seaweed and health
It began around 2013. When the international press started speaking with much enthusiasm about the anticipated health benefits of adding seaweed to our diets. Now, years later, every day one can find new articles in the media on the broader topic of seaweed and health. It's referred to as "superfood" and "new proteins" or "the green gold," even the "solution to predicted food shortages." Some scientific projects are even researching the medicinal benefits of some seaweeds.
For it to be healthy, seaweed must come from unpolluted seawater. The reason it is continually touted as "good for you" is because it not only contains interesting levels of minerals, vitamins and proteins found in our more traditional foods - seaweeds, predominantly the brown macro algae, contain something unique. Fucoidans, alginates and laminarins. These three don't exist in land based produce. And precisely those compounds offer very interesting health benefits. It would be too much to lists all of it here, but you can find a wealth of information on the internet, starting with Wikipedia.
Another reason seaweed gets the attention of health-conscious parties, is its role in reducing sodium intake. Many seaweeds, but specifically our Royal Kombu, contains far more potassium than sodium. But the list goes on. Royal Kombu contains high levels of calcium, iron, and iodine (important when you're pregnant). And then we have a long list of healthy compounds found in small quantities, referred to as "trace elements." Here two article about a number of scientific studies into Royal Kombu and more broadly Brown Macro Algae: