Eat Healthy Your Way
Meet Laura Stein
Laura Stein was a skinny kid who turned into an overweight adolescent and young adult. After working in the fashion and beauty business (Vogue, Elizabeth Arden, Chanel) she formed her own company to explore healthy eating. She worked as a consultant on new diets and diet aids, and wrote magazine articles on dieting, nutrition, and fitness for Ladies' Home Journal, Prevention, Cosmopolitan and others. All the while, she was involved with the real experts on the subject: the dieters themselves.She became convinced that certain flavors were addictive, particularly those that are overly sweet, salty and fatty. She developed a ten-day program (“Transition”) to introduce people to a new balance of food, one with more vegetables, fruits and whole grains, and smaller amounts of fish, chicken and meat. Often referred to as a “Mediterranean” diet, this balance promotes a lower incidence of heart disease, stroke, diabetes and some of the cancers associated with a “Western” diet. Today, over 25 years later, it is considered critical to the health of the planet as well as its inhabitants.
The results in the “live lab” who tested Transition were outstanding and Laura’s Eat Healthy Workshops were born. Her program became known as “The Bloomingdale’s Diet” because of its popularity with their executives. “The Bloomingdale’s Eat Healthy Diet,” became a bestseller. She personally helped thousands of people in her Workshops lose weight and gain energy and has spoken to and corresponded with many others who read her book.
In the 1990’s she suspended Eat Healthy to join her husband, who was producing a show in cities around the country. Over the past 20-odd years, Laura has stayed in touch with many Eat Healthy Workshop veterans and fans of her book. She’ll be happy to email you a longer explanation of how their experiences influenced her, and how her thinking evolved over those years.
“The men and women who maintained their weight loss,” she says, “had learned to personalize the program and to be flexible. They were eating surprisingly varied diets but had all cut out enough sugar, refined carbohydrates and unhealthy fats to have more leeway than I’d previously thought possible. They’d learned to get back on track routinely because the rewards were so precious: great food, maintained weight loss, more energy and pronounced feelings of well-being.”
