Turns out not all sources of omega-3 fatty acids are created equal. With many doctors and scientific studies showing the importance of omega-3 in our diet, these polyunsaturated fatty acids have reached a tipping point in popularity across the nation. However, most people think of fish oil as the primary omega-3 source, and with it come nasty aftertaste, fish burps, and questions about the biomass sustainability.
While fish oil can be a good source of omega-3s, there are other problems with it. For example, fish oil can spoil quickly due to oxidation, it has low absorption rates — or bioavailability — and quality control concerns that vary from vendor to vendor. Let Dr. Goodman provide clear explanations about why krill oil is a superior source of Omega-3 in The Thrill of Krill.
Enjoy the introduction and first chapter of The Thrill of Krill