"A garden of spring rain scoops, full of autumn wind cauliflower bean blossoms." With the arrival of autumn, phaseolus vulgaris (including lentils, four-season beans, knife beans, etc.) is listed as a large number of seasonal vegetables, and it is also the season of high incidence of phaseolus poisoning. The Beijing Municipal Center for Disease Control and Prevention issued a document today to remind everyone that processed beans must be "thoroughly heated, cooked thoroughly" to prevent poisoning of beans.
Contains a variety of natural plant toxins
Phaseolus vulgaris contains natural phytotoxins such as saponins and erythrocyte lectins. Saponins have a strong irritation to the gastric mucosa, and erythrocyte lectins can destroy the body's red blood cells, reduce the oxygen carrying capacity of red blood cells, and cause poisoning caused by red blood cell agglutination.
Patients with Phaseolus vulgaris poisoning generally have nausea, vomiting, abdominal pain, diarrhea, dizziness, headache and other uncomfortable symptoms within 2-4 hours. In most cases, the symptoms of Phaseolus vulgaris poisoning are mild, and patients can quickly recover their health, but due to individual differences, consumption and other factors, they need to seek medical attention in time when the symptoms are serious.
The collective canteen tries not to buy beans
It is actually very easy to prevent phaseolus poisoning, just remember the four words "cooked thoroughly". However, these four words are often ignored because they look simple, and the collective unit canteen is often ignored because of the large amount of one-time production, and it is easy to cause some beans to be thoroughly cooked due to uneven heating in the cooking process, which can easily cause group bean poisoning incidents.
Therefore, it is recommended that the collective canteen try not to buy beans. According to the Regulations on the Management of Food Safety and Nutrition and Health in Schools, primary and secondary schools and kindergarten canteens are not allowed to process and produce high-risk foods such as beans.
Blanch the beans and stew the beans in oil
When making Beans at home, it is also recommended to blanch them in boiling water and then stir-fry until the Beans lose their emerald green color and beany taste before eating, it is best not to blanch them as cold dishes or cold noodles.
Special attention should be paid to the cooking of oil beans, because this kind of carob pods are thick and thick, the beans are full, and it is not easy to cook it thoroughly in general cooking, and it is recommended to use the cooking method of stewing.
Source: Zhonggong Network