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Why onions make you cry and taste so good – BBC

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Cherry Healey is delving into the wonderful world of the onion. She peels back the layers to discover the science that makes it such a versatile vegetable, and more importantly, why it makes us cry. It is all down to a chemical called lachrymatory factor, which is only created when an onion is cut into.

Gregg Wallace and Cherry Healey get exclusive access to some of the largest factories in Britain to reveal the secrets behind production on an epic scale.

Inside The Factory | Series 5 Episode 1 | BBC

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