• By Joel Streed

Why onions make us cry: Mayo Clinic Radio Health Minute

December 20, 2017

Cut up an onion, and you’ll likely cry a few tears. It’s the result of a chemical reaction you start with the first slice of your knife – a reaction that researchers continue to explore. Jen Welper, executive chef with the Mayo Clinic Healthy Living Program, says the sting is part of the onion’s survival mechanism, and a stiff upper lip is the best way to beat it.

To listen, click the link below.

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