Yes I have and yes I do. I think it really depends on what it's eaten with. Laverbread is traditionally eaten fried with bacon and cockles for breakfast, the seaweed having first been boiled for several hours, (no jokes about British food preparation please), rolled in oatmeal and fried.

Lava bread is 'Bara lawr' in Welsh ('bara' is 'bread')

It's not just Welsh though - Laverbread is also eaten across the Bristol Channel in North Devon, especially around the Exmoor coast. It contains high proportions of protein, iron, and especially iodine. It also contains high levels of vitamins B2, A, D and C.

I suppose the fact it takes frying to make it pallatable detracts somewhat from it's beneficial effects, but nevertheless it *is*, on balance, good for you.

I think the origins of it's name lie in the fact that until the latter half of the 20th century it was 'poor food' - it doesn't take money to scavenge a coastline. Add to that the fact that once it's rolled in oats it looks (vaguely) like a primitive bread. I can also imagine families telling children this was bread, and how do you trade in something like this by telling your potential buyers the truth? That's just my guess though.