How to Prevent Lentil Poisoning

Many people experience symptoms of lentil poisoning when eating lentils, so how can we better prevent lentil poisoning?

The “meat” of vegetables

Lentils are legumes, with the scientific name Phaseolus vulgaris. They are called differently in different regions, and are also known as green beans, kidney beans, sword beans, and string beans. Lentils are rich in protein, calcium, phosphorus, iron, zinc, thiamine, B vitamins, vitamin C, and niacin, etc. They have high nutritional value and taste fresh and delicious. They contain more protein than cabbage, tomatoes, bell peppers, cucumbers, etc. They are one of the important sources of plant protein for people and can be called the meat of vegetables. Lentils have a short planting cycle, low investment, and high yield. They can be harvested all year round in greenhouses. They are truly green beans. You can see them in supermarkets and street stalls in any season. Lentils are cheap, easy to store, and easy to clean, making them popular among people.

Why are lentils prone to poisoning?

We often hear that people have been poisoned by eating lentils, such as in schools and construction sites, so that some canteens dare not purchase lentils for their employees. Why are lentils so easy to cause poisoning? This is related to the two elements contained in lentils - saponin and hemagglutinin. Only after heating to 100°C and lasting for a period of time can the two elements be destroyed. The use of methods such as blanching lentils in boiling water and frying lentils over rapid fire, with short processing time and insufficient temperature, often cannot completely destroy the natural toxins in them. Saponin has a strong irritating effect on the gastric mucosa, which can cause vomiting, diarrhea and other digestive symptoms; hemagglutinin can destroy the oxygen-carrying function of red blood cells, causing red blood cells to agglutinate and cause poisoning. When frying lentils in collective canteens, because the pot is large and the amount is large, the frying is uneven, it is not easy to cook thoroughly, and the toxic components cannot be fully destroyed, which can easily cause poisoning after eating. Therefore, lentil poisoning incidents mostly occur in construction site canteens, company canteens, and fast food companies. Generally speaking, when processing lentils at home, it is easy to cook thoroughly because of the small pot and small amount, and poisoning rarely occurs. However, with the tense pace of modern life and the popularity of "lazy" recipes, poisoning caused by cooking lentils at home has also occurred. For example, when frying lentils in the same way as cooking "snow peas", the lentils are still green after being stir-fried over high heat, and people are very likely to be poisoned after eating them. This cooking method makes green lentils a "green barrier" for "lazy people" instead of bringing "blessings" of health! As a result, lentils have become "unremitting killers in all seasons."

Therefore, if you eat undercooked lentils, you may be poisoned because the toxins are not destroyed. Lentil poisoning usually occurs 1 to 5 hours after eating lentils, and the main symptoms are acute gastroenteritis, nausea, vomiting, abdominal pain, diarrhea, watery stools, headache, and dizziness. In severe cases, hemolytic symptoms occur, such as pale complexion, jaundice, back pain, soy sauce-like urine, and shortness of breath and other hypoxia symptoms. If not treated in time, it can be life-threatening.

The key to preventing lentil poisoning - cook thoroughly

In fact, the method of preventing lentil poisoning is very simple. Cook and stew all lentils thoroughly to remove the original green color, hardness and bean smell, and the toxins can be removed. In addition, pay attention to eating tender beans and do not buy or eat old lentils. Before processing, it is best to remove the tips and pods of the lentils and soak them in water for 15 minutes, so that it is safer to eat. Be more careful with Northeast oil beans, because it is difficult to cook these "large lentils" thoroughly to remove the toxins.

Self-help for lentil poisoning - induce vomiting immediately

If lentil poisoning occurs, emergency measures should be taken immediately. First, drink 500-600 ml of water, then stimulate the throat and tongue root with fingers or chopsticks to spit out the food you have eaten, and repeat this 2-3 times. Then take milk, egg white or thick rice soup orally to protect the esophagus and gastric mucosa. After the above treatment, if the symptoms do not improve and the person develops pale face, jaundice, and a fast and weak pulse, he or she should be sent to the hospital for treatment immediately.