What is shocking is that 30 years ago in the countryside, almost every household would have such food on the table, and the pickled kitchen knife bean, known as the "rice artifact", actually contained strong toxicity, and a rural family in Sichuan became the focus of the news because of eating this dish by mistake.
So why has the once popular pickle knife beans mysteriously disappeared?
Once delicious knife beans
The knife bean is a very unique crop in appearance and taste, so it has the reputation of "sword bean", and a considerable number of people call it "knife bean".
Although the popularity of this ingredient in our country has decreased, it has remained a wildly popular ingredient throughout history.
This plant originally originated in the distant African continent and grows wildly in tropical jungles. Later, its seeds were brought to the Asian continent, possibly through ancient commercial routes or migratory birds.
Among the oldest historical documents in China, the Materia Medica literature of the Ming Dynasty has described the characteristics of knife handle beans.
At that time, doctors observed that this substance could not only be used as a medicinal herb, with the miraculous effect of clearing heat and detoxifying and hiccups, but also directly eaten as a vegetable, which was not only delicious, but also rich in a variety of nutrients such as protein and vitamins needed by the human body.
The knife bean grows very fast, has relatively low requirements for its growing environment, and its cultivation technique is relatively simple.
All you need to do is prepare a piece of fertile land and build a few wooden or bamboo poles to build a trellis so that the plants can naturally wrap around and climb. Plus, you don't need to water or weed, you don't need to fertilize, just go for high yields and you'll naturally produce shelves full of long beans and leaves.
Before the 80s of the last century, veterans in many parts of our country were very fond of planting knife beans.
Especially in the southern provinces of the Yangtze River Basin, almost every household can see the growth of bean vines in the backyard and next to the field.
The verdant leaves and bright flowers, combined with the long beans, make up a landscape like no other in the countryside.
Fresh beans can also be eaten as is, most commonly sliced and then stir-fried or soaked in boiling water to dry.
Still, the older generation's favorite dish is the spicy, sour and salty bean pickles made in brine.
They are Xi using fresh knives to cut the beans into thick chunks, then mix them with homemade brine for pickling, and finally put them in jars for fermentation.
Over time, the flesh of the bean becomes more tender, and the toxic components inside it are inhibited or broken down by the influence of salt.
This pickled food pairs well with staple foods and has a spicy and sour flavor with a salty flavor that lingers on the palate.
Due to its unique taste and unique production process, this dish once occupied an important place on the table of the previous generation, becoming a unique flavor in their nostalgia.
Another advantage of pickling knife beans is that they can be stored for a long time and do not spoil easily.
Therefore, after purchasing these items, many people tend to store them in glass bottles or other airtight containers and take them with them as delicious food on the go.
Others choose to re-fry the marinated beans or use them to make a variety of soups, which can bring more sour and spicy taste to the food.
Why is it that such delicious knife beans contain such strong toxicity?
The knife bean is highly toxic and harmful
Knife beans are rich in protein, vitamins and minerals, so they have extremely high nutritional value.
It helps to enhance physical health and prevent various diseases.
Some of the substances contained in the knife bean can not only eliminate roundworms and tapeworms, but also show certain effects in parasitic diseases.
However, this legume, which looks ordinary on the surface, actually hides a secret that no one knows.
The pods, seeds, and shoots in the bean contain a protein toxin called lectin.
These protein toxins can cause poisoning, with symptoms including nausea, vomiting, and digestive problems such as abdominal pain.
In severe cases, loss of consciousness may result.
As far as we know, the damage caused by this toxin to the human body is mainly concentrated in the following three aspects:
First of all, it can cause damage to the mucous membranes of the gastrointestinal tract.
Once poisoned, symptoms of diarrhea and hematemesis may occur, and long-term consumption may also lead to the occurrence of chronic enteritis.
Second, it hinders protein production.
In severe cases, it may lead to muscle atrophy and delayed development.
Thirdly, this can cause damage to the central nervous system.
