I suppose there's room for debate, it's not like taking krill oil is the same thing as taking pure linoleic acid oil. What's the serving size for most krill products, like 2 or 3 grams? You'd get about the same amount eating oysters, shrimp, clams, etc. I guess the real trick is getting a product that hasn't been damaged by heat, light, and oxygen. As we know the omega 3s are even more sensitive to oxidation then the omega 6s.All good points. There is a lot we don't know, but there have been a few epidemiological studies I've read over the years that suggest EFA's positively impact human health if they are deficient in the diet. Iodine for example. All fish oils can be unstable if not protected from oxidation. We use a Krill product that is rapidly processed and then oxygen purged with argon to protect it during storage.