Causes and Treatments of Poisoning in Green Beans
The raw green beans contain two kinds of toxins, namely saponin and hemagglutinin. Since saponins have a strong irritant to the human gastrointestinal tract, they can cause hemorrhagic inflammation and have a lysis effect on red blood cells. In addition, hemagglutinin has a red blood cell agglutination effect. These two toxins are not terrible, as long as heated to above 100 °C, so that the beans thoroughly cooked, the toxins will be destroyed.
The green beans, also known as concanavalin, cowpea, lentil, etc., are commonly eaten by people. The green beans in the diet contain two toxins, namely saponins and hemagglutinins, which are strongly irritating to the human gastrointestinal tract. , Can cause hemorrhagic inflammation, and have a lytic effect on red blood cells. In addition, hemagglutinin has a red blood cell agglutination effect. These two toxins are not terrible, as long as heated to above 100 °C, so that the beans thoroughly cooked, the toxins will be destroyed.
Green bean poisoning
The occurrence of green bean poisoning was mainly due to the fact that the green beans were not thoroughly cooked. If the processing method is not proper, the toxins are not completely destroyed, and the green beans easily cause poisoning after entering the human body. Some collective canteens are small but processed with more green beans, stir fry, uneven heat, and toxins are not easily removed. Some cooks like to boil green beans first in boiled water and then fry them with oil, mistakenly assuming that the two heats are insured. In fact, the two heatings are not thorough and the toxins cannot be destroyed. There are also chefs who are looking for green bean color and look good. They are afraid that the beans in the four seasons will become soft when cooked and cooked, and they will not be crispy when eaten. These are the common causes of poisoning caused by insufficient heating of green beans.
Poisoning symptoms
The incubation period for green bean poisoning is generally 30 minutes to several hours. Symptoms of poisoning were mainly colitis, mainly nausea, vomiting, abdominal pain, diarrhea and other gastrointestinal symptoms, accompanied by headache, dizziness, cold sweats and other neurological symptoms. Sometimes numbness in the extremities, stomach burning sensation, palpitation and back pain. Once the consumption of beans causes nausea, vomiting, abdominal pain, diarrhea and other gastrointestinal symptoms, they should promptly go to the nearest medical institution for treatment. Normally, they will return to health after a few hours or one or two days.
Emergency treatment
The method of poisoning of green beans is as follows:
1. Poisoning light, vomiting and diarrhea can also be self-healing after treatment. Because there are no specific drugs for poisoning of green beans, only symptomatic treatments such as vomiting, catharsis, gastric lavage, infusion, diuresis, etc. can be used to eliminate poisons. Therefore, those who are poisoned should still be sent to the hospital for treatment. Do not take drugs by themselves.
2. Symptoms are mild, only need to rest in bed, you can drink a small amount of sugar water or tea for a few times (vomiting heavy, stomach or diabetes do not use), if necessary, can take sedatives such as stability, Limoining and so on.
3. Severe poisoning, if vomiting, resulting in dehydration, or hemolytic performance, should be promptly sent to hospital for treatment.
4. Private parties use licorice, mung bean Jiantang decoction when the tea, there is a detoxification effect.
prevention
Experts pointed out that the method of preventing poisoning of green beans is actually very simple. First, all the green beans must be cooked thoroughly. The amount of each pot of processing green beans in the collective canteen should not exceed half the pot capacity. After frying with oil, add appropriate amount of water, add the pot cover for about 10 minutes, and use a spatula to constantly turn the green beans to make it evenly heated. through. It can also be boiled with water and then fried in the pan to ensure safety. After the green beans are cooked, they change from hard to soft, and the color changes from bright green to dark green. It doesn't taste like soy, so long as the beans are cooked thoroughly, it will not cause poisoning. Second, pay attention to not buying and eating old beans.
Dried Spinach,Dehydrated Spinach Flake,Dehydrated Edible Spinach,Premium Dehydrated Spinach
Jiangsu Tiankang Food Co., Ltd. , https://www.tiankangfood.com