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.
Drinking plenty of water throughout the day helps the lining of your large intestines absorb water, which helps you go to the bathroom more comfortably. Try to avoid eating for at least 2-3 hours before a run and avoid drinking 1 hour before a run. This gives your stomach time to digest before hitting the road. Keep a food log. For a full week keep track of what you eat/drink, how long before a run you eat/drink, and what symptoms occur during running. Over time you'll come to notice trends (i.e. if you eat a salad for lunch you'll be good to go for a long run pre-dinner) and come to learn what your body likes and dislikes.