What Makes Your Eyelid Twitch?
This annoyingly common condition is known as eyelid myokymia. Not a lot is known about eye twitches, which are more likely to occur in the lower eyelid than in the upper, though they're probably caused by the misfiring of a nerve. But experts know that fatigue, stress, and caffeine all increase the likelihood of the pesky twitching. So do eyestrain, poor nutrition, excessive alcohol intake, and allergies. Fortunately, eye twitching is almost always benign and usually goes away by itself. To put an end to a bout of the eye flutters, cut down on coffee and alcohol and give your eyes--and your whole body--a good night's rest.
This annoyingly common condition is known as eyelid myokymia. Not a lot is known about eye twitches, which are more likely to occur in the lower eyelid than in the upper, though they're probably caused by the misfiring of a nerve. But experts know that fatigue, stress, and caffeine all increase the likelihood of the pesky twitching. So do eyestrain, poor nutrition, excessive alcohol intake, and allergies. Fortunately, eye twitching is almost always benign and usually goes away by itself. To put an end to a bout of the eye flutters, cut down on coffee and alcohol and give your eyes--and your whole body--a good night's rest.
Why Do Onions Make You Tear Up?
When you cut into an onion, you rupture its cells, releasing enzymes that produce a gas called propanethial sulfoxide. Once that gas reaches your eyes, it reacts with tears to produce a mild sulfuric acid. And that hurts. The brain then signals the eyes' tear glands to produce more liquid to flush the stuff out. The more you chop, the more irritating gas you produce and the more tears you shed. "The onion's chemical reaction is a defense mechanism that evolved to repel pests," explains University of Wisconsin—Madison horticultural professor Irwin Goldman, PhD.
When you cut into an onion, you rupture its cells, releasing enzymes that produce a gas called propanethial sulfoxide. Once that gas reaches your eyes, it reacts with tears to produce a mild sulfuric acid. And that hurts. The brain then signals the eyes' tear glands to produce more liquid to flush the stuff out. The more you chop, the more irritating gas you produce and the more tears you shed. "The onion's chemical reaction is a defense mechanism that evolved to repel pests," explains University of Wisconsin—Madison horticultural professor Irwin Goldman, PhD.
Keep the stinging and crying to a minimum by chilling an onion in the freezer before cutting it; cold temperatures slow release of the enzymes. The highest concentration of enzymes is at the bottom of the onion, so cut it last to postpone the weeping (and the irritation) for as long as possible.
This was from Prevention.com
No wonder sometimes, onions make me cry and sometimes they do not! Sometimes, I take them from the fridge...sometimes I do not!!
1 comment:
Interesting about the onion.
I think I've gotten so fast at cutting them there's not enough time for the vapor to reach my eyes. I can fly through an onion.....all this talking is making me want to cook!!
MMMMmmmmm
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