By Michael J. Critelli | MakeUsWell Newsletter, 

We all know that much of today’s reporting—whether in mainstream outlets or alternative media—fails to meet even minimum journalistic standards. Too often, writers start with a preferred narrative and then cherry-pick or “force-fit” data to support it. Nowhere is this more pervasive than in nutrition reporting.

1. Confounding Variables and Reverse Causation

A favorite media trope is the “diet soda causes diabetes” story. One headline in Eating Well declared: “Diet Sodas May Actually Be Raising Your Diabetes Risk, New Study Says.” The fine print reveals that researchers merely found an association: participants who drank the most diet soda had a 129% higher relative risk of Type 2 diabetes than those who drank the least.

But an association is not causation. People who choose diet sodas may already be struggling with weight gain or insulin resistance—precisely the people at higher risk for diabetes. In other words, drinking diet soda may be an effect, not a cause, of underlying problems.

Even when studies attempt to control for confounding variables (age, gender, existing health status, income, exercise), unmeasured differences remain. Observational studies can suggest relationships, but they rarely prove anything.

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By Michael J. Critelli | MakeUsWell Newsletter, 

Over the last few months, we have presented a diverse body of guidance on optimal nutritional habits. But we have to recognize that someone who accesses nutritional guidance is usually starting from a point of dissatisfaction with his or her current nutritional habits and the effect it has had on his or her body. 

Aside from learning what health professionals recommend relative to what we eat, anyone researching the countless number of resources on nutritional guidance invariably discover that physicians or nutritionists vary in the advice they give on the frequency, size and timing of meals. Differences in advice on meal frequency and fasting don’t necessarily mean that these individuals with deep domain knowledge are contradicting one another — they’re often optimizing for different goals, populations, and contexts.

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By Michael J. Critelli | MakeUsWell Newsletter, 

In 2019 and 2020, I gained a life-changing insight into health. In July 2019, a holistic medicine doctor recommended that I reduce sugar and simple carbohydrate consumption because my hemoglobin A1c had spiked above the high end of the acceptable range. He punctuated his advice with cautionary notes about diabetes and macular degeneration.

I followed his advice and brought this metric back down.  

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By Michael J. Critelli | MakeUsWell Newsletter, 

Seafood should be one of the healthiest and most sustainable foods on our plates. Rich in omega-3 fatty acids, lean protein, and essential micronutrients, it is often held up as a cornerstone of a heart-healthy diet. 

Yet the truth is more complicated. Every bite of seafood carries a story—not just of the ocean or river it came from, but of how our industrial systems handle waste, how fisheries are managed, and how chemicals and contaminants move through our environment. To eat seafood wisely, you need to understand the invisible risks and make informed choices.

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By Michael J. Critelli | MakeUsWell Newsletter, 

When Americans think about the health effects of eating meat, they usually focus on calories, fat, or whether a cut is “red” or “white.” What few of us realize is that how animals are raised shapes the nutritional quality of meat, the risks of antibiotic resistance, and even the health of surrounding communities. The gap between perception and reality is wide—and consequential.

The Hidden Crisis on Your Plate: Antibiotic Resistance

Consumers often fear antibiotic residues in meat. That’s misplaced. Withdrawal rules make residues minimal by slaughter time. The real danger is antibiotic-resistant bacteria that thrive on farms where drugs are used routinely.

Feedlots and barns often medicate entire herds to prevent outbreaks in crowded conditions. Over time, resistant strains of Salmonella and E. coli emerge. Cooking kills bacteria, but resistance spreads through raw meat handling, contaminated water, and airborne dust. Resistant infections kill thousands of Americans annually—yet few link their pork chop or burger to this silent epidemic.

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