But why? What makes this vegetable so potent, and why does it hold such a dominion over you? Simply put: onions produce chemicals that irritate your eyes. See, as onions grow, they absorb sulfur from the soil. These enzymes react with the sulfur to produce amino acid sulfoxides, resulting in a combination of hydrogen sulfide, sulfuric acid, and sulfuric dioxide, otherwise known as syn-propanethial-S-oxide. This compound, upon contacting the moisture in your eye, reacts as a burning sensation via the ciliary nerve.
Always seek the advice of your eye doctor, physician or other qualified health provider with any questions you may have regarding a medical condition. Members Members. Eyewear and Wellness. Ask an Eye Doctor. How To Cut Onions without Crying. It can be an irritating and even painful process to slice and dice onions, so here are some ideas you can try without getting weepy: Use a sharp knife to cut the onion—you'll release less of the enzymes into the air.
Cut onions in cold water. Cut the root last—it has a higher concentration of enzymes. Chill or freeze onions to minimize the amount of gas released into the air. Light a match before you peel or slice the onion. The sulfur disables the compounds in onions that make your eyes water. Use a small manual or electric food chopper or food processor. Wear kitchen goggles to protect your eyes. Schedule an appointment? Select from the following patient resources to learn more:.
Most of us have experienced the annoying burning and tearing you get from chopping onions. But do you know why your eyes burn? When you cut into an onion, you are actually breaking open microscopic cells filled with enzymes that turn into volatile gasses when they escape. This causes a chemical reaction and creates a lachrymatory agent similar to the chemicals in tear gas. The root has a higher concentration of enzymes. If you do experience discomfort, flush your eyes with cool water or artificial tears.
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