Top Tips to Enjoy Healthy Latin Food Without Losing the Tast...( ALEXANDRIA Va. Sept. 5 -- Tradit...),Health

ALEXANDRIA, Va., Sept. 5 /PRNewswire-USNewswire/ -- Traditional Latin American foods have a reputation for being full of flavor. Unfortunately, many of these foods that have brought families together for generations are being prepared now in ways that can compromise one's health.

Oftentimes Latin foods are prepared with high-calorie ingredients that are fried or full of salt and sugars. According to the American Diabetes Association (ADA), eating foods high in fat and calories can place people at risk for developing type 2 diabetes. This is especially important for Hispanics/Latinos, since they are at higher risk for developing type 2 diabetes than non-Latino whites.

"It is possible to enjoy Latin food that is both delicious and good for you," comments Chef Lala, national spokesperson for the American Diabetes Association's Latino initiative, Por tu Familia. "By making simple changes to ingredients and cooking methods, people can keep the big flavors of Latin cuisine without missing any of the traditional tastes families have shared for years."

Chef Lala, Laura Diaz-Brown, is an internationally know celebrity chef, author, television host and certified nutritionist who has devoted her love to mastering and refining Latin cuisines and educating her fans about how to enjoy the 23 varieties in a healthful fashion.

Approximately 2.5 million Hispanic/Latino Americans over the age of 20 have diabetes and are at increased risk for serious complications such as kidney disease, blindness, and amputations. If present trends continue, one in two minorities born in 2000 will develop diabetes in their lifetime.

The ADA offers these simple tips to make Latin food that is both flavorful and nutritious.

-- Go bananas -- Take advantage of all the fruits and vegetables that come

from the Caribbean, and Latin and South America and incorporate them in

your meal plan. Be adventurous and pick up a new fruit or vegetable

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