Risk of poisoning: Do not eat green beans raw

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MunichBeans are easy to grow yourself. But be careful: even if the crunchy fruits look tempting, they should not be eaten raw: the legumes contain toxins. The right cooking time makes the vegetables digestible, explains the Poison Information Center North in Göttingen.

Poisonous phaseolins, including phasin, can be detected in the seeds and pods of beans. And the poison of the inconspicuous beans has it all: just a few seeds can be enough to cause ailments. Because Phasin passes from the intestine into the blood, where it causes the red blood cells to clump together.

Nausea and bloody diarrhea

The first signs of poisoning usually appear two to three hours after consumption. The patients complain of nausea, abdominal pain, and vomiting. Bloody diarrhea, fever, chills and sweats can also plague the poisoned. In extreme cases, it can even lead to seizures or shock. As first aid, experts advise drinking plenty of fluids after consumption and seeking medical treatment immediately.

20 minutes of cooking

But it doesn't have to get that far, because the phaseolines are rendered harmless by boiling. When heated to 100 ° C, the toxins are destroyed within 20 minutes, writes the Poison Information Center North. Then nothing stands in the way of enjoyable consumption. (lh)

Source: Citizen Information Poison Information Center North: Risk of poisoning from haricot beans (08/29/2014)

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