I Can’t Sleep - Oatmeal | Relaxing Bedtime Reading for Sleep

Episode Date: June 11, 2021

Ease into sleep with this calm bedtime reading on oatmeal, a gentle way to quiet the mind and ease insomnia. Benjamin’s soothing voice explores the history, preparation, and cultural importance of oatmeal, from its nourishing role in diets around the world to its comforting place at the breakfast table. His steady cadence transforms everyday knowledge into soft, fact-filled narration designed to help you relax. This is not whispering or hypnosis—just peaceful reading to reduce stress, calm anxiety, and ease sleepless nights. Press play, close your eyes, and drift away into restful dreams. Want More? Request a Topic: https://www.icantsleeppodcast.com/request-a-topic Ad-Free Episodes: https://icantsleep.supportingcast.fm/ Shop Sleep-Friendly Products: https://www.icantsleeppodcast.com/sponsors Join the Discussion on Discord: https://discord.gg/myhGhVUhn7 This content is derived from the Wikipedia article on Oatmeal, available under the Creative Commons Attribution-ShareAlike (CC BY-SA) license. Read the full article: Wikipedia – Oatmeal. Happy sleeping! Learn more about your ad choices. Visit megaphone.fm/adchoices

You're listening to a Glassbox media podcast. What if I told you that most of the modern day self-help advice you've been hearing could actually make you worse? The key to a better life isn't about feel-good gimmicks that sound catchy. The Mentally Stronger Podcast gives you access to a licensed therapist who shares science-backed tools that will actually change your life. Hi, I'm Amy Morin, psychotherapist, mental strength trainer, and international best-selling author. In each episode, we cover research-back strategies, like how to stop relying on willpower and start creating habits for lasting change. And the five mental strength-building exercises you can do from your couch. I also speak to world-class experts like Dr. Nicole Kane, who shares how to permanently heal anxiety by addressing the root cause.

With over 200 episodes in our catalog, this podcast is for you if you're ready to crush self-doubt, conquer challenges, and become stronger than ever with therapist-approved strategies that can change your life. Listen to Mentally Stronger with therapist Amy Morin, wherever you get your podcasts. Welcome to the I Can't Sleep Podcast, where I read random articles from across the web to bore you to sleep with my soothing voice. I'm your host, Benjamin Boster. Today's episode is from a Wikipedia article titled, Oatmeal. Oatmeal refers to a preparer. of oats that have been dehusked, steamed, and flattened,

or else a coarse flour made of hold oat grains, groats, that have either been milled, ground, or steel-cut. Ground oats are also called white oats. Steel-cut oats are known as coarse oatmeal, Irish oatmeal, or, pinhead oats. Roald oats were traditionally thick, old-fashioned oats, but can be made thinner or smaller and may be categorized as quick or instant, depending on the cooking time, which is shortened by the size of the oats and pre-cooking. The term oatmeal is used to describe a common oat porridge,

made from ground steel-cut or rolled oats. Some commercial packages display other ingredients, such as sugar, salt, flavorings, thickeners, vitamins, or minerals, while highlighting quick, instant cooking and separately packaged individual portions for convenience. Industrial Preparation and Varieties The oat grains are,

are de-hust by impact and are then heated and cooled to stabilize the oat groats, the seed inside the husk. The process of heating produces a nutty flavor in the oats. These oat groats may be milled to produce fine, medium, or coarse oatmeal. Steel-cut oats may be small and contain broken greens. from the de husking process. These bits may be steamed and flattened to produce smaller rolled oats. Rolled oats are steamed and flattened whole oat groats.

Old-fashioned oats can be thick and take a while to boil to make porridge. Quick cooking rolled oats, quick oats, are cut into small pieces before being steamed and rolled. Instant oatmeal is cooked and dried, often with a sweetener such as sugar and flavorings added. Food uses. Both types of rolled oats may be eaten, uncooked, as in musely, or may be cooked with water or milk to make porridge. In some countries, rolled oats are eaten raw or toasted with milk and sugar, sometimes with raisins added. like a basic musley. The term oatmeal sometimes refers to a porridge made from the bran or fibrous husk, as well as the oat kernel or groat. Rolled oats are often used as a key

ingredient in granola breakfast cereals, in which toasted oats are blended with sugar and or nuts and raisins and granola bars. Rolled oats are also used as an ingredient in oatmeal cookies, oat cakes, British flapjack bars, and baked oatmeal dessert dishes such as apple brown Betty and apple crisp. Oats may also be added to foods as an accent, as in the topping on many oat brand breads, and as the coating on cabic cheese. Oatmeal is also used as a thickening agent in thick, savory, Arabic, or Egyptian meat and vegetable soups. And sometimes as a way of adding relatively low-cost fiber

and nutritional content to meatloaf. Nutrition Unenriched oatmeal cooked by boiling or microwave is 84% water and contains 12% carbohydrates, including 2% dietary fiber and 2% each of protein and fat. In a 100 gram amount, cooked oatmeal provides 71 calories and contains 29% of the daily value or manganese and moderate content of phosphorus and zinc,

with no other micronutrients in significant quantity. health effects. Oatmeal and other oat products were the subject of a 1997 ruling by the Food and Drug Administration that consuming oat bran or whole-rolled oats can lower the risk of heart disease when combined with the low-fat diet via the effect of oat beta gluten to reduce levels of blood cholesterol. A similar conclusion was reached in 2010 by the European Food Safety Authority. Regional Variations United States

