In the undercooked beans cooked to 80℃, the toxin is higher. Therefore, the best way for beans is to pinch off both ends and then stew them with water, and ensure that the water in the pot has not passed the beans. If the two ends of the beans are not removed or not completely cooked, it is easy to produce adverse reactions such as nausea, vomiting, diarrhea and dizziness after eating.
Extended data
Precautions for eating beans:?
1, need to remove the bean gluten?
Beans should be removed before cooking, otherwise it will not only affect the taste, but also be difficult to digest. Because beans will produce too much gas in the process of digestion and absorption, which is easy to cause abdominal distension, people with functional dyspepsia and chronic digestive tract diseases should try to eat less. ?
2. If there are adverse reactions, you should see a doctor in time?
The incubation period of bean poisoning is generally 30 minutes to several hours. Poisoned people may have gastrointestinal symptoms such as nausea, vomiting, abdominal pain and diarrhea, accompanied by nervous system symptoms such as headache, dizziness and cold sweat. Sometimes numbness of limbs, palpitation, chest tightness, chills in hands and feet, chills, etc. Severe cases, such as vomiting and diarrhea, resulting in dehydration, or hemolysis, should be sent to the hospital in time for treatment.
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