Why Do Onions Make You Cry??

Decoding the Kitchen's Tear-Jerking Chemical Formula Ever get teary-eyed every time you chop an onion? This is actually a clever defense mechanism that onions evolved to protect themselves from animals in the wild. When you cut through an onion's cell walls with a knife, the alliinase and amino acid sulfoxides, which were previously separated inside the cells, instantly mix. This triggers a chemical reaction, releasing volatile hydrogen sulfide gas. Once this gas comes into contact with the moisture on the surface of your eyes, it converts into a small amount of sulfuric acid. To protect your eyes from the irritation, your brain immediately sends signals to your tear glands, prompting a large secretion of tears to wash away the irritant. If you want to avoid this 'silent crying' next time, try chilling the onion in the refrigerator for a while. The low temperature can effectively slow down the chemical reaction, preventing you from watering up while prepping your ingredients!