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.
1 Make lunch your main meal of the day. 2  Focus on high-quality protein, such as fish, tofu, lean beef, chicken or bread with cooked grain, along with fresh fruit. 3  Always eat a mid-afternoon snack. 4  Around three hours before your run, eat a snack of fruit or an energy bar together with half a pint of water.