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.
Eating: Eat something. As with the previous night's meal, eat the same foods your body is used to eating, and eat at least 2 hours before the race so the food can digest. Oatmeal, pasta, baked potatoes, pancakes and muffins are good choices.