Doctor's Note

Seaweed snacks are like kale chips, munchies made out of dark green leafy vegetables—can't beat that!

More on some of the other protective dietary components in the diets of Japanese women in Why Do Asian Women Have Less Breast Cancer? and Breast Cancer Survival and Soy.

If you dig anti-cancer comparison videos, make sure you also check out Which Fruit Fights Cancer Better? and #1 Anticancer Vegetable.

I've done videos on why hijike (Avoiding Iodine Deficiency) and kelp (Too Much Iodine Can Be as Bad as Too Little) are not the best choices.

If you'd rather stick to terrestrial plants, see Preventing Breast Cancer by Any Greens Necessary. And for more on lowering breast cancer through diet:

And more on the importance of dietary diversity in Garden Variety Anti-Inflammation, Apples and Oranges: Dietary Diversity, and Constructing a Cognitive Portfolio.

For more context, check out my associated blog: Which Seaweed to Help Prevent Breast Cancer?

If you haven't yet, you can subscribe to my videos for free by clicking here.

  • Laloofah

    Our favorite sea vegetables are dulse and nori. The nori we have left in our stash we purchased pre-Fukishima calamity. I’ve never seen nori for sale that didn’t come from Japan (or at least the Pacific) – do you think its health-promoting properties override any radiation (and other toxins and pollutants) it might contain? Too bad life’s not more simple, our species sure knows how to garp things up.

    • Thea

      re: “Too bad life’s not more simple, our species sure knows how to garp things up.”

      Argh. I agree! To eat seaweed-to not eat seaweed. It’s not an easy decision to make now-a-days. Personally, I still eat it. I live on the American west coast and figure I’m probably getting plenty of Fukishima radiation directly from the air and other foods grown locally here. So, I might as well get the benefit of the seaweed.

      But note that’s not an educated opinion as I don’t have the information to balance the risks. That’s just my thinking right now and I thought the perspective might be helpful.

      If you haven’t seen it yet, Dr. Greger has a video on this topic:

      http://nutritionfacts.org/video/fukushima-and-radioactivity-in-seafood/

      Good luck.

      • Laloofah

        Thanks, Thea! Sorry I didn’t see this till now! :-)

  • Ann Sweimler

    This is great news. My seven year-old son LOVES toasted Nori. I limit him to 2 sheets/day but he would gladly eat more. It is his absolute favorite food! I also enjoy it. I am also glad to hear about the safety of Wakame, which I use to make broths. I had wondered about it since hijiki and kelp are best to be avoided. Thanks!

  • Thea

    I absolutely love those roasted, oiled and salted nori packets that can be attained from Trader Joes (it was even pictured in the video). But as Dr. Greger cautioned, it would be best to stay away from the added oil and salt. I tried purchasing the sheets of plain, roasted nori, but I just don’t like them. I eat a packet-a-day of the Trader Joe’s stuff, but am I doing myself more harm than good with the included oil and salt too? I don’t know the impact of the whole food. (Of course, I do know the impact on the environment is inexcusable.)

    My other issue with the nori is the iodine levels. One of the reasons I want to eat the snack nori (aside from the pleasure) is for the iodine, which I especially need to balance out the healthy veggies that I eat. I know Dr. Greger has a video on this topic, but if memory serves, I haven’t been able to find any good data that assures me that the product I’m actually eating has consistent and adequate iodine. (I don’t get the iodine in my salt because I happen to like the super-fine sea salt that I get. So, I’ve been blindly banking on the nori snacks.)

    All of that aside, it is awesome to learn from this video that there may be even more health benefits than I had originally thought from eating my daily packet (or sometimes 2) of nori.

    • barbarabrussels

      Hi Thea,
      I put my nori sheets on my toaster (it has a top for rolls that pops out) and put the toaster on max for 2 times per side. I then cut up the nori sheets into strips. They taste a lot better when toasted and become crunchy. I don’t have Trader Joes here on this side of the planet, so I can’t compare…

      • Thea

        barbarabrussels: Thanks for the tip! I’m going to give it a shot. :-)

  • http://facebook.com/ Ninasky87

    i eat sushi with unsalted nori so im good idk about the raditon but we are probably exp hawaii and cali being affected….

  • Darryl

    I wish I could open a package of hot teriyaki nori without eating all 80 chips. Its a regular shopping list item when I visit the local Asian grocery.

    To date, there don’t appear to be any published studies of post-Fukushima radiation in edible seaweed. In this late 2012 video on the resumption of Miyagi province nori production, no contamination was found, but this early 2012 video from South Korea strikes a cautionary note.

