I read somewhere that seaweed is very high in salt. So if you're sensitive to salt, or have high blood pressure, don't mess with seaweed.
It's high in sodium because the ocean has high salinity. And, salt is used to preserve the seaweed. Now, there are versions that do not have added salt, and I've heard of "freshwater seaweed" and also it can be grown just like algae (chlorella, spirulina-micro algae), so maybe the "farmed" seaweed has less salt? IDK but
thanks for bringing this up...HTN (hypertension/high BP) runs in my family so I watch my sodium intake.
ETA: ^^the lady who bought me the seaweed told me it was a secret to long, healthy hair. I had BSL or right below BSL hair at the time, and I made a point to include more seaweed and protein in my diet...this was back in 2004-2005, but I do remember my hair being stronger, shinier, and healthier once I started eating seaweed daily. I kept up with it for about 2 months then slacked off. I also noticed my skin was clear and had a nice "glow."
I love a California roll like nobody's business, and I love other types of sushi. Adding to soups, as well as eating it plain, blended into smoothies and juices, or cooked into stir-fry or put in salads makes it an easy addition to the diet if you can deal with the taste!