You asked about non-whey protein drinks, and there are many other types of protein powders available including rice, egg whites, and vegetable sources like peas and soy. The Biological Value is highest in whey, eggs, milk, meats, then legumes and other foods. B.V. is the measure of a protein's ability to be used by the body. The higher the B.V. number the more protein your body will be able to use. It takes nearly twice as much protein from beans (49) to equal the same amount in beef (80), while whey is 100-159, eggs-100, milk-91, chicken-79.... Gelatin is an excellent source of protein and you can make healthy "Knox Blocks" and other gummy-type gelatin enriched snack recipes using 100% juice (apple, grape, orange, pineapple, etc.), coconut milk, almond milk..... Lots of recipes if you look on-line. There are two types of gelatin, the "common" one that gels, such as Knox, and the "better" brands like Dr. Benard Jensen's, NOW brand, and Great Lakes Gelatin in the red container. Great Lakes Gelatin in the green container mixes in cold liquids but doesn't gel - great as a smoothie add-in or added to nearly any beverage (6 grams protein per tablespoon). If I find my energy lagging in the afternoon (I suspect it has something to do with getting up at 3 a.m. everyday), I'll mix gelatin in a beverage (hot or cold) and drink that instead of finding a snack. While traveling I add 1/2 of a packet of Hansen's Natural Fruit Stix (sweetened with Truvia) to a bottle of water and also add 1 T. of Great Lakes Gelatin (green container). Lots of health benefits from gelatin and that includes the gelatin from making meaty bone broth. Broth in a thermos would be another good high-protein snack. No offense to anyone who enjoys soy in their diet, I personally wouldn't recommend any type of soy for consumption, and especially for a child. For more information: "The Whole Soy Story" by Kaayla T. Daniel, PhD, CCN. Other choices would be to make your baked goods with almond flour (or other nut flours) or coconut flour (which usually require a LOT of eggs in the recipes - the muffins I made yesterday have 1/2 an egg per muffin and is why one muffin for an adult is very satisfying and filling - plus coconut flour is very high in fiber). There are also some really good recipes that use cooked beans (or canned) in recipes including muffins, cookies, brownies, etc. I make several snack foods using sprouted beans/seeds/grains to increase the protein level. [I'm more concerned with sticking to low-glycemic foods and choose foods on the lower-half of the glycemic index of foods. Trying to avoid diabetes, which runs rampant in hubby's family.] Beans not only add protein and fiber, it also replaces most of the fat in these recipes. You can also replace a portion of wheat flour (up to 20%) with bean flour to increase the protein level. FYI: Use small white beans for bean flour (I mill my own) because it has the least amount of beany flavor when added to baked goods. Even better if you sprout, dry (in a dehydrator), and grind the beans into flour. Sprouting will increase the nutrition of the beans and reduce the hard-to-digest phytates and enzyme inhibitors. But foremost, keep in mind the daily recommended amount of protein for your small child. Generally, 0.5 grams of protein per pound of body weight for 4-to-6-year-olds. An extra-large egg (you could choose medium-size eggs when serving them to a small child to reduce the serving size), two tablespoons of peanut butter or one-half cup of beans provide six to eight grams of protein each, which is about the same amount in each ounce of lean meat, fish and poultry. There are also two to four grams of protein in each serving of breads and cereals and one to three grams in a serving of most vegetables. -Grainlady

