24/06/2025
THE PREGNANCY POST THEY WON’T TEACH YOU IN CLINIC.
“Not Every High BP in Pregnancy is From Salt. Some Is From Science You’ve Never Heard Of.”
Let me break this down without sounding like a thesis.
Some women develop pregnancy-induced hypertension (PIH) not because they’re eating too much salt —
But because their body is methylation-challenged.
📌 When you eat protein (especially from meat), your body gets methionine
Methionine is good — it’s essential.
But if your body can’t methylate it properly, it converts into a dangerous compound:
👉🏽 Homocysteine
And when homocysteine levels rise, it becomes a ticking time bomb:
—High blood pressure
—Placental damage
—Risk of preeclampsia
—Miscarriage
—Stroke
So what helps your body detox this homocysteine?
Not prayers. Not bed rest.
Nutrients.
Especially:
—Choline (found in eggs)
—Folate (found in greens)
—Vitamin B12 (from animal products)
—Vitamin B6 (from meat, liver, eggs, avocado)
But instead of eating eggs, meat stock, bitterleaf soup, and ogiri—
you’re chewing biscuit and taking blood tonic with malt.
You’re scared of “cholesterol” but you’re swallowing sugar and sorrow.
Pregnancy is not the time to fear food.
It’s the time to fear ignorance.
If your homocysteine is high, your baby is at risk.
If your folate and choline are low, your blood vessels are inflamed.
It’s not just salt. It’s science.
Let’s feed mothers with truth. Not myths.
Don’t forget to reach out for a diet plan. Share and tag your friends.
Let’s raise healthy mothers. Let’s protect pregnancies.
Let’s stop the cycle of blind eating.
