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Why do onions make you cry? The answer starts with what happens when you cut through their cells. Chopping brings enzymes and sulfur-containing compounds together. A series of reactions produces an airborne irritant called syn-propanethial-S-oxide, also known as the onion's lachrymatory factor. When that irritant reaches your eyes, they respond with tears that help wash it away. That is why your eyes can water even when you never touch them with the onion. Our little onion technician is a cartoon metaphor for the chemistry, not a literal explanation of how an onion works. WHAT MAY HELP - Chill the onion before chopping. - Use ventilation, such as a kitchen extractor, to move the irritant away. - Try well-fitting onion goggles to help keep it from reaching your eyes. These approaches can reduce exposure; they do not guarantee a tear-free chopping session. Onion varieties and individual sensitivity can also change the experience. Which trick do you swear by: a cold onion, goggles, ventilation, or something else? Follow Me First Living for the science behind everyday food and body mysteries. #Shorts #FoodScience #MeFirstLiving