Urgent! Urgent! Urgent! What to do about food poisoning? I got food poisoning from eating unfried cl

The treatment methods of green bean poisoning are as follows: (1) For patients with mild poisoning, they only need to lie down and rest, drink a small amount of boiled water or strong tea, and if necessary, they can take sedatives such as diazepam, diazepam, and chlorethoxine. (2) If the poisoning is severe, if the vomiting does not stop, causing dehydration, or there are hemolytic manifestations, they should be sent to the hospital in time**.

3) The folk recipe uses an appropriate amount of licorice and mung bean decoction as tea, which has a certain detoxification effect.

Undercooked long beans can form a substance enzyme that can cause a series of poisoning symptoms. Mild cases of weakness and dizziness in the limbs, and severe cases of nausea, vomiting, diarrhea, and even foaming at the mouth and spasms. If you are poisoned by eating long beans, you should go to the hospital as soon as possible if you have the above uncomfortable symptoms.

In order to prevent poisoning of long beans, you should pay attention to the color of the beans before eating them, to see if there are signs of undercooking, and if they are not ripe, do not eat them to prevent accidents.

The main way to prevent carob poisoning is to thoroughly fry the carob before eating, like the case of processing the carob in a large pot in the canteen, it is necessary to pay more attention to stir-frying evenly, cooking and simmering thoroughly, so that the carob loses its original raw green color and beany smell.

Beans are a very common vegetable. However, in recent years, bean poisoning incidents have been common. Why is eating beans poisoned?

Use your fingers to your throat to induce vomiting, and then go to the hospital in time.

All beans and uncooked ones cannot be eaten. Because carob contains a toxic substance called toxic protein lectin, some carob contains "saponins". These two toxic substances can only be decomposed and destroyed at high temperatures.

Unripe beans, if the temperature does not reach, they cannot destroy and decompose these two toxic substances.

Beans are also known as kidney beans, kidney beans, plum beans, kidney lentils, bends, etc., which are commonly eaten vegetables by people, and are often poisoned after improper cooking.

First Aid & **:

1. First of all, gastric lavage, gastric lavage can be used with 1:5000 potassium permanganate, and then 20 to 30 grams of magnesium sulfate containing Shen are used to guide catharsis, and 250 ml of 10% glucose and a large amount of vitamin C are instilled intravenously, 500 to 1000 mg;

2. Under normal circumstances, there is no need for **, and it will heal quickly after vomiting and diarrhea;

3. Patients with severe diarrhea can be symptomatic**, and those with coagulation can be given low-molecular weight dextran, heparin, etc.

Toxic components and mechanism: It is generally believed that the toxic components related to carob poisoning are the soap II and red blood cell lectin contained in carob, which have coagulation effect.

Causes and prevention of poisoning: Mainly because it is not cooked thoroughly during cooking, which causes poisoning after eating. If the poisonous ingredients contained in it are not completely destroyed after blanching and stir-frying, the beans should be stewed, and the stir-fried food should be fully heated to make it thoroughly cooked.

Symptoms of poisoning: The incubation period is half an hour to 3 hours, and the elderly can reach 15 hours. After eating, nausea, vomiting, abdominal pain, diarrhea, dizziness, headache, and a few people have chest tightness, palpitation, cold sweats, numbness of limbs, chills, etc. In general, the course of the disease is short, the recovery is fast, and the prognosis is good.

Diagnosis: There is a history of eating underripe beans, mainly gastroenteritis poisoning manifestations, and the red blood cell lectin in the beans can be tested when conditions permit.