Just a day after Kate Winslet revealed in a Vanity Fair interview that she still feels like the "fat kid," critics in her home country are lining up to claim she still is. But the svelte five-time-Oscar-nominee isn't having it:

"Kate is furious at suggestions that her body has been airbrushed," her rep tells PEOPLE exclusively.

The Sun ponders on its front page whether "that magic airbrush has been at work again" and the Daily Telegraph got a digital retouching expert to analyze the photos. But the closest scrutiny comes from the Daily Mail, which engaged a professional airbrush artist to perform an autopsy on Winslet, who was shot wearing heels, black stockings and nothing else.

"She is in terrific shape and what you see is how she looks or she would never have agreed to pose for those shots," adds her rep.

She is in terrific shape and what you see is how she looks or she would never have agreed to pose for those shots," adds her rep.

Why the British furor over the 33-year-old mom-of-two? In early 2003 Britain's GQ magazine – a stablemate of Vanity Fair – ran digitally "slimmed" photos of Winslet that drew much criticism. Within days Winslet apologized.

"I just didn't want people to think I was a hypocrite and that I'd suddenly lost 30 lbs. or whatever," the youngest ever five-time Oscar nominee said at the time.

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Kate Winslet struggled with her weight as a teenager – and the successful star and fashion icon says she still sometimes has doubts about her body.

"I never had a desire to be famous," Winslet, 33, says in a new Vanity Fair interview.

"I was fat. I didn't know any fat famous actresses. I just did not see myself in that world at all, and I'm being very sincere. You know, once a fat kid, always a fat kid."

Luckily, Winslet did not let her insecurities get the best of her. In fact, she set a record as the youngest actress to earn five Oscar nominations. But despite her professional successes, Winslet tells the magazine she still can be self-critical.

"You always think that you just look a little bit wrong or a little bit different from everyone else," the actress says.

"And I still sort of have that. I often look at women who wear great jeans and high heels and nice little T-shirts wandering around the city and I think, 'I should make more of an effort. I should look like that.'

"But then I think, 'They can't be happy in those heels,'" she says. So, what makes Winslet happy?

"I need to be looked after," she says.

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Beverly Hills socialite Nikki Haskell was as shocked as anyone when she learned NFL players have been taking her Star Caps weight-loss supplement.

"What does a 400-pound football player want with Star Caps?" she mused to Page Six yesterday about her diet pills, which have reportedly been used by celebrities including Joan Collins, Melanie Griffith, Jack Nicholson and Beverly Johnson. But Haskell, who summers in St. Tropez, suspended shipments of her product pending lab tests for bumetanide, a diuretic sometimes used as a masking agent for steroids.

Star Caps are made in Peru from garlic and papaya enzymes, New Orleans Saints offensive guard Jamar Nesbit sued Haskell last week, claiming Star Caps were improperly spiked with bumetanide, which is banned by the NFL. Nesbitt, who served a four-game suspension, wants Haskell to pay him $235,294 in lost salary. He also wants damages for his reputation.

"Under NFL rules, you are strictly liable for what is in your body. They don't care how it got there," Nesbit's lawyer, Brian Molloy, said.

Molloy claims some of Nesbit's leftover Star Caps were tested and found to be contaminated with bumetanide, though Haskell says the drug has never been an ingredient. Three other Saints - running back Deuce McAllister and defensive ends Will Smith and Charles Grant - tested positive for bumetanide and are appealing.

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Brian Scheehser, chef at Trellis in Kirkland, Washington, created this fiber-filled vegetarian dish that also packs a dose of lean protein thanks to heart-healthy cannellini beans.

Serves 4

Ingredients:

• 2 tablespoons olive oil
• 2 zucchini, chopped
• 2 celery stalks, sliced
• 1 onion, chopped
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 4 cloves garlic, sliced
• 1 can (14 oz) diced tomatoes, drained
• 3 cups drained cannellini beans, liquid reserved
• 4 sprigs fresh thyme
• 2 dried bay leaves
• 4 slices crusty whole-wheat toast

Directions: 

1. Heat oven to 400°.
2. Heat oil in a large skillet over medium heat.
3. Cook zucchini, celery, onion, salt and pepper until soft, about 8 minutes.
4. Mix in garlic and cook, stirring, another minute.
5. Combine veggies, tomatoes, beans, 1/4 cup of the bean liquid, thyme and bay leaves in a 2-quart baking dish.
6. Bake until golden, about 30 minutes.
7. Remove bay leaves and serve warm with toast on the side.

Nutrition Facts:

382 calories per serving 7.8 g fat (1 g saturated) 66 g carbs 15.5 g fiber 19.6 g protein