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.
If performance and good recovery is the goal, then you should aim to eat before and after. A carb/protein blend drink (2/3 to 1 ratio) is often prescribed immediately post-workout. If you have time, eat something with protein and carbs before your run (about 2 hours out if you can). Your choices change depending on the amount of time before or after the workouts. If weight loss is your goal, your eating approach needs to be completely different.