The NFL is committed to sticking to your game plan and always betting responsibly. If you bet, remember to set your limits, never chase your losses, and only bet what you can afford to lose. To learn more about responsible betting and discover resources to help build your game plan, visit the National Council of Problem Gambling at www.responsibleplay.org. If you or someone you know may have a gambling problem, please call or text the following 24-hour Confidential Help Line, 1-800-Gambler. I bet you're smart. Yeah, and you like to hold your own in the group chat. We can help you drop even more knowledge. My name is Martine Powers. And I'm Ella Heiizati. We host a daily news podcast called Post Reports. Every weekday afternoon, Post Reports takes you inside an important and interesting story, with the kind of reporting that you can only get from the Washington Post. You can listen to Post Reports wherever you get your podcasts. Go find it now and hit follow. 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Welcome to BrainStuff, a production of iHeart Radio. Hey BrainStuff, Lauren Wolklebaum here. Donuts aren't just the best way to get on the good side of your friends, or co-workers, or mechanic, or pretty much anyone else. These snacks also have a storied past that goes back thousands of years to get to the tasty toroid we know today. There are, of course, two main categories of donuts, yeast-raised and cake donuts. Yeast-raised are the fluffy airy types that get that fluffiness from, yes, yeast, and are sometimes filled with jelly, cream, or other stuff. Cake types are denser and get their tender texture from being raised chemical leaveners, like baking powder. Both are fried in oil, because that's a great way to make things delicious. We didn't really figure out chemical leaveners until the 1800s, but yeast-raised breads go back 5,000 years or more. A people in various parts of the world developed them in tandem with beer brewing, uh, the same types of yeast make both beer and bread bubbly. And some of those early breads were sweetened, and sometimes the dough was fried in oil instead of being baked. So, by the end of the Middle Ages, around the 1500s, cultures certainly throughout Europe had rich traditions of frying balls or rings of sweet dough in oil or lard. Because both sweeteners and fats were expensive at the time, these were often treats reserved for holidays like Christmas, Hanukkah, or carnival. Dutch colonists brought the tradition with them to North America in the 1600s. Their term for them was "oilie cook," meaning literally "oilie cake." We might have gotten the word "doughnut" from England. In the mid-1700s, recipes began appearing for "nuts of fried dough," meaning small lumps. And a food historian recently found a book of recipes and household management tips written in 1800 by a Baroness in Hertfordshire, England, which included a recipe for a doughnut, which called for a yeast-raised mixture of flour, sugar, butter, eggs, and nutmeg to be fried in pork lard. Interestingly, there was also a Polish Yiddish word for similar treats, donuts, though those were fried in oil or schmaltz. In the mid-1800s, a woman from Maine by the name of Elizabeth Gregory deep-fried some dough for her son Hanson, who was a sea captain, to take on his voyages. She put nuts in the center of the pastry and created a literal donut. A probably apocryphal story says the Captain Gregory made the first donut whole when he spiked one of his mother's fried pastries on a spoke of his ship's wheel, allowing him to keep his hands free to steer. But really, making donuts ring-shaped just makes sense. Deep frying is a hot and quick process. If you fry a solid circle of dough, it's likely to burn on the edges before the center cooks through. Adding a hole gives you more surface area, thus letting the resulting ring cook through at an even rate. By the way, the donut holes that you can buy today are made separately, as donut machinery creates rings, not solid circles that need to have a hole punched out. Those ring machines have been in use since the 1920s. During World War I, Salvation Army volunteers, nicknamed "Donut Lassies" fried and served donuts to American soldiers in France. This cemented the snack's image as a wholesome slice of home. But the dough boy, nicknamed for World War I soldiers, had nothing to do with donuts. It might have come from the early Mexican war of 1846 to 1848, when American soldiers were covered in dust on their treks, giving the appearance that they were covered in flour. In the early 1940s, the Donut Corporation of America, the biggest donut maker of the time, a tried pushing a product called vitamin donuts. Yes, vitamin donuts. Marketing food products, as enriched with synthesized vitamins, was, and still is, a popular trend. And the company tried jumping on the bandwagon. They hit a legal snag, as the donuts themselves weren't vitamin enriched, just the flour that they were made with, so they had to switch to marketing their product as just donuts. During World War II, volunteers from the Red Cross this time again served donuts to soldiers at war. It created enough nostalgia that many a returning veteran opened up a donut shop. And that, perhaps, is how cops began hanging out in donut shops. In the 1950s, more police officers began patrolling in cars, and they needed somewhere to park and do paperwork during their nightbeats. Donut shops had started to proliferate at the same time, and were often open at 3 or 4 a.m. to make fresh pastries and coffee for the day. The shops provided a place to stop and get a snack. Furthermore, the shop owners liked having cops around for protection. In the book Donut, history, recipes, and lore from Boston to Berlin, the former mayor and police chief of Philadelphia, Frank Rizzo, is quoted as saying, "When I was a cop, even though I had breakfast at home, there was nothing I liked better than a big thick donut and a cup of coffee. You got out there, walked around, rolled in the streets at the criminals, and burned the calories off." These days, about 10 billion donuts are made every year in the United States alone. And if you're mathematically minded, you can calculate the volume of any or all of them, as long as you get a few base measurements. A few years back, a mathematician by the name of Eugenia Chang, published an 18-page note explaining the equations necessary to figure out how much dough goes into a donut, how much sugar you'd need to coat it, and even the ratio of squidgy interior to crispy exterior on any given pastry. To close this out today, here's a quote from her conclusions, which I think is pretty solid. If you're me, then it's easy to get carried away messing around with calculus. Go ahead and eat your donuts, however you like them. Today's episode is based on the article "Five Things You Didn't Know About Donuts" on HowStuffWorks.com, written by Katherine Whitburn. BrainStuff is a production of iHeartRadio in partnership with HowStuffWorks.com, and is produced by Tyler Clang and Ramsay Yang. Before more podcasts from iHeartRadio, visit the iHeartRadio app. Apple podcasts are wherever you listen to your favorite shows. Are you still keeping your cash in a traditional savings account? 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