Why do we cry when cutting onion?

Anyone who has ever cut onions, knows what happens then - the eyes start to cry, we cry! But why is that? As long as the onion is uncut on the kitchen board, there is neither the flavor nor the tear factor. However, as soon as it is cut, the cells of the bulb release substances that form a gas that rises into the eyes. Each cell of an onion contains two compounds. In the outer cell layer, it is a sulfur-containing amino acid, the iso-alliin, inside the cell is the enzyme alliinase. When you cut the onion, the two substances come into contact and the enzyme breaks down the amino acid into separate parts. This produces the tear-triggering irritant. In the eyes, the flow of tears is immediately stimulated, so that the substance is washed out of the eyes again.

How can you find a remedy?

  • Cutting the onion while sitting. As the onion rises vertically, you do not cry when sitting.
  • Dip the peeled onion into the cold water, cut in half, place with the cut surface on the board and cut both halves lengthwise from the top into slices and then into cubes.

Protect yourself against the onion odor on hands and on kitchen boards by rinsing everything that comes into contact with the tuber - hands, knife, board - before and after cutting onions. And against the onion smell in the mouth you eat best parsley.

What use are the "sharp" ingredients?

According to the scientists, the onion is also used therapeutically for cold and fever, and its medicinal properties are exploited, as the onion's "spicy" ingredients have a biologically proven protection: they protect the onion against hungry invaders such as rats or voles Wear: It has antibacterial, germicidal, anti-inflammatory, diuretic and analgesic.

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