For health reasons, avoid poisonous red bean bracelets.

Acacia beans contain abrin toxin protein, as well as abrine, hypaphrine, trigonelline and abric acid. The acacia toxin protein is highly toxic. At a very low concentration, it can cause agglutination and hemolysis of red blood cells, which is highly irritating to mucous membranes and toxic to other cells.

The acacia bean bracelet is a bracelet made of processed acacia beans. Apparently, abreast bracelets are poisonous. However, the acacia beans generally used for making bracelets have been physically dried and are very hard, so the chance of accidental ingestion is very small.

Wearing a bracelet made of acacia beans generally does not cause any harm to the human body, as long as it is not eaten. However, for personal safety reasons, try not to wear abrass bracelets.

Abrus precatorius (scientific name: Abrus precatorius? L.): Fujimoto. The stem is thin and weak, with many branches. Pinnately compound leaves; leaflets 8-13 pairs, membranous, opposite, nearly oblong. The racemes are axillary, 3-8 cm long; the inflorescence axis is thick and short; the flowers are small and densely packed into a head shape; the calyx is bell-shaped, with 4 shallow lobes of calyx teeth, covered with white strigose hairs; the corolla is purple, the petals are triangular in shape, and the petals are The keel flap is narrow. The pods are oblong, with leathery petals that will split when mature and contain 2-6 seeds; the seeds are oval, smooth and shiny, with about two-thirds of the upper part being bright red and the lower third being black. The flowering period is from March to June, and the fruiting period is from September to October.

It is a poisonous plant of the genus Acacia in the Fabaceae family and is widely distributed in tropical areas. The seeds contain a protein called abrine, which is highly toxic and can cause poisoning if ingested, and even death in severe cases. The seeds can be made into beaded ornaments and percussion instruments; Taiwanese folk also spread the practice of adding the stems to tea to add aroma.

Reference materials: Ask and Answer website