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.
But wait a minute: Kenyan runners eat tons of ugali (cornmeal porridge), whereas American runners eat none. And Japanese runners eat lots of fish while Ethiopian runners are more partial to teff. In short, elite runners in different places eat different foods, so it doesnât seem possible to copy their diet generally. Eating like an elite does not mean eating the specific foods that any particular group of elite runners eat. Rather, it means emulating their key dietary habits.