Two things make me cry on cue: videos where dogs are reunited with owners — and cutting onions. “The oil contains a compound called 1-propenyl-L-cysteine sulphoxide, which reacts with enzymes to form a gaseous sulphur,” the McGill team writes in a blog post. “The vapour is dispersed through the air and comes into contact with our eyes where it is perceived by the brain as a painful irritant. As a result, a message is sent to the tear gland and tears are produced to rid the eyes of the painful substance.”But surely it’s possible to fight back. To find out, I tested out three techniques suggested by friends, the U.S. National Onion Association — yes, it’s a thing — and life hack websites, in hopes of mastering the art of the tear-free chop.

Source: thestar April 20, 2017 15:00 UTC