    It plausible that regular currents drew radioactive seawater south from Fukushima and out to sea (sparing famed Miyagi yakinori).

    • Thea

      Cool pictures. And as usual, great post. Thanks!

  • Kragdar

    I know that the safe upper limit of iodine is around 1100 micrograms, shades of excitement! And all sea vegetables are packed packed packed with iodine. So what’s the safe upper limit of sea veggies??????? Do tell!! maybe 2 to 4 ounces once or twice a week. Do tell Do tell !!!

  • HemoDynamic, M.D.

    I “Sea” your vegetables! And I raise you a Teaspoon of Wasabi.
    ;-)

  • Ben O’Loughlin

    Hi Dr Greger,
    Once again, a heart-felt “thank you” for your amazing site and the information you have provided. Implementing your dietary advice is having a profound impact on my health and weight.
    I have one question with regards to the incorporation of sea vegetables in my diet. Given, that a lot of the sea vegetables are harvested in the oceans around Japan, I am concerned regarding radio-activity and heavy-metal content of sea vegetables from the leakage of contaminated groundwater from the Fukishima Nuclear Reactor. Could you please advise?
    kind regards,

    Ben

  • Waratah

    Love these gems from the peer reviewed literature. Thanks! I have acquired a taste for nori seaweed. I get it at Costco and it comes from Korea – away from the prevailing currents from eastern Japan.

    Thankfully, my breasts are not as susceptible to breast cancer as those of women. On the other hand, women don’t have to contend with an aging prostate. I have noticed that Dr. Greger has reported on several foods that help prevent breast cancer but also seem to help prevent prostate cancer. Dr. Greger, have you noticed any studies on seaweed and prostate cancer?

  • ganesh

    How about the pollution of sea water (mercury, pcb’s) including the radiation on the quality of seaweed??

  • Plantstrongdoc M.D.

    I guess my next prescription could be Rp plants, No as much as possible, Ds 3-4 times a day, prophylactic against cancer, CVD, inflammation, diabetes and hypertension (side effects: None)

  • Martin Rosenfeld

    could I please have the spelling of the type of seaweed that lower blood pressure. Thank you

    • Veganrunner

      Wakame. It is the seaweed that is used when you order Miso soup at a Japanese restaurant. Yummy stuff.

  • Harriet Sugar Miller

    If you already have cancer, however (or perhaps “have had,” a tense of the verb we survivors yearn to use) , stimulating thyroid function could be risky. Dr. Aleck Hercbergs of The Cleveland Clinic has addressed this in several papers. How much iodine is in nori–and how does that compare to other sea vegetables? –Harriet at http://www.eatandbeatcancer.com

    • Thea

      Harriet:

      You might want to check out the following NutritionFacts video:

      http://nutritionfacts.org/video/avoiding-iodine-deficiency-2/

      It doesn’t say exactly how much iodine is in each type of seaweed, but it does compare between different varieties, giving you a general idea of what might be in nori compared to others.

      Hope that helps.

  • Ronald Chavin

    The “experts” in the scientific community now say that seaweeds are not plants, animals, or fungi but should be placed in several separate kingdoms outside of the plant kingdom.

    As for the wonderful benefits of eating seaweed, let’s not forget that sea salt always contains cancer-causing nitrosamines and nitrites. Fortunately, the salt can be easily and quickly washed away before eating the seaweed but unfortunately, most people can’t resist the temptation to eat seaweed deliciously.

  • Sebastian Tristan

    I wonder why Nori works while Wakame doesn’t. Thanks to the Doc, I developed a taste for Dulse. Thought I try not to eat too much in order not to have too much Iodine.

  • barbarabrussels

    Hi Dr Greger,
    I’ve been taking in your nutritional advice one video at a time, and it’s been ever so rewarding. In fact, I took up running, because I felt a need to spend excess energy, this is an absolute first for me!
    Anyways, here’s my question I’ve been buying from asian markets, and so many dried products (like nori) include a little sachet that reads “absorptive chemicals to protect the content against humidity.” Any idea of its safety level?
    Thanks a bunch.

  • val

    Eating a sheet of nori each day is so easy to do…and now I’m finding out that one of my cats also loves it!!! I tear off a few small pieces for her and she gobbles it up!
    v

    • Thea

      val: My dog loves the stuff too. :-) On the other hand, my dog is a bit ‘out there’ in terms of his tastes. He’s a big fan of many fruits and veggies, including broccoli and kale stems and sugar snap peas, etc.