Introduction
Allium cepa, also known as onion or bulb onion, is one of the most widely cultivated species of the genus allium. It is very nutritional and gives a special flavour to our meals. Little wonder that many people cannot cook without it. There are many health benefits that come with adding onions to food. They are rich in antioxidants and can lower the risks of getting many diseases like cancer, heart diseases, diabetes, etc.
Despite the nutritional value of onions and the great flavour it adds to meals, a lot of people avoid using it in their meals. This is because onions are high irritants. The cutting of onions is synonymous with tears. Despite the multiple benefits using onions in food has, a lot of people tend to boycott it totally because of the discomfort that comes with it.
Over the years, different people have tried using different methods to reduce the irritation that comes with cutting onions, many of which have no empirical evidence. For example, many people believe that chewing gum while cutting onions help you not to cry, but does it really work? Does chewing gum help when slicing onions? Well, this article will show you better scientifically proven techniques.
Why do we cry when chopping onions?
But wait, have you ever wondered why chopping onions often leads to a stream of tears? The answer lies in the chemical composition of onions and the physiological response they trigger in our eyes. In this blog post, we’ll delve into the fascinating science behind why onions make us cry.
The Culprit: Sulphur Compounds:
Onions are a staple ingredient in cuisines worldwide, known for their pungent aroma and distinctive taste. The primary reason behind the tearful experience while cutting onions is the presence of sulphur compounds. When onions are cut or damaged, enzymes in the onion cells break down amino acid sulfoxides, releasing a volatile gas called syn-propanethial-S-oxide (or simply, onion lachrymatory factor).
Irritation and Tear Production: As the onion lachrymatory factor diffuses into the air, it comes into contact with our eyes. Our eyes have a natural defence mechanism to protect them from irritants and foreign substances. When the gas reaches our eyes, it triggers a series of physiological responses.
The surface of our eyes contains a thin layer of tear film, consisting of water, oils, mucus, and antibodies. The gas reacts with this tear film, creating a mild sulfuric acid. This acid stimulates the sensory nerves in our eyes, causing irritation.
In response to the irritation, our eyes produce tears to dilute and wash away the irritant. These tears are different from emotional tears and serve as a protective mechanism. They help to flush out the irritant, reducing the concentration of the acid and soothing the eyes.
How to cut onions without crying
I know you must have tried many techniques to reduce the irritation or totally prevent the tearing that comes with cutting onions. At some point, you may have even avoided cooking with onions totally because of the discomfort they cause you. But why avoid them when they have so many benefits that your body needs? Did you also know that onions are good for Wright loss? Well, there you have it. So, you don’t have to completely shut yourself away from using them.
Although tears while cutting onions are almost inevitable, there are a few methods you can try to minimize the discomfort:
Refrigerate the onion:
Cooling the onion before cutting can slow down the enzyme activity, reducing the production of the volatile gas. The simple trick is to refrigerate for 30 minutes to one hour before cooking. This will give the onions enough time to settle its volatility.
Cut near running water: Chopping onions near a running tap or under running water can help to wash away the gas, preventing it from reaching your eyes. To achieve this, always cut in the kitchen sink. But what if there is no running water in your kitchen? Then, cut in a bowl of water and sieve afterwards. Cutting in a bowl of water prevents the gas from escaping immediately.
Use a sharp knife:
A sharp knife causes less damage to onion cells, minimising the release of irritants. The quicker the cut, the slower the reaction time. Escape of sulfur compounds happen in seconds. Using blunt knives can equate the reaction time which makes the irritation almost unavoidable. Always keep your knife sharp.
Wear goggles or glasses:
Creating a barrier between your eyes and the onion’s gas can be an effective way to prevent tears. The lachrymal glands just around the eyes are the principal factors prompting tears. The best way to cut onions without crying is to wear glasses and block these from irritation.
Conclusion
The phenomenon of tearful chopping while working with onions is a result of the release of sulfur compounds and the subsequent irritation they cause to our eyes. Understanding the science behind this natural reaction can help us minimize the discomfort and make the onion-cutting experience a little less tearful.
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