{"id":8630,"date":"2019-10-26T12:20:10","date_gmt":"2019-10-26T10:20:10","guid":{"rendered":"https:\/\/curiosifymagazine.com\/?p=8630"},"modified":"2019-10-25T12:20:39","modified_gmt":"2019-10-25T10:20:39","slug":"why-do-we-cry-when-we-cut-onions","status":"publish","type":"post","link":"https:\/\/curiosifymagazine.com\/en\/why-do-we-cry-when-we-cut-onions\/","title":{"rendered":"Why Do We Cry When We Cut Onions?"},"content":{"rendered":"\n
\"\"<\/figure><\/div>\n\n\n\n

Onions are delicious, full of health benefits<\/a>, and used often in culinary creations<\/strong>. However, when it’s time to cut it, we have to suffer the consequences: Burning feeling, itchy eyes followed by waterfalls of tears.<\/strong> Thus, why do we cry when we cut onions?<\/strong><\/p>\n\n\n\n

We all have experienced that uncomfortable situation<\/strong> when cutting onions. However, only few people know the scientific explanation <\/strong>behind it. <\/p>\n\n\n\n

What Is The Tear Factor in Onions?<\/strong><\/h3>\n\n\n\n
\"\"<\/figure><\/div>\n\n\n\n

When we cut onions, we unleash a chain of chemical reactions<\/strong>, according to Dr. Eric Block.<\/a> The molecules<\/strong> of the onion’s tissues break to form a volatile, sulfuric gas<\/strong>. <\/p>\n\n\n\n

This gas once reaches the eye<\/strong>, transforms into small bits of sulfuric acid.<\/strong> The latter is the main cause <\/strong>of that itchy sensation we get, and which leads to tears.<\/strong><\/p>\n\n\n\n

The Chemical Explanation Behind It<\/strong><\/h3>\n\n\n\n
\"\"<\/figure><\/div>\n\n\n\n

What the tear factor<\/strong> mean scientifically, is that enzymes within us<\/a><\/strong> <\/a>control the situation. Furthermore, Dr. Block explains that ”Enzymes are amazing molecules.” Their main job is to fasten chemical reactions<\/strong>, to stabilize the molecules found in the onion, with the ones in our eyes.<\/strong> It’s referred to as the alliinase<\/a><\/strong> <\/a>enzyme.<\/p>\n\n\n\n

Japanese researchers have tried to play around with it in order to create onions that don’t cause you to cry.<\/strong> However, even though they tried keeping alliinase from triggering the reaction that led to sulfuric acid<\/strong>, it didn’t work.<\/p>\n\n\n\n

How to Prevent Crying When Cutting Onions?<\/strong><\/h3>\n\n\n\n
\"\"<\/figure><\/div>\n\n\n\n

There is no absolute method <\/strong>that is confirmed to be efficient. Yet, there are some possible ways to make us cry less when we cut onions. <\/strong><\/p>\n\n\n\n

Leaving the onion in the freezer for about 15 minutes before<\/strong> using them. This helps reduce the amount of alliinase <\/strong>in the air, and therefore it has less chances to reach the eye<\/strong>. You can also try to chew gum <\/strong>while cutting onions, because it forces you to breath from your mouth.<\/strong> This leads to producing saliva which absorbs the vapor emitted by the onion.<\/strong> <\/p>\n\n\n\n

Photos: Unsplash, Pixabay<\/p>\n","protected":false},"excerpt":{"rendered":"

Have you ever wondered why we cry when we cut onions? Well, it has a simple chemical explanation. 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