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.
As a runner, I know that food is fuel â and the better the fuel I put into my body, the better the performance my body gives me. What you eat 30 to 60 minutes before a run can dictate your performance; thus, it's important to make wise, healthy pre-run food choices. When training for a race, it's important to eat before your long runs (those that last more than an hour) and any key workout, such as hill repeats, a tempo run or a track workout. If you're running easy or on a recovery day, you should still have something to eat before you head out. Meghan Reynolds.