My people are destroyed for lack of knowledge. — Hosea 4:6
Let’s get real about the problem at hand: Type 2 diabetes can be stopped. When we talk about why and how it happens, more people are helped. Finally, in this week’s column, let’s talk about ways to prevent or reverse it. First, though, allow me to share my personal story: My mother, Fannie Estelle Hill Grant, lived only 12 years after being diagnosed with Type 2 diabetes. Her journey was filled with extreme complications. Over the span of 12 years, she lost both of her legs to amputations, endured kidney dialysis several times a week and suffered multiple strokes. The entire experience was devastating for our family, and we had no idea how much we could have done to prevent it.
That’s why I’ve dedicated the past 25 years of my life to educating others on what I didn’t know back then. After losing my mother on Dec. 25, 2000, I realized how much we could have changed if we had simply modified our eating habits — if we had known that reducing sweets, cutting down on carbohydrates and increasing our intake of fresh, raw vegetables could have helped prevent or even reverse the damage. If we had incorporated just 30 minutes of exercise into our daily routine — five days a week — it could have made all the difference.
The roots of this issue go deep into American history, all the way back to 1790 during the days of slavery in America. For enslaved people, food was scarce, which led to the development of what we now call “thrifty genes” — genes that helped them survive when food was in short supply. Historical documents from the National Archives and Records Administration show that enslaved individuals in America were rationed food, not necessarily given an abundance, but just enough to sustain life. Back in those days, slave owners fed the animals before they fed the slaves. The best foods were saved up for the slave owners and their families.
Africans who survived the horrors of the transatlantic slave trade arrived in America somewhat strong, but they had to adapt quickly to their harsh new reality. Many worked grueling 12- to 16-hour days in the fields, six or even seven days a week. Their diet mainly consisted of scraps such as pig tails, pig feet, chitterlings (intestines of the pigs), hog maws, animal parts that were typically thrown out. Even drinking milk from troughs alongside animals was routine for many of the slaves, or they dipped some out for themselves and families. These were tough times, and food was hard to come by.
In the midst of such deprivation, African American women in particular were creative with what they had. They developed recipes that turned these humble scraps into beloved dishes — soul food. Collard greens simmered with fatback, sweet potato pies, beans seasoned with ham hocks or pigtails, biscuits made with white flour and lard, hush puppies, candied yams, peach cobblers and cornbread became staples of the African American diet. Despite their poor quality, these foods gave the enslaved a sense of comfort and community. It was also very enjoyable — I know, because I’m from the farms of North Carolina, born 1951, and I remember the days!
Interestingly, while their diet was certainly not healthy by modern standards, the enslaved individuals were able to maintain relatively good health for a time — because of the intense physical labor they performed each day. The constant exercise helped to counteract the negative effects of their poor diet. They burned off the harmful fats and sugars that would otherwise have led to chronic diseases like diabetes.
This is where the key difference lies, according to the National Institutes of Health. The work — the long hours of physical labor — was a form of exercise that helped to keep their bodies in balance. Coupled with their “thrifty genes,” which helped them preserve calories during times of scarcity, their bodies could handle the food they consumed without the severe consequences we see today. But, as we’ve seen, times have changed.
Fast forward to today, and the major cause of Type 2 diabetes in the United States is overweight and obesity, often combined with a sedentary lifestyle. Far too many are still enjoying recipes left behind by their grandmothers, so they eat that same soul food. Yet, they are not working in the fields 10-16 hour days. Therefore, if you’re overweight, inactive or both, your risk for developing Type 2 diabetes is significantly higher. Extra body fat can lead to insulin resistance, a condition where your body can no longer use insulin effectively, which is a hallmark of Type 2 diabetes.
According to the National Institutes of Health:
• Black Americans are at a higher risk for diabetes and are 60% more likely to be diagnosed with it compared with white adults. They are also more likely to suffer severe complications from diabetes, such as end-stage renal disease.
• While genetics play a role, social determinants of health like socioeconomic status, access to quality education and access to health care also significantly influence the prevalence of diabetes in Black communities.
In 2025, approximately 589 million adults (1 in 9) now have diabetes globally, with the International Diabetes Federation reporting that over 4 in 10 are unaware of their condition. The IDF also reports that the cost of diabetes has reached at least $1 trillion in health care expenses. The rising prevalence is linked to factors like aging populations with baby boomers as senior citizens.
In 2022, the total cost of diagnosed diabetes in the U.S. was a staggering $412.9 billion, according to the U.S. Department of Health, Office of Minority Health. The diabetes epidemic in this country is a consequence of both diet and lifestyle. It’s not just about personal choice — it’s rooted in our history, our culture and our collective health.
Next week, in Part 3, I’ll dive deeper into how we can break the cycle and start making real changes in our lives. Stay tuned.
Lyndia Grant is a speaker/writer living in the D.C. area. Her radio show, “Think on These Things,” airs Fridays at 6 p.m. on 1340 AM (WYCB), a Radio One station. To reach Grant, go to her website, www.lyndiagrant.com, email lyndiagrantshowdc@gmail.com or call 240-602-6295. Follow her on X @LyndiaGrant and on Facebook.