What are the symptoms of bean poisoning? Precautions for eating beans
What are the symptoms of bean poisoning?
Poisoning performance:
(1) Gastrointestinal symptoms such as nausea, vomiting, abdominal pain, abdominal distension, diarrhea, and stomach discomfort.
(2) Severe dizziness, headache, palpitation, chest tightness, cold sweating, numbness of limbs, etc. may occur.
Emergency treatment should be:
(1) The most important method is to avoid poisoning. Be it stewed, fried or boiled, be sure to cook it well.
(2) Once symptoms of poisoning occur, immediately use the index finger to stimulate the throat and spit it out.
(3) If symptoms appear after eating for several hours, they should be fasted, intravenous fluids added, and diuresis should be given to promote toxin excretion.
What poison do you eat?
Poisoning in beans is mainly due to uncooked cooking and poisoning after eating. For example, after making leeks in salads and fried foods, they failed to completely destroy their toxic components. Generally, stewrs rarely suffer poisoning.
Beans should be stewed, fried foods should not be too greedy and tender, should be fully heated to make it thoroughly cooked.
Poisoning of bean pods usually does not require treatment, and it quickly recovers from vomiting and diarrhea. Severe vomiting, diarrhea can be symptomatic treatment, coagulation phenomenon, can be given low molecular weight dextran, heparin and so on. It is seriously recommended to go to the hospital for medical treatment.
In order to prevent the poisoning of beans, when it is used to eat beans, it should be fully cooked and boiled. Do not use cold water and hot water to make cold dishes, but do not make cold dishes directly so that poisoning can be avoided.
Precautions for eating beans
1. The beans should be removed from the beans before cooking, otherwise the cooking will not only affect the taste, but also not easy to digest.
2. As the beans will produce too much gas in the process of digestion and absorption, it is easy to cause bloating, so people with abdominal distension, functional dyspepsia, and chronic digestive diseases should try to eat less.
3. Beans should not be eaten raw or raw, cooking time should not be too long, to ensure that cooked food, or prone to poisoning.
4. People who are allergic to legumes should not eat. Beans are also likely to become allergens. If they are allergic to beans, they can cause skin irritation, recurrent diarrhea, indigestion, headaches, sore throat, asthma and other allergic symptoms. Therefore, this group of people should also avoid the consumption of beans. .
The applicable population of beans
The general population can eat
Especially suitable for women with more than leucorrhea, skin itching, acute enteritis who eat, but also suitable for cancer, acute gastroenteritis, loss of appetite who eat, but beans easy to eat more flatulence, it is not suitable for abdominal distension.
Pregnant women can eat
Bean nutrition is very rich, and more beans food will be very good for the fetus. However, one thing to note is that the beans themselves have certain toxins. Pregnant women must eat ripe beans when they eat.
Maternal and lactating mothers can also eat
Beans nutrition is very rich, and eat more beans food will be very good for the baby, but the beans eat more flatulence, maternal appropriate amount of food.
Baby can eat too
Beans are nutritious vegetables and infants have no problem eating. But keep in mind that you must cook hot food, and the unripe beans easily lead to baby diarrhea.
Beans should not be eaten raw, eaten easily poisoned, this is because the bean contains trypsin inhibitor, hemagglutinin and hemolysin, these substances are irritating to the cell membrane, can destroy red blood cells. If improper processing methods, they enter the body, can stimulate the gastrointestinal tract, causing local congestion, swelling and hemorrhagic inflammation of the gastrointestinal tract, can cause the human body red blood cells to agglutination and hemolysis, and even cause hemolytic jaundice. However, when the beans are heated to above 100°C, these toxic substances will degenerate and disappear. Therefore, it is necessary to ensure that the beans are thoroughly cooked before they are safe to eat.
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