Ok. There are lots of scientific technical terms regarding onions causing tears. They include lachrymatory factor (LF), 1-propenyl-L-cysteine sulphoxide, alliinase enzyme, lachrymatory-factor synthase etc. All of that is too technical for me.
I just hope they do not figure out how to genetically engineer the gene that takes the tear-making factor out of the onion.
What you really want to know is how to cut onions without the tears, right?
5 Tips for Fewer Onion Tears:
- Chill the onions for an hour before cutting; this will slow down the onion’s metabolism.
- Cut onions by an open window.
- Wear glasses or goggles.
- You can cut onions under running cold water, but I do not recommend it – onion nutrients will go down the drain.
- Cut off the root of the onion last, the root of the onion has the highest concentration of enzymes that produce tears.
The Best Onions to Use in Food Preparation:
- Yellow onions turn a rich, dark brown when cooked which makes it great for French onion soup.
- Red onion is a good for using fresh as in salads or sandwiches; also for grilling.
- White onions are used in Mexican cuisine; they turn a golden color and are sweet when sauteed.
Please remember that onion rings are NOT a health food.
“That would be cool if you could eat a good food with a bad food and the good food would cover for the bad food when it got to your stomach. Like you could eat a carrot with an onion ring and they would travel down to your stomach, then they would get there, and the carrot would say, It’s cool, he’s with me.” –Mitch Hedberg
Also Please Note: There is false info going around by email and posted on the web about onions absorbing viruses, thus preventing people from contracting flu or other illnesses. This has no medical or scientific basis.
Now I ask: What would life be like without this powerfood?