A: There is a highly specialized and lengthy process used to manufacture Ig. It begins in blood centers across the country where tens of thousands of healthy individuals donate their plasma (the portion of the blood where the immune globulins and other blood proteins are contained).
Runners, especially those training for long distances such as marathons, should consume .5 to .75 grams of protein per pound of body weight. Good sources of protein are fish, lean meat, poultry, beans, nuts, whole grains, egg whites, low-fat milk, low-fat cheese and some vegetables.
* Lean red meat: Excellent source of protein as well as iron, which runners need to avoid anemia. All runners lose iron during hard training, and females lose additional iron during menstruation. * Fish, poultry: Good source of protein, which runners need to build muscle tissue during hard training.