Juicing Trend Still Going Strong in 2015
Monday, March 02, 2015 01:47 PM

A year ago, trendistas were snuggling up to juice bars all over L.A. to cleanse, reset, detox and glow a little. Today, things are only busier in the world of juice, juicing just won't go away. Juice bars have opened in such L.A. hot spots as the Ace Hotel downtown and in Highland Park, adding to the dozens of places where people are paying in the double digits (yes, you can pay $12 for a drink that's not spiked with vodka) for a bottle of juice, albeit cold-pressed and organic in a range of pretty colors. Cold-pressed juice is even for sale in airports and at Trader Joe's.

"It's amazing, it's amazing," Dave Otto says one morning outside his pristine, tiny shop on Beverly Boulevard in Los Angeles. His business began in 1975 as the Beverly Hills Juice Club, an extension of his "quest for a perfect diet." These days, he does 10 to 15 times the business he did then, he says.  The cold-pressed juice market is estimated at $100 million a year. 

Today's juice — cold-pressed between plates, meaning no heat is used — is a great answer for busy people, says Alexis Schulze, co-founder and chief visionary officer of the Costa Mesa-based Nekter Juice Bar chain of 49 shops. "It's accessible for people who try to get their fruits and vegetables in but who say, 'I just don't have time to sit down and eat a salad,'" she said over a glass of Toxin Flush, made with apple, ginger, lemon, parsley and spinach.

Amanda Chantal Bacon, founder of Moon Juice, which has shops in Venice and Silver Lake, says people are taking their health into their own hands because they feel disappointed by conventional food and medicine.

While many juices contain kale or spinach and other vegetables and herbs, they often also contain apples and other sweeter produce. And that can mean a fair amount of sugar.  To counter that, Sussman suggests juicing four servings of leafy or cruciferous vegetables for every one of fruit. (Of course, juicing at home takes a commitment ranging from $100 to $2,500 for the juicer.)

"Successful long-term juicers learn to liquefy greens and vegetables on a daily basis and to juice sweet-tasting fruits and the sweetest root vegetables ... in moderation," Eric Helms writes in "The Juice Generation," which is also the name of his New York company.

Whether organic cold-pressed juices are healthful depends in part on the context, says Tricia Psota, a nutritionist at the U.S. Department of Agriculture.  If juice is an addition to your diet, the calories can add up (a 16-ounce bottle typically has about 200 calories). So can the dollars. On the other hand, if a juice replaces your usual midmorning doughnut, it's hard to argue against it.


Source:  http://www.latimes.com/health/la-he-juice-20150131-story.html