Palm Springs–based radiation oncologist and type 1 diabetic Dr. Amir Lavaf isn’t easily impressed—especially when it comes to protein bars. “They usually don’t taste great,” he admits. “Like a brick of chalk in your mouth.”
That changed when he tried GRYP.
"Not only does it taste delicious and have a great chew, but as a type 1 diabetic, I really appreciate how steady it keeps my glucose. That’s great for everyone, not just diabetics. Where there’s no spike, there’s no crash."
Amir wears a continuous glucose monitor (CGM) that streams real-time blood sugar data to his Apple Watch. Years of experience have taught him to expect sharp spikes from most packaged snacks—especially those marketed as “healthy” or “low sugar.”
That changed when he tried GRYP.
"When I tried GRYP, I was honestly shocked. The curve barely moved. It’s the kind of readout I normally get after eating a steak.”
Most protein bars cause blood sugar spikes because they’re packed with fast-digesting carbs, cheap fillers, and hidden sugars disguised behind claims like “low net carbs.” GRYP was built differently—engineered for a slow and steady release of energy, rather than a burst. Here’s why GRYP stays so stable:
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Slow-digesting proteins — a premium blend of microfiltered casein, whey isolate, milk protein isolate, and skim milk that keeps amino acid levels steady for hours.
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Low-impact sweeteners — monk fruit and allulose provide gentle sweetness without raising blood sugar.
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Zero sugar alcohols — no bloating, no “fake sweetness,” no crash.
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Balanced fiber and healthy fats — to slow digestion and extend satiety.
In other words, GRYP isn’t just another protein bar—it’s true metabolic engineering. As Dr. Lavaf puts it: “It’s rare to find something that actually tastes good and behaves this cleanly on my CGM. GRYP nailed it.”
