Early symptoms of kidney bean poisoning
The toxic components of green beans are saponin contained in pods and hemagglutinin and trypsin inhibitor contained in beans. When the green beans are processed and matured, these poisons are destroyed, and the poisoning is mostly due to the fact that the edible green beans are not fully processed and matured. Saponin has a strong stimulating effect on the digestive system, which can cause hemorrhagic inflammation in the digestive tract and dissolve red blood cells. Hemagglutinin has an agglutination effect on red blood cells. Green beans placed for too long can also produce a lot of nitrite, causing nitrite poisoning.
The incubation period of kidney bean poisoning is tens of minutes to several hours, generally not more than 5 hours.
The main symptoms are gastroenteritis such as nausea, vomiting, abdominal pain and diarrhea, accompanied by nervous system symptoms such as headache, dizziness and cold sweat. Sometimes numbness in limbs, burning sensation in stomach, palpitation and backache. The course of disease is usually several hours or 1-2 days, and the recovery is good. If the poisoning is deep, it needs to be sent to hospital for treatment.
Poisoning of green beans mostly occurs in collective canteens. The main reason is that the pot is small, the processing capacity is large, the stir-frying is uneven, and the heating is uneven, so it is not easy to cook the green beans thoroughly. Some chefs like to blanch green beans in boiling water first and then fry them in oil, mistakenly thinking that it is safe to heat them twice. In fact, neither heating is thorough, and finally the toxin is not destroyed. Some chefs covet the beautiful color of green beans and don't heat them thoroughly.