In recent years, juicing every last thing has taken off -- look at the evangelization in Fat, Sick and Nearly Dead, and in tandem, the proliferation of juice bars and at-home juicer sales. An IBIS report suggests juicing is a $2 billion-per-year industry, and as Racked points out, "Starbucks owns Evolution Fresh, Coca-Cola has Odwalla, and Pepsi has Naked Juice." There's a healthy profit to be squeezed from your cold-pressed wallet, and that's likely to continue.
But a recent Daily Beast article explores the dirty secrets to juicing: it isn't as good for you as cooking fruits and vegetables or eating them raw. Even worse, it creates mounds of food waste that imperils the environment.
On the health side, juicing has two main detractions: you won't feel as full, and you lose out on numerous nutrients. Skins and fibrous parts of plants not only fill you up (or feed more people), but the skins come packed with the "cancer-fighting flavonoids" you hear so many studies about. Juicing also removes fat, which your body needs to absorb "vitamins like A, D, E, and K." In fact, cooking vegetables can help release many of the antioxidants, and frying them in olive oil can even increase the amount of phenols, which prevent cancer, diabetes, and macular degeneration.