Beans contain plant "lectins", also known as "physostigmine", which can cause red blood cells in the human body to agglutinate and are therefore toxic. Children are highly sensitive to lectins, and poisoning can easily cause vomiting, abdominal pain, and sometimes headache, dizziness and other symptoms. "Lectins" can be completely destroyed and lose their toxic effects at high temperatures. Therefore, when cooking lentils, especially autumn lentils (because autumn lentils contain more "lectin"), they must be cooked thoroughly to make the toxicity of the "lectin" disappear before they can be eaten. If the heating is not complete, the taste will be stiff, the beany smell will be strong, and the toxins in the lentils will not be eliminated, which can easily lead to poisoning. In particular, eating dumplings stuffed with lentils, lentils blanched in cold water, and lentils fried over high heat can easily cause poisoning. However, due to the longer heating time of braised lentils, poisoning rarely occurs after eating.