In the United States, oatmeal is often served as a porridge with milk or cream and a sweetener such as brown sugar or honey. It may include additional ingredients such as peanut butter, cinnamon, or various types of fruits. Scotland Oatmeal has a long history in Scottish culinary tradition because oats are better suited than wheat to the country's low temperatures and high humidity. As a result, oats became the staple grain of Scotland. The ancient universities of Scotland had a holiday called Meal Monday to permit students to return to their farms and collect more oats for food. Samuel Johnson referred disparagingly to this in his dictionary definition for oats,

a grain, which in England is generally given to horses, but in Scotland supports the people. His biographer James Boswell noted that Lord Ellibank was said by Sir Walter Scott, do have retorted, Yes, and where else will you see such horses and such men? In Scotland, oatmeal is created by grinding oats into a coarse powder. It may be ground fine, medium, or coarse, or rolled, or the groats may be chopped in two or three pieces to make what is described as pinhead oatmeal. Ground oatmeal, rolled oats, and pinhead oatmeal

are all used throughout Britain. One Scots manufacturer describes varieties as Scottish porridge oats rolled, Scottish oatmeal, medium ground, and pinhead oatmeal. The main uses are traditional porridge, bros, a thick mixture made with uncooked oatmeal or medium oatmeal that has been dry toasted, by stirring it around in a dry pot overheat until it turns a, slightly darker shade and emits a sweet, nutty fragrance, and then adding butter or cream. Quick-cooking rolled oats distinct from instant variations are often used for this purpose

nowadays because they are quicker to prepare. Gruel, made by mixing oatmeal with cold water that is strained and heated for the benefit of infants and people recovering from infants. illness. As an ingredient in baking, in the manufacture of banachs or oat cakes, as a stuffing for poultry, as a coating for kebic cheese, as the main ingredient of the Scottish dish Scurly or its chip shop counterpart, the deep-fried, thickly battered mealy pudding. mixed with sheep's blood, salt, and pepper to make Highland black pudding. Mixed with fat, water, onions, and seasoning, and boiled in a sheep's intestine to make maraggill,

outer hebrideen white pudding. Served sliced with fried eggs at breakfast. A sweet version with dried fruit is also known. as a major component of haggis, in Sawans, not strictly made from the meal, but as a porridge-like dish made from the fermented inner husks of oats. Staffordshire. Staffordshire oat cakes are a local component of the full English breakfast. It is a plate-sized pancake made with medium oatmeal and wheat meal, flour, along with yeast. Once the mixture has risen, it is ladled onto a griddle or bake stone and dried through.

Staffordshire oat cakes are commonly paired with bacon, sausages, mushrooms, kidney, and baked beans, among others. A related oat cake is sometimes found in neighboring Derbyshire. Nordic countries, the Baltics, and Russia. Throughout the Nordic, Baltic regions, and Russia, oatmeal porridge made from rolled oats and water or milk is a traditional breakfast staple. None under various local names meaning oat porridge, oat flake porridge, or oatmeal porridge. It is normally made either savory or sweet by adding salt or sugar, and it is often eaten with added nuts, raisins, or dried, fruits, as well as spices, most commonly cinnamon. Oatmeal porridge has a long tradition in these regions, but during the Middle Ages, porridge made from rye or barley was even more common in at least

some parts of the area. Rolled oats. Rolled oats are a type of lightly processed whole-grained food. Traditionally, they are made from oat groats that have been de-hasked and steamed. before being rolled into flat flakes under heavy rollers and then stabilized by being lightly toasted. Thick rolled oats are large whole flakes and thin rolled oats are smaller fragmented flakes. Roald whole oats without further processing can be cooked into a porridge and eaten as old-fashioned oats or Scottish oats, but more highly fragmented and processed rolled oats absorb water much more easily and therefore cook faster into a porridge.

So they are sometimes called quick or instant oats. Besides porridge, rolled oats are most often the main ingredient in granola and mucely. They can be further processed into a coarse powder which when cooked becomes a thick liquid like broth. Finer oatmeal powder is often used as baby food. Process. The oat like other cereals has a hard, inedible outer husk that must be removed before the grain can be eaten.

After the outer husk or chaff has been removed from the still-brand-covered oat grains, the remainder is called oat groats. Since the bran layer, though nutritious, makes the grains tough to chew and contains an enzyme that can cause the oats to go rancid, raw oat groats are often further steamed treated to soften them for a quicker cooking time,

modern quick oats, and to denature the enzymes for a longer shelf life. steel-cut or pinhead oats Steel-cut or pinhead oats are oat groats that have been chopped into smaller pieces before any steaming and thus retain bits of the bran layer. Preparation Rolled oats can be eaten without further heating or cooking. The oats are soaked for one to six hours in water-based liquid such as water, milk,

or plant-based dairy substitutes. The soak duration depends on shape, size, and pre-processing technique, saving the time and energy spent on heating, preserving its taste, and saving its nutritional values destroyed during cooking. Traditionally, oat groats are a whole grain that can be used as a breakfast cereal,

just like the various forms of oatmeal, rolled oats and pinhead oats can be cooked to make porridge. Roald oats are used in granola, musely, outcakes, and flabjects like a granola bar, not a pancake. Granola. Granola is a breakfast food and snack food consisting of rolled oats, nuts, honey, or other sweeteners such as brown sugar and sometimes puffed rice. It is usually baked until it is crisp, toasted and golden brown. During the baking process, the mixture is stirred to maintain a loose breakfast cereal consistency. Dried fruit such as raisins and dates and confections such as chocolate are

sometimes added. Granola is often eaten in combination with yogurt, honey, fresh fruit such as bananas, strawberries, or blueberries, milk, or other forms of cereal. It also serves as a topping for various pastries, desserts, or ice cream. Granola is sometimes carried by people who are hiking, camping, or backpacking because it is nutritious, lightweight, high in calories, and easy to store properties that make it similar to trail mix and musely. As a snack, it is often combined with honey or corn syrup and compressed into a food. a granola bar form that makes it easy to carry for packed lunches, hiking, or other outdoor activities.

History The names granula and granola were registered trademarks in the late 19th century United States for foods consisting of whole grain products crumbled and then baked into crisp in contrast to the, at that time, about 1900, contemporary invention musely, which is traditionally neither baked nor Sweden. The name is now a trademark only in Australia and New Zealand, but it is still more commonly referred to as musley there. Granula was invented in Dansville, New York by Dr. James Caleb Jackson at the Jackson Sanitarium

in 1863. The Jackson Sanitarium was a prominent health spa that operated into the early 20th century on the hillside overlooking Dansville. It was also known as Our Home on the Hillside. Thus, the company formed to sell Jackson cereal was known as the Our Home Granula Company. Granula was composed of gram flour and was similar to an oversized form of grape nuts. A similar cereal was developed by John Harvey Kellogg. It too was initially known as granula, but the name was changed to granola to avoid legal problems with Jackson.

The food and name were revived in the 1960s, and fruits and nuts were added to it to make it a health food that was popular with the health and nature-oriented hippie movement. At the time, several people claimed to have revived or re-hive, invented granola. During Woodstock, a soon-to-be hippy icon known as wavy gravy, popularized granola as a means of feeding large numbers of people during the festival. Another major promoter was Layton Gentry, profiled in time, as the Johnny Granola Seed. In 1964, Gentry sold the rights to a granola recipe using oats, which he claimed to have

invented himself to Sauvix Natural Foods for $3,000. The company was founded in 1953 in Hawley, Michigan by the Herlinger family, with the main purpose of producing a concentrated paste of brewer's yeast and soy sauce known as Savix. Earlier in 1964, it had been bought by John Goodbred and moved to Collegedale, Tennessee, In 1967, Gentry bought back the rights for West of the Rockies for $1,500, and then sold the West Coast rights to Wayne Schlotthauer of Lawson Foods in Chico, California for $18,000. Lawson was founded from a health food bakery run by Schlotauer's father-in-law.

Canadian rights were seated in 1972 to the Congregation Shalom Ba'alai. a charitable organization which produced Layton Gentry's original crunchy granola as a fundraiser. In 1972, an executive at Pet Milk, later Pet Incorporated, of St. Louis, Missouri, introduced Heartland Natural Serial, the first major commercial granola. At almost the same time, the Quaker Oats Company introduced Quaker 100% natural granola. Quaker was threatened with legal action. by Gentry, and they subsequently changed the name of their product to harvest crunch. Within a year, Kellogg's had introduced its country morning granola cereal, and General Mills had introduced its Nature Valley. In 1974, McKee baking, later McKee Foods, makers of Little Debbie's

snack cakes, purchased Savix. In 1998, the company also acquired the Heartland brand and moved its manufacturing to Collegedale. In 2004, Savich's name was changed to Blue Planet Foods. Granola bar. Granola bars or musli bars have become popular as a snack, similar to the traditional flapjack familiar in the Commonwealth countries. Granola bars consist of granola mixed with honey or other sweetened syrup, pressed and baked into a bar shape, resulting in the production of a more convenient snack.

Granola bars are always individually packaged in a sealed pouch, even when a box of multiple bars is purchased. This enables people to place the packaged bar in a purse, backpack, or other bag for consumption at a later point. The product is most popular in the United States, Canada, Australia, New Zealand, the United Kingdom, parts of Southern Europe, Brazil, Israel, South Africa, and Japan. Jane Hurley, a senior nutritionist who works for the center of science and the public interest, states that granola bars are not health food, and they're basically cookies masquerading as health food. compared to a Kit Kat chocolate bar per weight, a peanut butter nature valley granula bar contains similar amounts of calories and fat, and significantly more sodium, but half the sugar. Mato granola

Mato granola is a breakfast food eaten by Jewish people during the holiday of Passover. It consists of broken-up matsu pieces in place of oats. Many variations are possible by edgarine. other ingredients.