Terry’s Tuesday Tip ~
When your knife slices through a crisp onion, it tears through cells, releasing the cells’ contents.
Chemicals react to produce a sulfur-based gas. Once the gas contacts the water coating your eyes, it forms sulfuric acid, a fiery irritant. To rid your peepers of the intruder, your tear ducts work overtime.
If you aren’t game for sporting goggles in the kitchen, try moving your face farther away from the onion so the gas disperses before reaching your eyes. I personally Cut the top first, peel and run under cold water for a few seconds.
Parts of the onion
The polyphenols in onions act as antioxidants, protecting the body against free radicals. Eliminating free radicals can help encourage a strong healthy immune system. The quercetin (https://en.wikipedia.org/wiki/Quercetin) in onions also reduces allergic reactions by stopping your body from producing histamines, which are what make you sneeze, cry and itch if you’re having an allergic reaction.
Peel away the skin of this vegetable to find whole layers of health benefits.
Onions are rich in powerful sulfuric compounds, responsible for their pungent odor — and for irritating our eyes. Studies also suggest that onions may lower high blood pressure, reduce heart attack risk, and even help protect against cancer (probably thanks to the presence of phytochemicals and the flavonoid quercetin).
One large raw onion has only 63 calories, is made up of more than a cup of water, and provides up to 20% of your RDA of vitamin C. Do you tear up when slicing one? Try chilling the onion in the fridge and then delay cutting into the root end of the onion until the rest has been sliced or chopped.
Onions are high in vitamin C, a good source of fiber, and with only 45 calories per serving, add abundant flavor to a wide variety of food. Onions are sodium, fat, and cholesterol free, and provide a number of other key nutrients.
So now that you know more about onions, go ahead and cut into one.
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