Symptoms of poisoning include dizziness and spasms, and in severe cases, it can lead to respiratory failure and even death.
Therefore, in the process of eating the beans, they first need to be boiled to completely remove the toxins in them, and then they need to go through multiple steps such as washing and pickling to ensure that they are safe to eat.
However, the toxic protein in the knife bean was only initially confirmed in the 70s of the last century.
A poisoning accident in a county in Sichuan Province, which killed dozens of farmers, provided a key impetus for this major discovery.
Through detailed testing and analysis of the deceased's body fluids and dietary Xi, scientists finally confirmed that knife beans were the main cause of death.
At that time, ** paid great attention to this discovery.
The Ministry of Health and Epidemic Prevention mobilized resources to conduct in-depth research and investigation on the beans.
In the following years, prevention and control measures gradually improved, resulting in a decrease in the incidence of knife bean poisoning incidents year after year.
However, in that era of scarcity, the consumption of knife beans was still very common, especially in the rural areas of the south.
Before the 80s of the 20th century, many poor families in rural areas in the south mainly relied on beans as their vegetables because of poor living conditions.
This is because it is relatively simple to grow and has high yields.
Although there are certain risks, the nutritional value of knife beans has still received great attention in the case of food shortages.
Every October, the ladies of the village start processing the beans and store them in large urns for pickling.
The bright color of the finished knife beans and the taste of the beans are both sour and crisp, which has become a folk tradition.
The knife beans I made myself are even more delicious than any lamb skewers!"Older people have a soft spot for its unique tastes and flavors.
However, with the gradual improvement of living standards, most of the general population has rarely eaten such wild foods anymore.
What is the reason behind the fact that the knife bean was once very popular, but now it has almost faded out of our sight?
The knife takes the beans off the tableThe reason for disappearing from people's sight.
The number one factor in the loss of knife beans is the inherent safety risk.
The presence of specific doses of toxic substances in these plants is quite complex and the slightest negligence can lead to poisoning incidents.
As people's awareness of health and food safety grows, they begin to worry about its potential hazards and gradually move away from this mouth-watering delicacy.
People's perceptions of consumption and aesthetics have undergone a shift.
The taste of the beans is relatively monotonous, and eating them for a long time may cause the texture to become greasy.
Nowadays, a wide variety of seasonal vegetables can be found everywhere, and they are not only attractive in appearance, but also very rich in taste.
This is more in line with contemporary people's pursuit of novelty and diversity.
Driven by a fast-paced lifestyle, most people are more inclined to opt for fast food and ready-to-eat foods.
The complex process of making knife beans is out of step with this era.
The cultivation of knife beans is quite difficult, and its yield is relatively limited.
With the gradual decline in consumption levels, farmers' enthusiasm for planting crops is also significantly less than in the past.
This is one of the key factors that has led to its gradual disappearance from the mainstream dining table.
This dish is unfamiliar to many young people, so the opportunity to continue the tradition is lost.
In the pursuit of efficiency and innovation, we should also retain some of the essence of traditional culture.
Although the popularity of the bean is not as good as in the past, its unique shape and strong taste are still something we should cherish.
If we can improve the processing technology and reduce the potential safety risks, then this traditional local dish may be revitalized and breathed new life into it.
This phenomenon is also reflected in a variety of other traditional foods.
On the basis of ensuring that security needs are met, we should carefully consider the pros and cons and appropriately preserve the uniqueness of certain geographies.
This not only enriches our eating Xi habits, but also adds more charm to our lives.
Epilogue. Knife bean is not only an ingredient, it is also a kind of emotional sustenance and memory carrier.
Although people's lives Xi and habits in modern society have changed dramatically, the food that once accompanied us to grow up is still deeply imprinted in our hearts and has become a precious memory that we cannot replace.
However, over time, many traditional foods have faded from the public eye, and some people may have never even heard of their names.
This makes us ponder: what should we think about these traditional foods?When did our ancestors make it what it is now?They are only part of history and should still be preserved and become an integral part of our cultural heritage