Linda Landaverde loves beans. She eats them almost every day.
But she has to count how many she eats to limit her intake of carbohydrates.
Landaverde, 55, of Orlando, Fla., has type 2 diabetes, an illness she's been living with for almost eight years. Until about a month ago, she says, she managed the disease poorly. Her food choices, based on Latino tastes, weren't the most diabetic-friendly.
She would eat her traditional meals and sometimes suffer from varying glucose levels as a result.
After she attended a diabetes seminar for Spanish speakers, Landaverde learned more about her illness and how to maintain her glucose levels.
Diabetes disproportionately affects Hispanics and blacks. Mexican-Americans are 1.7 times more likely to develop diabetes than non-Hispanic whites, according to the American Diabetes Association.
Hispanic food brands are taking notice of the growing health concerns and adding whole grain, light versions, sugar-free, no cholesterol, reduced fat, zero grams trans fat, and low carbohydrate choices to their product lines.
Ashima Singal writes for The Orlando Sentinel.