Since autumn, many cases of food poisoning from eating lentils have occurred. Some people, for safety's sake, no longer eat lentils, beans, and other legumes, but this does not solve the problem fundamentally. Experts remind us that learning how to eat lentils safely and mastering the correct cooking methods is key.
Wang Yi, Director of the Diet and Nutrition Department at Beijing Guang'anmen Hospital, told a reporter from the "Life Times" that there are many types of legumes, common ones including lentils (also known as green beans, kidney beans), beans (also known as cowpeas), sweet peas, and snow peas. Among them, autumn lentils harvested after the first frost contain a higher level of lectin, which is not easily digested in the body, can inhibit thrombin and prolong clotting time, leading to food poisoning. Wang Yi said that there are many ways to cook lentils, but no matter which method is used, they must be heated and thoroughly cooked; only then can the toxic lectins and hemolysins be neutralized. "The lentils that cause poisoning have a common characteristic: their color has not completely changed, and they taste raw, hard, and have a strong bean-like flavor. Therefore, when cooking, the heat should be higher and the cooking time longer than for other vegetables."
In addition, Wang Yi also gave a special reminder: adding an appropriate amount of minced garlic just before the lentil dish is finished not only changes the flavor but can also sterilize and detoxify. The sulfur compounds in garlic have strong antibacterial effects and can also remove toxic substances from the gastrointestinal tract; the trace element selenium in garlic can reduce the liver's detoxification burden, thereby protecting the liver. Minced garlic can be added to sterilize and detoxify in cold salads, stir-fries, or stewed dishes. In conclusion, Wang Yi pointed out that legumes are rich in vitamins and minerals, and as long as they are prepared with the correct methods, they are beneficial and harmless to the human body.