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2 of 7 Photos in Gallery Ashley Summers (pictured right with her husband and two
daughters), 35, had been enjoying a long fourth of July weekend at Lake Freeman
in Indiana, in the US, with her husband and two children when she developed
a headache and felt lightheaded – symptoms of dehydration. As the family were
returning by boat from a sandbank on the final day of the trip, which was
particularly hot, she said she ‘couldn’t get enough water’ and drank four
bottles – thought to be 500ml each – over 20 minutes to quench her thirst
(Picture: Facebook)
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2 of 7 Photos in Gallery©Provided by Metro


INDIANA MOMM DIES FROM WATER TOXICITY AFTER DRINKING FOUR 16OZ BOTTLES IN 20
MINUTES

Ashley Summers (pictured right with her husband and two daughters), 35, had been
enjoying a long fourth of July weekend at Lake Freeman in Indiana, in the US,
with her husband and two children when she developed a headache and felt
lightheaded – symptoms of dehydration. As the family were returning by boat from
a sandbank on the final day of the trip, which was particularly hot, she said
she ‘couldn’t get enough water’ and drank four bottles – thought to be 500ml
each – over 20 minutes to quench her thirst (Picture: Facebook)



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Your microwave can be so convenient when you're in a hurry. You can have a
frozen meal ready for the table in just a few minutes. 

Yet we often believe foods are cooked properly until we take a bite into them,
only to find it still frozen or cold in the middle. If you haven't noticed,
certain foods like ground beef, fruits, and vegetables cook better in the
microwave because they have more moisture than eggs, cheese, and solid meat.
That's why it's often better to cook these more solid foods at 50% power for a
little longer so the heat can penetrate the inside of the food without
excessively drying the outside. 

Because food doesn't cook as evenly in a microwave as in a conventional oven,
it's important to test the temperature of your food so you know any harmful
bacteria like salmonella are destroyed in the cooking process. However, even if
your food thermometer says your stuffed poultry has reached the safe, minimal
temperature of 165 degrees Fahrenheit, the U.S. Department of Agriculture (USDA)
doesn't recommend cooking whole, stuffed poultry in the microwave.


WHY STUFFED POULTRY IS TOUGH TO COOK IN A MICROWAVE




Microwave ovens generate electromagnetic waves that are low frequency but have a
relatively long wavelength. While they may be classified as radio waves, they
are higher in frequency than other radio waves. This higher frequency gives them
enough energy that they can cause the molecules in the food to vibrate and
create heat (per cK-12).




It might seem that a microwave cooks food from the inside out since the
temperature in your microwave oven never seems to be hotter than your food (per
Maytag). However, the USDA says this isn't entirely accurate. The
electromagnetic waves can't reach more than an inch or two into your food. Any
food that's thicker than this only gets heated on the outer edges. That's why
foods that are dense need a little more time to sit after heating so that heat
can penetrate the inside of the food.

If you have bones in your food, such as those found in a stuffed chicken, the
bones can prevent the meat from cooking all the way through. The USDA says that
even though food cooks quickly in the microwave, stuffing inside the poultry
might not get hot enough to be safe to eat.


HOW TO COOK FOOD SAFELY IN THE MICROWAVE




To make sure your food cooks evenly and destroys harmful bacteria, the USDA
suggests checking several spots to make sure it's all cooked to the right
temperature. Ground meats and eggs should reach 160 degrees, while poultry needs
to be a little higher at 165 degrees. Fish and other types of meat should be
cooked to 145 degrees. To allow the heat to fully cook the food, let it stand
for at least three minutes after cooking.



Food cooks a little more evenly in the microwave if you arrange it evenly in the
cooking dish. Adding some water to the dish will not only help with the cooking,
but it will also help retain some of the food's vitamins and minerals (via
Harvard Medical School). The USDA says it's also a good idea to cover the dish
with a lid or plastic wrap, but be sure not to let the plastic touch the food.
You'll also want to open the lid or plastic wrap a little to allow room for
steam. Although turntables in microwaves help food cook a little more evenly,
it's always a good idea to stir or flip foods throughout the cooking process to
make sure it doesn't have any remaining harmful bacteria.

Read this next: 7 Oils You Should Be Cooking With And 7 To Avoid




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