Q&A: Seaweed—weighing the many health benefits and potential risks

Seaweed, a staple in traditional diets across the globe, is now gaining recognition in the United States. UConn Department of Nutritional Sciences researchers, including Department Head Professor Ji-Young Lee and Assistant Research Professor Young-Ki Park, are researching not only the health benefits of seaweed but also addressing the potential health risks.

This article was originally published here