"Doug Kanter" wrote in
:

Jim, you're as mixed up as I am!

Boiling water will kill microorganisms, but it will concentrate
whatever else it contains. That's why chefs will simmer meat or fish
stock if the flavor needs to be concentrated further. Distilled water
was a thought, but I believe it's actually more volatile than your
typical tap water. It'll eat through things, so I don't want to use it
on plants.

true, true, true, true, but cough http://tinyurl.com/3vau4 cough