Beans can't be eaten raw. Consumption of raw or uncooked bean curd is easy to cause poisoning, which is due to the raw bean curd contains two harmful substances: hemolysin and toxic protein. When people eat raw bean curd, these two toxins on the gastrointestinal tract has a strong stimulating effect, the lesser feel abdominal discomfort, the heavier appear vomiting, diarrhea and other symptoms of poisoning, especially children.

While these two substances in the bean curd are toxic to the human body, it has its own characteristics and weaknesses, that is, it does not tolerate high temperatures. Therefore, whether the parents at home, or nursery school chef, in the children's cooking bean curd this dish, must be fully heated to cook, or rapid heating for more than 10 minutes to ensure that the bean curd is cooked through, the harmful substances will be decomposed into non-toxic substances. Need to keep in mind is that the beans must be blanched thoroughly to prevent poisoning. Because the beans and other legumes, like vegetables, contain saponin and plant agglutinins, these two substances on the gastrointestinal mucosa has a strong stimulating effect, and on the destruction of cells and hemolytic effect, severe hemorrhagic inflammation will also occur. After poisoning the patient may have epigastric pain. Fullness, nausea, vomiting, diarrhea and so on . In severe cases, there may be vomiting blood, numbness of the limbs and other symptoms. These two poisonous substances are not heat-resistant, and the toxic substances can be destroyed after sufficient heating. The main way to prevent bean poisoning is to thoroughly fry and cook the bean, cooked, and then eat.