Seaweed has been a dietary staple in coastal areas, especially Asia, for thousands of years. 25% of the traditional Japanese diet is seaweed.
Though some marine seaweeds are toxic, many are edible. The reverse is true for freshwater algae: most are poisonous.
Among the most popular seaweeds are kelp (brown), dulse (red), arame (black), wakame (green) and kombu (brown). Organic seaweeds are preferable, as chemicals are readily absorbed by algae.
Seaweed is a complete protein, high in dietary fiber, iodine, and calcium. Seaweed is a potent antioxidant and detoxifier.