I have noticed that when I have soy based oils, whether it is tempura sushi, French fries, schnitzel, etc, my sugar jumps up 3+/- hours after I eat. However, when I have canola oil, the jump in BG does not occur. Does this happen to anyone else?

Very interesting Aussie, hope someone else had this experience, I have not noticed myself any difference between oils. I use olive oil, peanut oil, rice vinegar oil,sesame oil and crisco.

I will keep my eye out for differences thought.