Why the Japanese eat seaweed daily (and you should, too)

Other things to know before trying seaweed

While it’s absolutely worth figuring out how to add some seaweed to your diet, there are a few things you’ll want to know first.

Watch the iodine. The amount of iodine your body needs each day depends on your age. Average daily recommended amounts range from150 mcg for adults and 220 mcg for pregnant teens and women.

The iodine content of seaweed varies widely as well, depending on the species and where it comes from. For example, 1.5 tsp of arame puts you at the upper limit.

Too much iodine can cause thyroid problems just as easily as an iodine deficiency can.
“A little goes a long way” is a good rule of thumb.

Be watchful of sodium. Because they’re raised in the ocean, all seaweed varieties contain some sodium. Arame is quite low, while Kelp is among the highest, with 23 mg in a two-tablespoon serving. But remember, that’s not the same as table salt, which has been heavily processed to eliminate minerals and contain anti-caking agents. In fact, many scientists around the world suggest substituting salty tasting seaweed for salt.

Consider the source. Seaweed may soak up the environmental toxins and heavy metals in the water where it’s found. Health authorities have warned against eating hijiki, known to absorb dangerous levels of arsenic.

Seaweed companies that are certified organic are more likely to harvest their seaweed in protected coastal waters, away from the toxins found in commercial waterways.

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