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OH YOU CRY BABY!

^ HOW AND WHY

When you cut into an onion you tear through individual cells allowing their contents to be released. When the enzymes inside of the cells escape some of them will decompose and combine with other substances that have also been released from these sliced cells. Substances such as amino acid sulfoxides form sulfenic acids. These escapees have rearranged themselves into a volatile gas. As the gas rises and makes contact your eyes the tears start flowing. Any eye-irritant is most likely to spur the lacrimal ducts (tear ducts) to produce fluids in an attempt to flush away the objectionable substance.

^ METHODS TO REDUCE OR ELIMINATE ONION FUMES

* Use the sharpest knife you have. This will reduce the number of cells you damage.

* If you cut the onions underwater the gases will be absorbed there.
Cutting the onions under running water will also help absorb some of those nasty gases.

* Work in a well ventilated room.

* Work as quickly as you can to limit the exposure of your eyes.

* Keep your face as far away from the onion as you can. And do not bring your hands up
near your face (no matter how bad your nose itches).

* The fresher the onion the lower the sulfur contents will be.
Cooling the onion or placing it in the freezer for 20 minutes will help to lower the
quantity of the fumes released.

* Proportionally these enzymes are more concentrated near the root. Because of this,
leaving the root area intact (don't trim it off) will reduce the production of this
obnoxious gas.

* Glasses can help and air tight goggles are a sure bet.

* If you are going to cut a large number of onions a fan might be a good investment in an
effort to blow the fumes away from your face.

* Some kitchens have a down-draft vent on the counter top. This is a high-end kitchen
accoutrement that most of us don't have, but if you do I would put it to good use by
helping to suck the onion fumes down and away from your face.

A FOOTNOTE: On February 2 of this year scientists from New Zealand and Japan have created a "tear free" onion. This was accomplished by turning off the enzyme producing gene. Perhaps a tear-free onion will soon be coming to a market place near you!

Learn more about this author, Pam Hilts.
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