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.
The Gold Standard. First letâs review what you can actually absorb while running along the trail for hours and hours. The âgold standardâ is one gram of carbohydrate per minute. That is four calories per gram or 240 calories per hour for the average runner.