Victoria Boutenko - Author of "The Raw Family"
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Green Smoothies - Victoria Boutenko Discusses the History of Processed Foods and How Smoothies Can Improve Digestion
Kevin Gianni
Victoria Boutenko discusses how green smoothies can improve digestion as well as overall health. This is an excerpt from Victoria Boutenko's interview for the Raw Summit, a complete interview encyclopedia of cutting edge living and raw food knowledge. You can find the complete transcripts and audios at www.RawSummitArchives.com. Kevin Gianni: So tell me a little about your research with green smoothies. Victoria Boutenko: I started to do research about the what humans have been eating and I discovered, and I placed that in my latest book that's called, 12 Steps to Raw Foods, the 2nd Edition. The discovery that we actually stopped eating greens like a main dish only for 180 years ago. One hundred eighty (180) years ago, we were eating lots of greens every single day. What happened 180 years ago was the industrial progress started and there were several inventions 180 years ago, right at the same time, the refined - refining of sugar was invented by an English chemist. And then a Swiss miller at the same time invented metal grinder for the mill and he was able to make white bread, white pasta and this was so easy and so cheap that those factories started to grow like mushrooms everywhere. And then Napoleon decided to go on a war and conquer the world, but his soldiers had to have food. And I have read lots of anthropological books and historical research and I found out that 180 years, like 200 years ago people were really hungry. There was not enough food and everybody was working all summer long collecting, gathering, preparing food for the winter. There was no refrigeration. They would just dig a cellar and put there whatever they can, dried fish, dried grapes, dried mushrooms, dried apples. And people were in the winter eating every other day because they didn't have enough food. And they would eat molded, spoiled, fermented, it doesn't matter. There was just not enough food and lots of people died in the winter. So, imagine when Napoleon went to the war, his soldiers didn't have food and he announced a huge sum of money as a reward to somebody who will come up with the idea how to survive without food. And so, then the French chef came out with the canning process, the very first cans took six hours to make and they would last for over a year. That was such a big invention that was embraced by everybody. Within several years, the process of canning reduced from six hours to 30 minutes. And now these new cans - the tin foil cans were able to stay more than two years - could be fish, could be meat, and could be vegetables. That was a revolution in food industry. Everybody was happy. The government was happy. There were no more dead people in the street in the winter. The people were happy they didn't have to dig cellars and prepare food and they had a backup plan. The merchants were happy. They were making tons of money and at that time there was a turning point. Before that, the humanity was mostly eating raw food and I have lots of proof of that - mostly raw food because they were scarce of fuel. Their only fuel was wood and there was - not everybody could afford to have the stone house. Or not everybody could even afford to have a pot to boil and they just really didn't care. They were hungry. They were not eating for pleasure. They were eating for survival. Kevin: Yes. Victoria: But at this time, as long as you have a can opener and a few pennies, you could just buy a food. So, people stopped eating what they were eating before and they were eating now white bread preserved confection. Instantly, there were four diseases formed that never existed in such quantities before that resulted from eating predominantly cooked food. There were rickets, scurvy, pellagra, and beriberi.
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