Why onions make you cry and how science is trying to stop the tears
1. Inside each onion cell are two separate components: enzymes and sulfur-containing compounds2. When you slice into the onion, these components mix and form a volatile gas called syn-Propanethial-S-oxide.3. This gas wafts up into your eyes and reacts with the water in them to form a mild sulfuric acid.4. Your eyes, not fans of acid, begin to sting and your tear glands go into overdrive to flush it out.IT'S NOT EMOTIONAL, IT'S CHEMICALUnlike crying from sadness, this is a reflex tear, triggered by your body's protective mechanisms. You're not upset about dinner prep, your eyes are literally defending themselves.CAN YOU STOP THE WATERWORKS?Actually, yes. Some hacks to try:Chill the onion before cutting. Cold temperatures slow down the reaction.Use a sharp knife. A cleaner cut breaks fewer cells, releasing less gas.Cut under a vent or fan. Blowing the gas away before it reaches your eyes helps.Wear goggles. Yes, it looks ridiculous. But yes, it works.THE SCIENCE THAT SELLSInterestingly, scientists in Japan have developed a tear-free onion by turning off the gene that makes the tear-inducing enzyme. But purists argue it takes away from the essence of the onion's flavour. After all, the same compounds that make you cry also give the onion its sharp bite.SO, WHY DO WE KEEP CUTTING THEM?Despite the tears, onions are a cornerstone of countless cuisines: Indian tadkas, French soups, Mexican salsas, you name it. They're pungent, complex, and worth every sting. So the next time your eyes start watering mid-chop, just remember: it's not you, it's science. And dinner will be all the better for it.- Ends
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