The best way to learn to spot a conspiracy theory is to make one yourself.
Pick a real news story. On the next step you'll choose who's behind it and why. Then walk through the four moves real conspiracists use, with a debunk on every step.
Choose whichever real-feeling headline your imagination will run wildest with. Don't overthink it.

Researchers studying more than 15,000 people report that higher physical fitness is linked to a lower chance of developing atrial fibrillation, an irregular heartbeat that raises the risk of stroke fivefold. The study, presented at the ESC Congress 2023, used treadmill exercise tests to estimate fitness in metabolic equivalents (METs) and followed participants over time to see who developed heart rhythm problems or strokes.

Two new studies presented at the European Society of Cardiology’s annual meeting found links between consuming ultra-processed foods and higher risks of heart disease, including heart attacks and strokes. Ultra-processed foods are widely available consumer items such as fizzy drinks, many breakfast cereals, packaged snacks and ready-made meals. One analysis reported that a 10 percent increase in daily ultra-processed food intake was associated with about a 6 percent rise in risk of cardiovascular disease.

A Kansas judge has ordered authorities to delete all electronic copies made from files seized during a police search of the Marion County Record, a small local newspaper. The searches, carried out nearly two weeks earlier, removed computers and cellphones from the paper’s office. The court order requires that digital copies created from those devices be destroyed, limiting how officials may keep and use material gathered in the raid.

The Maillard reaction is the chemical process that browns food and creates complex flavors when we cook. New research led by Professor Caroline Peacock at the University of Leeds reports that a similar reaction can occur in the deep ocean. There, it converts small organic carbon molecules into larger, stable polymers. The study, published in Nature, estimates this process locks away roughly four million tonnes of organic carbon each year.