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 After a Running Workout. The thirty minutes after finishing your morning run is the best time to replenish your glycogen stores and to rehydrate. This is the time to consume water and eat both carbohydrate and protein in a ratio of 4:1 (four grams of carbohydrate for every one gram of protein).