What to do if pregnant women are poisoned by eating beans

People in each region call beans differently, and in the eyes of many people, the varieties of beans are also different. Some people call beans cowpeas, while some people call them green beans. But no matter which kind of beans it is, they are all legume vegetables. When frying this vegetable, it must be fully cooked before use, otherwise it is easy to cause poisoning. So what should pregnant women do if they are poisoned by eating beans?

Green beans are also known as vegetable beans, lentils, kidney beans, string beans, and sword beans. They come in two types: tall and short. The main cause of poisoning from eating green beans is uncookedness. The saponins and hemagglutinins contained in them cause gastroenteritis symptoms.

Symptoms of green bean poisoning

The incubation period of green bean poisoning generally does not exceed 5 hours, ranging from tens of minutes to more than ten hours. The symptoms of green bean poisoning mainly include nausea, vomiting, abdominal pain, diarrhea and other gastroenteritis symptoms. People who vomit violently may experience a small amount of gastrointestinal bleeding. In a few cases, there are symptoms of gastrointestinal hyperfunction such as abdominal cramps, diarrhea, and hyperactive bowel sounds. It is also accompanied by neurological symptoms such as headache, dizziness, and cold sweats. Sometimes there is numbness in the limbs, burning sensation in the stomach, palpitations and back pain. The course of the disease is generally several hours or 1 to 2 days, with a good prognosis. If the symptoms of green bean poisoning are more severe, the patient needs to be sent to the hospital for treatment.

What should pregnant women do if they are poisoned by eating green beans?

What should you do if you get poisoned by eating green beans? In fact, the easiest thing to do is to start with prevention. Just don’t eat green beans that have been left out for too long or are old. Before cooking, remove the ends and pods of the green beans which contain more toxins, so that the green beans do not appear to have their original green color. When cooking, remember to make sure all the green beans are cooked thoroughly. The amount in each pot should not exceed half of the pot capacity. After frying with oil, add appropriate amount of water, cover the pot and simmer for about 10 minutes. Use a spatula to constantly turn the green beans so that they are heated evenly. In terms of treatment, there is currently no specific medicine for green bean poisoning. Those with mild poisoning will generally recover on their own after diarrhea, but symptomatic treatment is required, such as vomiting, gastric lavage, diuresis and other detoxification measures. It is forbidden to take drugs indiscriminately, especially pregnant women.

Patients with severe poisoning, such as dehydration due to continuous vomiting, or symptoms of hemolysis, must be sent to the hospital for treatment immediately. The doctor will give symptomatic treatment. For those with severe vomiting and diarrhea, glucose saline and vitamin C can be given intravenously to correct water and electrolyte disorders and promote the excretion of toxins. When coagulation occurs, low molecular weight dextran, heparin, etc. can be given. There is also a folk legend that drinking licorice and mung bean tea has a certain detoxification function.