What’s 100% sure in our life? Those words came from the mouth of my “philosopher” OB when I asked him if he was 100% sure of my baby’s gender.

We were at his office last Wednesday for our early appointment at 8 in the morning. We even arrived before he did! The check-up was fast and we were out after 10 minutes.

Some updates:
- I gained 2 kilos since last month’s check-up!
- I am on my 27th week of pregnancy! (My last trimester!!!)
- OK, so we know the baby’s gender. =)
- Baby is healthy and so I am, though I have low blood pressure. Doc advised me to take magnesium supplements.

What’s the magnesium for? Baby Center has the answer for me:

When you’re pregnant, magnesium helps build and repair your body tissue. A severe deficiency during pregnancy may lead to preeclampsia, birth defects, and infant mortality.

Magnesium and calcium work in combination: Magnesium relaxes muscles, while calcium stimulates muscles to contract. Research suggests that proper levels of magnesium during pregnancy can help keep the uterus from contracting until week 35. Dropping levels at this point may start labor contractions.

Magnesium also helps build strong bones and teeth, regulates insulin and blood-sugar levels, and helps certain enzymes function properly. Research indicates it may also control cholesterol and irregular heart beats.

What are the best food sources?
Green leafy vegetables, whole grains, nuts, meat, starches, and milk all contain magnesium. Some common food sources:
 1 oz. dried pumpkin seeds: 151.9 mg
 1 oz. sunflower seeds: 100.5 mg (I have a pack of sunflower seeds in the pantry!)
 1/3 cup wheat germ: 90.9 mg
 1 cup spinach spaghetti: 86.6 mg
 1/2 cup boiled long beans: 84.3 mg
 1 oz. dried unblanched almonds: 84.1 mg
 1/3 cup tofu: 76.1 mg
 1 cup nonfat yogurt: 43.4 mg