Not All Seaweed is Healthy!
Yes, seaweed has lots of benefits, but you have to eat the right kind. Before I studied nutrition in NY, my only exposure to seaweed was the seaweed salad I’d order at my favorite sushi spot. But unfortunately I found out what I was eating was far from healthy. 
Have you ever noticed that the bright green seaweed salad served in most Asian restaurants taste the exact same no matter where you go? That’s because they all order it in bulk from distribution companies.
So if it’s bright green, it’s definitely pre-made and has food coloring, high-fructose corn syrup, preservatives, trans fats, and even GMOs. Not so healthy, huh?!
The seaweed I started eating about 15 years ago is the dried dark green, almost black, variety you find in the Asian section of your health food store. It’s nutrient-dense, a great source of minerals and has no added ingredients.
You’ll also find the healthy kind at your higher-end Asian restaurants.
I like to add kombu when cooking soups, stews, beans, quinoa or brown rice and use the nori for snacking and wraps. I also add wakame flakes to smoothies and salads. My only warning… it’s high in iodine, which we need, but don’t overdo it. One serving a day is fine.
So does anyone else eat seaweed?