This may sound bizarre, but Judith Cooper Madlener in the "Sea Vegetable Book" claims it's an old New England treatment for coughs and colds. That could well be, as many early Irish and Scottish settlers had eaten dulse "back home" and still enjoyed it in the New World.
The Indian chai masala has become very popular amongst Tibetans in the refugee communities, and is healthier in the Indian climate than the traditional buttered tea.
