Actually, I know a couple of folks who also can no longer tolerate onion. We can, but I have noticed that we have become extremely sensitive to the smell of grated (not chopped or sliced) onion, raw or cooked. It seems to now last for days in the kitchen. This is true of Vidalias as well as regular yellow or white onions.
What would increase the sulfur component of onions? I think that is the problem.
Additives sprayed on possibly used to increase shelf life maybe? I used to be a trucker and hauled a load of onions out of southern Arizona to St Louis about 27 years ago. They were iced down in a refrigerated truck. Or maybe the icing down is no longer used because of cost. Ice after you cut an onion helps keep them fresh and takes some of the strongest taste out.
posted on 06/19/2012 6:23:01 PM PDT
(Two Choices left for U.S. One Nation Under GOD or One Nation Under Judgment? Which one say ye?)
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