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.
What to eat before your run is often the most important question for new runners. Your body requires different fuel depending on the type of training. During harder training sessions and races, your body uses carbohydrates (stored in the muscles as glycogen) as its main fuel (energy) source.