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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By Michael J. Critelli | MakeUsWell Newsletter, 

Most people believe that unhealthy eating is simply a matter of willpower. We assume that if we had a little more discipline, we could resist the sugary snack, the fast-food drive-through, or the late-night raid on the fridge. But as research—and everyday experience—show us, our nutritional choices are shaped less by hunger and more by a series of hidden triggers.

These triggers are everywhere: a stressful day, a celebratory dinner, peer pressure from friends, or even the convenience of quick and affordable food. The problem isn’t that we don’t know fruits and vegetables are better for us than salty snacks—it’s that the forces around us nudge us into patterns we barely recognize until they become habits.

We’re building a browser-based product to help people bring those hidden triggers to the surface. Once visible, they can be managed, redirected, and eventually transformed into healthier patterns.

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