STOP CRYING OVER ONIONS

Get to the root (and then avoid the root) of why they make us well up

The reason we get so teary eyed over onions is that they contain amino acids called sulfoxides. Cutting into the onions damages the cell walls and creates a gas that then reacts with the water in your eyes to form an irritating acid. Forget the suggestions of popping a silver spoon in the mouth or burning a candle and try these:

Use a sharp knife: it causes less damage to the cell wall, and therefore less to your eyes. Stay away from the root, which contains more sulphur.

Lower the onion’s temperature: freeze it, pop in the fridge or run under cool water to slow the rate of the amino acid’s release.

Fan on: putting on an extractor fan might help to disperse the gas a little before it hits your eyeballs. And, you might feel foolish, but donning a pair of goggles could really work, too.