I was diagnosed with Crohn’s disease at 21.

What followed was years of relentless trial and error—traveling across the country to see world-renowned doctors, undergoing blood transfusions, multiple forms of chemo, and even surviving six months on a strict medical liquid diet with only two flavors. I lost over 40 pounds, my immune system was wrecked, and inflammation was constant. I was hospitalized twice with severe complications.

No matter what I did, food remained a constant struggle. Most snacks, especially protein bars, were loaded with ingredients that triggered my inflammation: seed oils, sugar alcohols, high fiber, gluten, or nuts. I couldn’t find a single option that checked all the boxes.

For years, my sister kept saying, “If there’s nothing out there you can eat, make something yourself.”
Last year, I finally took her advice and we did exactly that.

With the guidance of my trusted doctors and dietitians, we developed a formula that checks all those boxes and actually tastes great. The kind of snack I wish I’d had all along.

That’s how dasso good was started.
A bar built out of personal need, now made for anyone tired of second guessing every snack.

No junk, just good.