Good Lifestyle

As a child, you may have cried on each piece of broccoli mom who pushed you to eat. Nowadays, you are proud to admit that vegetables do not grieve or cry, except onions, of course. So, why can the innocent onion can easily break the most resilient facade? Because everyone wondered at one time or another, we finally fell on the strange scientific reason that explains this.

According toThe New York TimesIn addition to yielding water-based waters when you cumulate, crush or cut an onion, veggie releases a locuntum, or LF, a chemical that affects sensory nerves of the eyes and then drag them to tear each other . You have probably already noticed, but if you are not released when you peel the Allium.

So why does it happen exactly? Just as we, humans have evolved defense mechanisms to protect us from predators, LF was supposed to protect the onions of humans, animals and microbes, which is why drilling and breaking up its cells causes the release of chemistry. Once the onion cells are damaged, the α acid precursor molecule of the onion encounters a protein called allioinase and causes the chemical reaction resembling tear gas.

Although scientists still do not know why some onion breeds are more tolerable to us than others, Marcin Golczak, a biochemist in Western reserve, suspects that the cooler onions are packed with more than their older counterparts, according toThe New York Times. While using elder onions could combat their effects of crying, some swear using a sharper knife, which would cause fewer cell damage and thus release fewer irritants. Although none of these hacks are supported by science, we recommend chewing a gum stick or making a pair of goggles while cutting the onions to prevent tears. These hacks should be useful when preparing some of these20 burning soups of the best grease.