Why Do Onions Make You Cry? The Reason Will Surprise You
Why Do Onions Make You Cry? Gone are the days when cooking was a calm and simple act, when our mothers and grandmothers stirred delightful magic into meals using just a handful of ingredients.
Back then, food wasn’t just a source of nourishment, it was comforting and uncomplicated and today? Chopping an onion feels like a difficult science experiment. One minute you’re dicing it into bits, and the other minute, your eyes start stinging and your nose starts tingling. But why do onions make us cry?Believe it or not, the tearful reaction isn’t personal, but it’s a survival mechanism. Onions are humble bulbs that grow underground, sharing their space with critters like bugs and voles that try to take a bite out of them. So nature gave onions a defence mechanism, when the cells of the onion are broken by slicing, chopping or chewing, a set of reactions are triggered and a new compound called ‘syn-propanethial S oxide,’ a gas that quickly makes its way into the air and up to your eyes.
Why Do Onions Make You Cry?This gas is what affects the moisture in the eyes, forming a mild sulphuric acid. Not all onions are created equal in this biochemical warfare. Onions, including yellow. Red and white onions are packed with higher levels of sulphur compounds. The tear-jerking defence doesn’t just affect us, but it’s meant to stop animals from nibbling on onions in the wild. As we understood that the reaction is responsible for teary eyes, but what can be done to prevent crying while chopping or slicing onions? Here are some tips!Chill the onions: Simply pop the onions in the freezer for about 30 minutes before chopping, as cold temperatures slow down the enzymes which are responsible for the chemical reaction. Use a sharp knife: A sharp knife is believed to create cleaner cuts, which reduces the chemical process. Dull blades crush onion cells, causing more enzymes and sulphuric compounds to be released, leading to watery eyes.
Protecting or shielding eyes: It is observed that individuals wearing contact lens have reported less irritation and as the lenses shield the eye’s surface. Add acid: By adding a splash of lemon juice or vinegr, you can simply alter the pH on the cutting board which will hinder the enzyme activity and reduce the onion reaction. Despite all the mess onions manage to create, the ingredient still stands as a culinary cornerstone. Its rich and bold flavours are what make the dishes delicious. This kitchen staple can be handled by following some simple tips and hacks for seamless cooking.Why Do Onions Make You Cry?
