kebm

I guess Heinlein was right: "One man's theology is another man's belly laugh." --- Keb'm

I spent several months in Japan for work and took advantage of the educational opportunity by learning to cook a lot of traditional Japanese dishes. Soup being the basis of many cuisines, Nippon being no exception, I can testify that Kombu makes an excellent soup stock. I imagine that you may have better luck using it to make tea if you simply boil it *first*, then let it steep to avoid microorganism contamination. I think that since the stuff is sold mostly for making soup, it's not intended to be sterilly packaged.

Enzymes do not kill germs. They dissolve oils and bind with certain proteins for digestion, but they do not kill germs. Please don't take this statement of medical advice literally. If you have an infection, your best bet is to use antibiotics under the care of a qualified physician.