Chopping onions can leave experienced chefs in tears, and despite old wives’ tales to stop your eyes streaming, the reason why you cry is one of life’s mysteries.But scientists at the American Chemical Society think they’ve found the answer.And they explain all in this handy video.One of the scientists explains: “The answer to why onions make you cry begins underground.
“Onions are a vegetable that belong to the plant genus allium – along with 400 other variations that include garlic and chives.Sulfur in the earth is absorbed by these vegetables to form amino acids sulfoxides, sulfur compounds that readily turn into gas.The sulfenic acid and onion enzymes react to form syn-propanethial s-oxide.”She added: “This tough to pronounce gas floats up from the chopped onions and eventually reaches your eyes.”Your eyes react to protect them from the chemical and they start to water.
Note:
- Refrigerate your onions before cutting – the cold reduces some of the “volatile onion compounds” so they don’t turn into a gas
- Or wear goggles