Bundt cakes get their distinctive shape from the fluted, grooved tube, baking pan similar to the traditional brioche-like gugelhupfk, which is called bundkuchen in northern Germany.
In 1950, bundt cakes became so popular that Nordic Ware trademarked the name, ‘bundt pan.’ In 1966 Pillsbury sponsored a baking contest where a bundt cake won second place and sales really took off after that.
Rich desserts are traditionally made with butter, eggs and milk. These decadent desserts tend to be notoriously high in fat, calories and cholesterol.
Eggs are the number one source of dietary cholesterol in the American diet. Just one egg contains 186 mg of cholesterol. That is the same amount of cholesterol as a Big Mac and more than 60 percent of the calories in eggs are from fat.
Hypercholesterolemia, particularly high LDL cholesterol is a recognized risk factor in the development of Coronary Heart Disease (CHD), but what about diabetes?
Researchers have found a graduated increase in the risk of developing type 2 diabetes with a corresponding increase in the amount of eggs consumed. Eating just one egg a week appears to increase the risk of diabetes by 76 percent. Two eggs a week appeared to double the risk, and just a single egg a day actually tripled the risk.  Type 2 diabetes is a leading cause of blindness, amputations, kidney failure and death.
The plant based lifestyle and its approach to health, wellness and disease prevention is the focus of Marie Oser’s Blog. Marie has been a food and health features writer and newspaper columnist for major metros and national publications and has been promoting the vegan lifestyle since 1990. This blog space is where she and guest bloggers share information, the latest research and creative natural solutions to issues affecting our health and wellbeing. Oh! And of course delicious vegan recipes that are rich in antioxidants, low in fat, high in fiber and entirely dairy and cholesterol free!