This holistic nutritionist gets funky with tea. When Daina Trout began making kombucha in her tiny kitchen years ago for fun, she couldn't have predicted that she'd launch a beverage empire - but that's how LA-based Health-Ade got started. The effervescent elixir is made from three ingredients - tea, water and sugar - plus a scoby, a starter culture.

Trout uses a blend of black and green teas from Asia an FAfraica. "We originally got the tea from Whole Foods," she says. "We'd call and say, 'Do you have, like 200 cases of green tea?' Then we'd pack our cars with as many cases as we could fit." Making kombucha starts with steeping the tea. The next step is adding the scoby, which floats on top of the cooled tea, eating up sugars and transfomring them into healthy acids as the tea ferments. To create different flaors - think California grape or ginger-lemon - Trout misxes in organic cold-pressed juices.

To read more, visit https://view.imirus.com/209/document/12893/page/32

Today's blog is written by our very own Daina Trout, MS, MPH

Daina is not just our Co-Founder, she is also a nutritionist that has spent her adult life dedicated to finding and sharing health and wellness through food. With 2 masters' degrees in nutritional biochemistry and public health, Daina has called upon her education often while leading the way at Health-Ade - from how we make every batch of kombucha, to how we talk about gut health to consumers, to even how healthy our employee workplace is! She even writes a few blogs here and there. Happy reading! :)