Re: Skin rash and candida?

I would do the Plan first to see if it can correct the low HCL levels by restoring more balance to the intestinal tract and stomach function.
For blood sugar, you would follow this protocol:
Blood Sugar Protocol:
If you get tired, irritable, sleepy, or moody when you go too long without food, you most likely have a low blood sugar issue (hypoglycemia). Hypoglycemia can affect the following: estrogen, progesterone, testosterone, and thyroid hormones; suppress the immune system; cause adrenal fatigue, sugar cravings and promote inflammation; and cause various disturbances in the nervous system such as anxiety, depression, nervousness, brain fog, etc. Many people will have both hypoglycemia and hyperglycemia/insulin resistance (tired after meals) during the day. This protocol helps with both.
You’ll need to eat at least a small handful of food every 45-60 minutes (60 minutes usually works). That can be 1/3 of a celery stick or carrot, ¼ of an apple, ½ of an avocado, a rice cake, a meal, some veggies, etc., to keep your blood sugar balanced. It is very important that you follow this strictly, as almost doesn’t work. Anyone with problems handling fruit, should stick to celery, meats, avocado, etc., for snacks. Celery is very easy to prepare and carry with you and can supply 10% of your body’s energy for the day. Plan your day around having enough snacks with you at all times. As an example – if you wake up at 7am, eat a piece of celery right away, then get ready for the day and eat breakfast at 8am, then snack at 9, 10, 11; lunch at 12; snack at 1, 2, 3, 4; dinner at 5; snack at 6, 7, 8, 9, 10; bedtime. Snack all the way up to bedtime. Have a snack as soon as you get up, then go about getting ready for your day and making breakfast. If you wake up in the middle of the night, keep a piece of celery on the nightstand and have it before going back to sleep. It is important to do this for at least 4 months. Additionally, it’s important to start the day with protein and have protein at every meal.
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