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.
When to Eat. The day before your marathon, spread your calories out throughout the day, so that you're eating something every two to three hours. Eat three normal-sized meals and two to four snacks. About 65-70% of your calories come from carbohydrates, so try to add an extra serving of carbs to your meals and make sure your snacks are mostly carbs.