It contains a slightly different compound called alliin or PRENCSO 2, which doesn’t breakdown further into eye-stinging chemicals. However, we have a better idea why onion’s cousin garlic doesn’t have the same effect. But it’s also possible that no two onions from the same bag will have the same effect, so cutting into the vegetable may be the only way to know if it will make you cry. Higher levels of sulphur in the soil help boost both the yield and pungency of onions.Ĭertainly sweeter onions tend to have less of the sulphur-containing compounds that eventually produce the propanthial s-oxide. One plausible explanation is that it’s related to the amount of sulphur the onion has absorbed from the ground, which can depend on the soil and the growing conditions. So why do some onions have more of an eye-stinging effect than others? There is lots of debate about this.
But some research has suggested two enzymes could be needed to produces these eye-watering effects. The release of propanthial s-oxide was originally thought to be down to one enzyme in the onion known as allicinase, a biological catalyst that speeds up the production of the eye-irritating compound. Because the amount of acid produced is so small, its effect is only irritating and not harmful. This irritates the lacrimal gland also known as the tear gland, hence the rather grand name of lachrymatory factor. There it dissolves in the water covering the surface of our eyes to form sulphenic acid. Its volatility means that, once it’s released, it quickly evaporates and finds its way into our eyes. This volatile chemical is what’s known as a lachrymatory factor. But an onion’s defence mechanism goes further, producing an even more irritating chemical, propanthial s-oxide, meant to stop the plant being consumed by pests. The plant often then tries to defend itself by releasing bitter-tasting chemicals called polyphenols that can be off-putting to hungry animals trying to eat it. When any vegetable is damaged, its cells are ripped open. But why do onions actually make us cry? And why do only some onions make us blub in this way when others, including related “allium” plants such as garlic, barely ever draw a tear when chopped? Summer brings on picnics, barbecues, and big outdoor reunions that feature plenty of food-safety hazards.Mark Antony in Shakespeare’s Cleopatra may have referred to “the tears that live in the onion”. But if you prepare the onions with squeaky-clean hands on a sanitized cutting board, it’s safe to wrap, refrigerate, and use them later. You can contaminate fresh onions if you prepare them with dirty hands or on a cutting board already contaminated by raw meat or chicken juices. Of course, myths start with a good reason and onions really are healthy for you! Even the onion skins are high in antioxidant, anti-inflammatory properties. (By the same token, raw onions strewn around your indoor environment won’t protect you and your family against the flu.) That myth has morphed into a still-circulating belief that raw onions act as “ bacteria magnets,” that attract bacteria and viruses from the environment, and hence render them dangerous to eat. Where did this idea come from? It may have roots that go back to the 1500s, when people believed that scattering pieces of cut onions around the house would protect them from bubonic plague.
It's widely debunked by food-safety experts. There's a myth floating around that says once an onion’s been cut, you have to use it all and eat it right away otherwise it can poison you. See how to cut an onion in four easy steps. This sounds silly, but it works! The bread will absorb some of the gases as they waft toward your eyes.
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