3. Low Mercury
Krill is at the bottom of the food chain of the ocean, and therefore its only food source is phytoplankton. Unlike fish oil, krill has non-detectable levels of mercury and other toxins. This is because of the way the ocean’s ecosystem works. The fish that provide fish oil feed off of other organisms that potentially carry high levels of mercury and other harmful toxins. This then transfers into the fish oil supplements.
4. Sustainability
With krill making up the largest biomass on earth (500+ tons), only about 1% of its population is being used on a yearly basis. In fact, there are several organizations (both government and non-profit) that are focused on making sure that harvesting laws regulate against overfishing of krill.
5. No After Taste
Ever experience what is sometimes referred to as the ‘fish burp’? Krill offers the benefit of no fishy after taste or fishy gas (gross!).
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