Kardea Brown on Love, Diabetes, and Reimagining Tradition

Type 2 diabetes is a familiar thread in many Black families, often woven through generations. When chef and Food Network star Kardea Brown learned her husband Bryon had been diagnosed, the news brought fear and a need to rethink what life would look like. It also opened a path that connects her Lowcountry heritage with the choices they now make together.

Brown, known for her Gullah Geechee–rooted cooking and warm presence on Delicious Miss Brown, is speaking openly about this chapter now, adding her voice to a conversation that touches so many families. She hopes their story helps others feel seen and supported.

A Diagnosis That Changed Everything

Brown remembers the moment vividly. “Brian was recently diagnosed with type two diabetes, and of course, getting that diagnosis from his doctor was pretty scary for him,” she says. She recalls how quickly his fear rose. “I remember the day and time and the conversation and how we kind of had to talk him down off that cliff, because he was like, Oh my gosh. My life is going to change forever. And I just, I’m scared.”

Food is central to their relationship, so the idea of restriction felt overwhelming. Brown moved quickly to shift the energy. “I quickly had to turn that fear around to, you know, hey, it is scary, but now we are going to take this information, and we are going to be proactive.”

She also wanted him to know he wasn’t alone. “I made that vow to you, not only through sickness and health. If he was going to make any changes in his life, I was going to make those changes as well.”

They needed clarity about what affected his body. “Type two diabetes runs in his father’s side of the family, and we wanted to figure out what this diagnosis meant for him, because it looks different for everyone.”

That meant removing guesswork. “We wanted to take the guessing out of it and get accurate results and accurate information, and that’s where Libre came in and saved our lives,” she says.

Throughout the conversation, Brown refers to the device simply as “Libre.” She is speaking about Abbott’s Libre 3 Plus CGM sensor, which her husband wears on the back of his arm. “With the CGM from Libre, it really has changed the game for us. Now we know what elevates his blood sugar, what stabilizes it, what he… like exercise or walking… can really help him.”

Reimagining Lowcountry Traditions

Brown’s culinary identity is rooted in Lowcountry and Gullah traditions. Rethinking those dishes was a challenge she welcomed.

“I took it as a challenge, but I’m always up for a challenge. That’s just my personality. I like anything that kind of gives me a run for my money.”

She approached the diagnosis the same way she approaches recipe development. “Research is a part of my job when it comes to food and recipe development. So, I took that part of my brain and said, Okay, we’re going to figure out some alternatives.”

Shrimp and grits was one of the first dishes she adapted. “Shrimp and grits is my favorite thing. It’s one of my husband Bryon’s favorite things to eat. And so how can I make shrimp and grits enjoyable for him without causing a major impact on his glucose.”

She knew exactly where to start. “I figured out through my research that cauliflower, adding fiber to his meals, will help balance out those glucose spikes. So, I took the cauliflower rice and incorporated it into the corn-based grits. You don’t taste it at all.”

She adds with a smile, “And you can still add yummy things like Parmesan and grass-fed butter at home.”

Breaking Generational Silence

Diabetes shows up in so many Black families, yet the conversations around it often don’t. Brown knew that silence had to stop with them.

“It can be an uncomfortable conversation,” she says. “But if we don’t have more to be around for long, that’s the scary thing. I would rather know and have that conversation and figure out ways to break those generational cycles.”

She believes traditions can evolve. “We have some habits that have been passed down in our family that we are going to have to make better choices now. Not saying that the traditional meals — the hoppin’ John, the fried chicken — but we can find tweaks.”

Tools like the food-scanning feature in their Libre app helped them adjust meals without losing joy. Brown explains, “He can take a picture of his plate, and the app says, Oh, this might be a moderate impact. Instead of that fried chicken, let’s swap it out for baked.”

Over time, she says, the learning becomes intuitive. “After using it, after a while, it becomes second nature. And that’s the whole point. You want things to become second nature for you, because it becomes a new lifestyle instead of something temporary.”

Growing Closer Through Care

Managing a chronic condition can reshape a relationship. For Brown, it deepened theirs.
“It’s brought us closer, honestly,” she says. “Having those conversations and sitting down with one another, and me genuinely being interested in what his numbers are looking like… it has brought us closer, without a doubt.”

Creating emotional safety mattered. “I came to him and was like, Hey, I’m here for you. This is not embarrassing. This is not something that you need to be ashamed of.”

Her advice to other Black women is gentle and firm. “You’re going to be there for them. But also make sure that you are healthy in the same sense. You cannot be a caregiver if you are not well with yourself.”

Why She’s Sharing This Now

Brown is sharing this chapter with intention, grounding it in what her family has been navigating. “No better time than the present,” she says. “It is something very prevalent in our community, and I wanted it to be real.”

She has always shared her life openly with her audience. “I call them my cousins. It was important for them to see the start of this and see it all the way through.”

“We’re not hiding anything. It’s important for you to know what we’re going through. Growing through,” she says.

Try Chef Kardea Brown-Smith’s Shrimp Scampi and Cauliflower Grits

This lighter take on a Lowcountry classic became one of the first dishes Brown tested while learning how different ingredients affected Bryon’s glucose levels.

Prep Time: 15 min | Cook Time: 25 min | Servings 4
INGREDIENTS:
Grits:
1 cup stone-ground grits
1 cup cauliflower rice
3 cups low-sodium chicken broth
1 cup light cream
2 tbsp butter
1/2 cup grated Parmesan
Salt and pepper

Shrimp Scampi:
1 lb large shrimp
2 tbsp butter
2 tbsp olive oil
4 cloves garlic
Red pepper flakes
1/2 cup low-sodium broth
2 tbsp white wine
Juice of 1 lemon
1 tsp lemon zest
Salt and pepper
2 tbsp chopped parsley

DIRECTIONS

Bring broth and milk to a boil, whisk in grits. Cook 10–15 minutes. Stir in cauliflower rice, cook 5–7 minutes. Add butter, cheese, salt, pepper. Sauté garlic and red pepper flakes in butter and oil 30 seconds. Add shrimp, cook 1–2 minutes per side, remove. Add broth, wine, lemon juice, zest, simmer 2–3 minutes. Return shrimp, toss, season, add parsley. Serve over grits.

Resources:

All images courtesy of Abbott

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