Did you not poison the green beans?

Did the green beans become poisoned after they cooked?
Poisoning
Lethal Toxin: Saponin
Deadly mechanism: If the green beans are not cooked, the saponin in the beans will strongly stimulate the digestive tract, and the beans contain prothrombin, which has a coagulation effect. In addition, green beans also contain nitrite and trypsin, can stimulate the body's stomach, causing food poisoning, gastrointestinal symptoms appear.
Detoxification method: In order to prevent poisoning of green beans, be sure to cook and cook the green beans.
Why the green beans are not cooked why they are poisoned
It turned out that the beans on the beans contained an alkaloid called saponin and a chemical called hemagglutinin. When they enter the body, saponin will stimulate the digestive tract mucosal intensely, causing local congestion, swelling, and hemorrhagic inflammation of the gastrointestinal tract; hemagglutinin will destroy the oxygen-carrying function of red blood cells, causing red blood cells to agglutinate, causing weakness, Dyslipidemia, anemia, and other hemolytic symptoms. Only when the beans are heated to 100Â°C can they be completely destroyed.
The incubation period of green bean poisoning is as small as tens of minutes, and as many as 4-5 hours. Poisoning patients will exhibit symptoms such as nausea, vomiting, and diarrhea. Severe persons may experience numbness in the limbs, burning in the stomach, and flustered feelings. They may also be accompanied by dizziness, headache, chest tightness, chills, and cold sweats. However, the course of poisoning of green beans is relatively short, mostly 1 to 2 days, and some people can even recover their health within hours.

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