According to food experts, the reason of lentil poisoning is that lentil contains a natural toxic substance called saponin (also called saponin), which can cause food poisoning if it is not processed properly. The incubation period of lentil poisoning is short, usually 2 to 4 hours. The poisoned person will have symptoms such as nausea, vomiting, abdominal pain and diarrhea, headache, dizziness, palpitation and chest tightness, cold sweat, cold hands and feet, numbness of limbs and chills. After timely treatment, most patients can recover within 24 hours without death.

Experts pointed out that the processing method of lentils should be based on the principle of destroying this toxic substance, such as heating lentils evenly to 100 degrees, then boiling them on low heat for 10 minutes, or heating them at 93 degrees for 30 to 75 minutes, or heating them at 12 1 degree for 5 to1degree.

At the same time, experts reminded that because the toxic substances contained in lentils can be destroyed by continuous high temperature, you should not covet crispness when cooking, but should fully heat them to make the lentils completely color, thoroughly cooked inside and outside, and have no beany smell when eating, so as to avoid poisoning. In particular, collective dining units, such as canteens in construction sites, canteens in government institutions and schools, and hotel guest houses that receive meetings or banquets, are high-risk areas for lentil poisoning, and the principle of complete ripeness must be mastered.