Kelly Wearstler Divulges Extreme Diet In Pages Of “Bon Appetit”
Kelly Wearstler is a design goddess. Her interiors include hip hotels from around the world and homes of the rich and famous. In recent years, Wearstler has expanded into designing home goods, accessories, jewelry and clothes. I’d deck out my entire lifestyle a la Kelly if only I could afford a $175 scarf.
Bon Appetit did a recent Q&A with Wearstler — one of those fluffy reading, back page sorts of Q&As — and any fan of Kelly Wearstler would read with interest …
… and then get slightly concerned that she survives mostly off flavored water and juice.
As a woman who is really into Wearstler’s designs, I read this interview not expecting the shock I received. Her daily intake of food and beverages as described:
- water with Miracle Reds, Miracle Greens, lemon, or cayenne extract
- a double dry nonfat macchiato
- a Superfood juice made of kale, spinach, lemon, ginger and E3Live — “I avoid orange- and pineapple-based juices, too much sugar.”
- almonds or granola
- for dinner, roast chicken or whole wheat pizza, salads, beans, lentils and hummus
On top of all this, seven days a week Wearstler does a boot camp workout that supposedly burns 800 calories per class.
Even the Bon Appetit interviewer (or editor who worked on the interview after the fact) seemed concerned about Wearstler’s paltry food intake and heavy exercise schedule, remarking “You must be starving after that workout!” and “What about real, solid food?” Commenters on BonAppetit.com are also incredulous, with one bluntly asking “Will someone tell me why this article is in a FOOD magazine when the only solid food Kelly eats is almonds, granola and the occasional pizza?” Added another commenter, “I know juicing is having its moment, but I shouldn’t have to tell you that a person you’re interviewing should chew the majority of their meals if you’re going to feature them.”
I want to be clear that I’m not a nutritionist. Even a nutritionist or psychologist wouldn’t be able to diagnose an eating disorder just from one interview alone. As the National Eating Disorder Association notes, eating disorders evolve from “the complex interplay of biological, psychological and social forces,” which none of us can presume to know about Wearstler. Additionally, California, where she lives, is far more committed to the juices-and-granola-style eating regimen than other places in the country. Although the foods and liquids she describes to not amount to a large gross quantity, she’s packed nutrients into what she does consume.
But at the risk of concern-trolling, this extreme diet and the fact Bon Appetit published it worries me. It seems more like a bare minimum of nutrients than actual sustenance. At what line does does “healthy eating” habits end and “eating disorder” begin?
If you or someone you know needs treatment for an eating disorder, you can contact the National Eating Disorder Association’s confidential helpline at 1-800-931-2237 and find additional resources here.