Because everyone in the world who distills things just distills them (and might feel fancy and say what kind of still they use), but fish oil purveyors molecularly distill the oil. At least it’s fish oil and not snake oil.
Look for independent lab reports, not the magic words “molecularly distilled.”
(P.S. mercury is quite volatile. Methylmercury appears to have a boiling point below that of water. I know nothing about distilling fish oil, but I would expect that mercury and it’s compounds could end up in the distillate if done carelessly and that the oils would oxidize or otherwise degrade. So they must either use a molecular still, whatever that is, or perhaps it’s done in an inert atmosphere or under vacuum.)
Yeah, molecular distillation is a type of vacuum distillation pretty ubiquitously used in distilling extracts from oils because minimizes decomposition due to heat. I looked it up.
Look for independent lab reports, not the magic words “molecularly distilled.”
(P.S. mercury is quite volatile. Methylmercury appears to have a boiling point below that of water. I know nothing about distilling fish oil, but I would expect that mercury and it’s compounds could end up in the distillate if done carelessly and that the oils would oxidize or otherwise degrade. So they must either use a molecular still, whatever that is, or perhaps it’s done in an inert atmosphere or under vacuum.)