Blog | The Stram Center

Is Your Digestive Tract Irritated?

April 12, 2015
Korey DiRoma, N.D.

The Stram Center takes in investigative approach to Irritable Bowel Syndrome (IBS).

March 26, 2015
Ronald Stram, M.D.

The Lyme Disease Treatment Guidelines, authored by the Infectious Diseases Society of America (IDSA), are currently undergoing review. While there are multiple perspectives regarding the best treatment protocols for Lyme disease, and two professional medical societies that specialize in the diagnosis and treatment of Lyme disease, the CDC and the nation's insurance companies have historically selected the guidelines authored by the IDSA to be the sole voice for treatment advice for this highly complex and insufficiently understood illness. This has laid the groundwork for a lack of adequate treatment for hundreds of thousands of Lyme disease patients who have endured, and will continue to endure serious, persistent illness.

March 07, 2015
Rebeccca Rice, L.Ac., MSAOM

March 07, 2015
Christopher Reilly L.Ac., MSA

March 07, 2015
Ronald Stram, M.D.

An investigative approach to Colon Health.

March 04, 2015
Jim Whiitng

Meditation Can Improve Your Life.

Find out how Mediation can relieve stress and bring grace and ease into our life's journey. Join us tonight as we continue weekly guided meditation in our new space at 90 Adams Place.

7:30 PM. Free to all.

Spaghetti Squash with Red Lentil Tomato Sauce

February 26, 2015
Eric C. Sharer, MPH, RD, CSO, CDN

In recognition of Colorectal Cancer Awareness Month it is important to embrace a healthy lifestyle as research is very supportive of the impact of lifestyle, especially diet on colorectal cancer risk. An overwhelming amount of evidence has found a strong connection between red and process meat intake with increasing colorectal cancer risk. There are several possible causes for this risk including that red and processed meats are high in potentially harmful substances such as saturated fat, an overabundance of essential amino acids and other nutrients that promote cell growth, and potentially carcinogenic compounds such as nitrates, heterocyclic aromatic amines (HCA) such as PhIP, and polycyclic aromatic hydrocarbons (PAH), which are formed during the processing or cooking of meat. Red and processed meat also lacks protective compounds that have been found to have preventative effects on cancer, such as fiber, antioxidants, and phytochemicals (plant chemicals with cancer fighting properties). For this reason it is recommended that people consider decreasing their intake of red and processed meat while increase their intake of plant based foods. Plant based foods such as fruits, vegetables, nuts, seeds, legumes, and grains have many protective components as they are rich in fiber, antioxidants, and phytochemicals. See below for a recipe full of fiber, antioxidants, phytochemicals, and plant based protein.