I think this is one of those cases of where one thing that works for somebody doesn't work for the other. The no dairy has made no difference to my complexion whatsoever. I also have adult acne (was spared as a teen though) for me it is very hormone related in what makes a difference in my monthly cycle. Of course the majority of all dairy I consume are of the organic hormone free kind so maybe the hormones in normal dairy is the cause there for others. Also read the label on the cheese you buy some of it has ingredients I would not expect to see such as Aluminum. Organic if you can find it also tastes so much better imo. Dairy such as milk and butter are large ingredients in many foods. My daughter is allergic to the proteins such as caseins and whey in dairy, but we don't take any chances with anything that contains milk or those proteins. Goat products still contains caseins and whey and are thus not in our household. Also our pediatric allergist recommends to not have any exposure to the allergen to hopefully allow her body to stop producing antibodies against it so maybe she can eat dairy later. I do drink milk and yoghurt (organic on both) at home and my daughter drinks rice milk enriched with Calcium. I try to avoid soy and adding extra estrogens with soy substitutes for her, but there are some things we buy pre-made that is dairy free and often there is soy in that instead. Don't want to add soy milk unless I have to in things. Coconut milk and Almond milk are both great for cooking when I need something, but I usually stay away from recipes calling for milk. I wish I could say eating dairy free for 2 years (I continued for about 8 months after stopping BF) did or didn't do anything for my weight, but dairy hasn't seem to have had an effect there either. Probably because I don't eat much different calorie wise. If I don't have dairy I need some other source of protein so the calories gets replaced one way or another. Of course I have to stick to around 1500-1800 calories a day to maintain weight. If I go above as in eating out where it can really blow up then I gain in no time - dairy or not. I'm personally of the belief that none of the natural foods (ie non-processed) foods we eat are necessarily bad for us (unless you have an allergy), but that moderation is the key and eating too much of anything your body doesn't need will cause you problems. However the question for me is how do I figure out what my body really need. I try to listen to food cravings when they don't relate to french fries or junk food, but not sure if that is really the key. I started with this when I noticed that I got cravings for salt (not just salty food) when my blood-pressure was on the low side of my already low-blood pressure. Since I have type 1 diabetes (very well controlled) I also try to limit my daily carb intake and eat less refined carbs since there really isn't much difference to your blood between a spoon of sugar or a slice of white bread. It both turns in to glucose and for me at the same rate as far as spiking my blood sugar vs. a whole grain bread with lots of fiber. I guess with all this blabbering my personal choice is try for moderation and avoid too much processed foods, get some exercise, and eat at home and I seem to feel and do better weight wise too.

For the average person though, one who feels fine eating everything, exactly what am I going to be feeling if I give up these foods? If you feel fine, why bother? In other words, if it ain't broke, don't fix it. But I would say it's worth trying for anyone who doesn't feel as well as they would like to. Another thought, Ellen . . . I don't know how old you are, but many people seem to do just fine eating whatever, but then at some point don't tolerate certain foods as well as they used to. Their digestion gets quirky, they lack energy, and so on. My severe allergy to solanine (in all the nightshade vegetables and a few other things) didn't start until I was in my thirties, and has gotten progressively worse. Momrox, I have a tendency toward high cholesterol too, but have kept it in check by being very careful about saturated fats, plus eating oat bran. I've eaten oat bran (raw or cooked) every day for years. I just had my cholesterol checked, and it was 168. That's good for me. Now I have to do better with triglycerides, which are inching up. They're just borderline, though--nothing like the dangerously high numbers I had years ago, before I gave up sugar and lowered my carb intake. When I was stricter about carbs than I am now, my numbers were excellent. I'm sorry about your husband. I'm a widow too, and have to guard against mindless eating. It slips in.... I just came across this website with info on JJ Virgin's approach. I'm sure there are loads of other resources too.

@roarah oops I'm behind on the posts. I'm sorry you're dealing with Sjogren's too. Not sure I have it yet, but waiting on blood test results. My mouth feels like permanent cotton mouth and when I go for a run I will at times go completely dry and not be able produce any saliva. Thankfully at night I have to wear a mouth guard so that seems to help at least producing some saliva so not as bothered at night. I'm a type 1 diabetic who through avoiding any sugars or foods that spike my blood sugar I maintain a 4.9 - 5.1 A1C which is in the middle of the normal non-diabetic range, so hence I'm not as worried about high sugar damage as most diabetics should be and do tend to focus on other things as being potential worries too. Unfortunately there isn't much data or studies on type 1's like me due to most not willing to do that, but I have to think that keeping my numbers in control like that puts me closer to the normal population as far as risks. I may start a new post once I know more if I have Sjogren since there are several on here with experience in this area. Sorry Oakley for taking things off topic.