Ever noticed how chopping onions can suddenly turn you into an emotional mess in the kitchen? 😅 I used to think it was just something we just had to endure. But apparently there is actual science behind it and even better, there might be a way to make it less painful.

Researchers at Cornell University recently looked into why onions make us cry so much. A team made up of physicists, biologists, and engineers decided to break it down properly, not just the onions but the science too.

We already know the main troublemaker is a chemical called syn propanethial S oxide. When you cut into an onion, you are basically damaging its cells. That damage triggers a reaction that releases this compound into the air. Once it reaches your eyes, it irritates them and your body responds by producing tears to wash it away.

What is interesting is that the scientists did not just stop at identifying the chemical. They also studied how different cutting methods affect how much of that irritating spray is released. It turns out the way you slice an onion actually matters. Using a sharper knife and making cleaner cuts can reduce the amount of spray compared to crushing it with a blunt knife. Slower and more controlled cuts can also help limit how much of the chemical becomes airborne.

So next time you are in the kitchen battling onions, it might not just be about being strong. It is about technique. A sharper knife and gentler cuts could save your eyes and your makeup 😅

Science really shows up in the most everyday things.