Fish oil or krill? Flax or evening primrose? Coconut or olive?

Why Mercola recommends krill instead of fish oil.
http://articles.mercola.com/sites/articles/archive/2010/10/16/rudi-moerck-on-fish-oil.aspx
(I still take fish oil.)

Why cook with coconut and NEVER with olive oil, why processed olive oil might be better than extra olive, and also how to keep your extra virgin olive oil from turning rancid.
News to me: the chlorophyll in extra virgin olive oil actually makes it rancidify faster.
http://articles.mercola.com/sites/articles/archive/2010/10/30/rudi-moerck-on-cooking-oils.aspx