Over a decade ago, I was diagnosed with Crohn’s disease and IBS, which completely reshaped how I thought about food. What followed were years of trial and error: traveling across the country to see specialists, infusions, chemotherapy, six months on a medical liquid diet, and several hospitalizations. I lost over 35 pounds.

Living with Crohn’s taught me to understand food on a deeper level: how every ingredient affects the body, what triggers bloat or discomfort, and how even “normal” foods can be surprisingly hard on digestion. The more I learned, the clearer it became that most “healthy” products were anything but.

My sister Natasha had been telling me for years that we should make our own. Eventually, she convinced me. With input from leading doctors and dieticians we set out to create the bar we couldn’t find: 17g of protein, thoughtfully chosen ingredients, and a light, crisped texture that actually tastes good.

What started as a bar we made for me quickly became something we realized so many other people were looking for too. So we made Dasso Good: a protein bar you don’t have to compromise for—and, for the first time in over a decade, one I could actually eat.