sweats, cold hands and feet, numbness of the limbs, and chills. Body temperature is generally normal. The disease generally has a short course, quick recovery and a good prognosis.

Poisoning diagnosis

If there is a history of eating undercooked beans and the symptoms of poisoning are mainly gastroenteritis, the hemagglutinin in the beans can be tested if conditions permit.

First aid and prevention of bean poisoning

There are many types of beans, and they are called differently in different places, such as lentils, navy beans, green beans, sword beans, etc. They are vegetables that people like to eat. Raw beans contain a toxic protein called agglutinin, and some beans contain "saponin". These two toxins can be decomposed and destroyed at high temperatures, but eating half-cooked beans can cause poisoning. How to take effective first aid measures when poisoned? Let’s take a look below.

Symptoms of poisoning usually appear several dozen minutes after consumption, but no more than 4 hours. The main symptoms are gastroenteritis, such as nausea and vomiting, several times or even dozens of times a day. There are also abdominal pain, diarrhea, and upper abdominal distension. In severe cases, neurological symptoms such as dizziness, headache, sweating, chest tightness, cold sweat, palpitations, burning sensation in the stomach, and numbness of the limbs may occur.

For those with mild poisoning, vomiting and diarrhea can heal on their own without treatment. However, there is currently no specific medicine for bean poisoning. For those with severe poisoning, apart from inducing vomiting, catharsis and gastric lavage, they can only be sent to the hospital for emergency treatment, but the hope of escape is slim. Therefore, be especially vigilant.

To prevent bean poisoning, make sure to stir-fry and cook beans thoroughly before eating them. Do not just blanch them in boiling water and then make a cold dish, let alone make it directly into a cold dish. This way you can avoid poisoning.