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Why Do Onions Make Me Cry: Unveiling the Secrets of a Tearful Kitchen

Greg Foster

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Published in Why Do Onions Make Me Cry?: Answers To Everyday Science Questions You Ve Always Wanted To Ask

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Why Do Onions Make Me Cry?: Answers to Everyday Science Questions You've Always Wanted to Ask

by Jay Ingram

4.3 out of 5

Language	:	English
File size	:	12116 KB
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Print length	:	289 pages

If you've ever shed a tear while chopping onions, you're not alone. In fact, it's a common experience that has puzzled humans for centuries. Why do these pungent bulbs cause our eyes to water so profusely? Join us as we delve into the fascinating science, explore the historical significance, and uncover practical tips to minimize those watery eyes.

The Science Behind Onion Tears

The tear-inducing culprit in onions is a chemical compound called syn-propanethial-S-oxide (SPSO). When you cut or crush an onion, SPSO is released into the air and mixes with the moisture on your eyes. This mixture reacts with an enzyme called lachrymatory-factor synthase (LFS),which triggers the production of tears.

The purpose of these tears is to protect your eyes from potential irritants. Tears contain antibacterial and antiviral agents that help flush out foreign particles and kill harmful microorganisms. In the case of onions, SPSO is mistakenly identified as a threat, leading to the overproduction of tears.

Historical Significance of Onion Tears

The phenomenon of onion tears has been documented throughout history. Ancient Egyptians, Greeks, and Romans believed that the tears shed while cutting onions were a symbol of mourning or sadness. In some cultures, onions were used in rituals and ceremonies to evoke tears and express grief.

During the Middle Ages, onions were often used as a form of punishment. Prisoners or suspected criminals were forced to peel or cut large quantities of onions, resulting in prolonged periods of intense eye irritation. This practice was believed to be a way of extracting confessions or inducing repentance.

Tips to Minimize Onion Tears

While it's unlikely to completely eliminate onion tears, there are several effective strategies to reduce their intensity:

Chill your onions: Placing onions in the refrigerator or freezer for about 30 minutes before cutting can slow down the release of SPSO.
Cut the root end last: The highest concentration of SPSO is found near the root end of the onion. By cutting the root end last, you minimize the amount of SPSO released.
Use a sharp knife: A dull knife will crush the onion cells more, releasing more SPSO. A sharp knife makes clean cuts, reducing the amount of SPSO released.
Wear goggles or safety glasses: This is the most effective way to prevent onion tears from reaching your eyes.
Use a fan or ventilation: A fan or ventilation system can help disperse the SPSO in the air, reducing its exposure to your eyes.

The mystery of why onions make us cry is a testament to the intricate workings of nature. The chemical reaction between SPSO and LFS triggers a protective response in our eyes, leading to the production of tears. While it can be a nuisance at times, the science behind onion tears is both fascinating and enlightening.

By understanding the causes and exploring practical solutions, we can navigate the onion-cutting process with a little more ease and a lot less crying. So next time you reach for an onion, remember the intriguing journey behind those teary eyes and embrace the flavorsome potential that awaits you.

Why Do Onions Make Me Cry?: Answers to Everyday Science Questions You've Always Wanted to Ask

by Jay Ingram

4.3 out of 5