Toxic symptoms of lentil horn?

summary

As a home dish, there are many kinds of beans and vegetables, such as lentils (Note: lentils are not kidney beans), beans (also known as cowpeas), sweet peas and Dutch beans. Among them, the autumn lentils after frost contain high content of legumin, which is not easy to digest in the body, and can inhibit thrombin and prolong the coagulation time, causing food poisoning.

Toxic symptoms of lentil horn?

Food experts said that the cause of lentil poisoning is that lentils contain a kind of natural toxic substances called saponins (also known as saponins). Improper processing can cause food poisoning. The incubation period of lentil poisoning is short, generally 2 to 4 hours. The poisoning patients will have nausea, vomiting, abdominal pain, diarrhea, headache, dizziness, palpitation, chest tightness, cold sweat, cold hands and feet, numbness of limbs, chills and other symptoms. After timely treatment, most patients can recover in 24 hours without death.

When making, it must be hotter and longer than other vegetables. " Appropriate amount of garlic can kill bacteria and detoxify. In addition, Wang Yi also specially reminded that adding an appropriate amount of minced garlic before lentil dishes come out of the pot can not only change the taste, but also sterilize and detoxify. The sulfur compounds in garlic have strong antibacterial effect and can remove the toxic substances in the stomach; Selenium in garlic can reduce the detoxification burden of liver and protect liver. Cold, stir fry or stew, you can put garlic to sterilization and detoxification. In short, Wang Yi pointed out that legume vegetables are rich in vitamins and minerals, so long as the correct production method is adopted, it is beneficial to human health.

Lentils can be eaten with cauliflower to invigorate the kidney and spleen, with chicken to replenish essence and marrow, activate blood circulation and regulate menstruation, with duck to nourish yin, deficiency, stomach and kidney, with mushroom to beautify skin and prolong life, but not with orange or clam to eat, the consequences are very bad.

matters needing attention

Because the toxic substances contained in lentils can be destroyed by continuous high temperature, when cooking, don't be greedy for crispness and tenderness. It should be fully heated to make the color of lentils change completely. The inside and outside of lentils are ripe, and there is no beany smell when eating, so as to avoid poisoning. In particular, group dining units, such as canteens on construction sites, canteens of government institutions and schools, hotels and guest houses for reception of meetings or banquets, are high risk areas of lentil poisoning, so we must master the principle of complete familiarity.