After three years of work, scientists from New Zealand and Japan have discovered a way to disable the agent in onions that causes us to tear up when we cut into one. They did so by a technique called gene-silencing developed by Australia. The scientists discovered that the tearing agent was caused by an enzyme. By adding DNA into the onion, they were able to ‘turn off’ the enzyme. They also hope that the onion smell and flavor would be enhanced by the DNA modification.

I’m all for a ‘no tear’ onion. As long as it tastes exactly like an onion and doesn’t make me grow a third nipple, I’m in.

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Via: Physorg