Eating a large amount of uncooked beans can cause poisoning, causing nausea, vomiting, abdominal pain, bloating, diarrhea, stomach burning and other digestive system symptoms. In severe cases, the poisoned person may also experience dizziness, Nervous system symptoms such as headache, palpitation, chest tightness, cold sweat, and numbness of limbs.

It turns out that beans contain a toxic protein called lectin, and some beans contain saponins. Both of these substances can cause damage to human health. However, both toxins are afraid of high temperatures. Under the action of high temperatures, the toxins are decomposed and destroyed, losing their toxicity. If the beans are stewed or fried for a short time and the beans are not cooked, the half-cooked beans will still contain toxic proteins and saponins. Especially some people like to eat fresh and crisp beans, which will contain more toxins. Such beans will be poisonous.

Some people also like to eat beans made in this way: blanch them in boiling water, soak them in cold water, then cut them into shreds and serve them as cold dishes; or blanch the beans in boiling water... and then pickle them with salt after cooling. Pickles, these are not eaten properly. Because the green beans are not yet cooked after being "blanched" and still contain a large amount of toxins, they will be poisoned after eating. However, if you eat less, the symptoms of poisoning will be mild.

At present, there is no specific medicine to treat carob poisoning, so it is particularly important to avoid poisoning. In order to avoid poisoning by eating green beans, beans must be cooked whether they are stewed, fried, or boiled. Cooked beans do not contain toxins and are safe for humans to eat.