To get notified about new video uploads, subscribe to Well+Good's channel: https://www.youtube.com/c/Wellandgood No vampires here, because today Tracy is talking about all the benefits of GARLIC! Tracy loves this super healthy, sometimes smelly food for a myriad of reasons.
for the first time? A darn onion. Seriously, the moment I slice into one of these big ol’ orbs, it's instant waterworks and an avalanche of uncontrollable tears that won’t stop streaming down my face until the duty is finally done and I can let out an audible,If only we knew how to stop crying when chopping onions to spare us—and the millions of other onion victims—some of the pain.
First things first, let’s address the elephant in the room—why on earth do onions make you cry so darn much? They may not hurt your feelings, but they sure do hurt your eyeballs. According to Rowse, the short answer is simple: sulfuric acid. But how can an invisible gas seemingly cause so much destruction?,” Rowse explains. “When we cut onions and effectively break down cell walls within them, the sulfur compounds, mixed with amino acids from the onion, get squeezed out into the air.
Keep in mind that the more you cut an onion, the more sulfur compounds are released into the air, hence theteary-eyed you’ll get. Plus, the environment you’re working in can also play a big role in how many tears you'll shed while dicing onions. “If you’re cutting onions in a hot environment the waterworks are going to come sooner and be more intense,” Rowse says."Cold onions can slow down the onset of tears a little.
So, is any allium, like say garlic, bound to cause the same reaction? Rowse says it can, but it’s not as likely because they tend to be smaller than onions and thus absorb less sulfur and release less gas into the air when cut. “If you’re cutting a lot of smaller alliums in a poorly ventilated space and you have sensitive eyes, then yes, but still not as bad,” he says.
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