Hello,
My answer to this point would be yes and no. I found out that I have this weird autoimmune/intestinal disease that I have been trying to understand for 5 years now and it seems like I am overreacting to some specific foods (that I have become intolerant to) and that those foods, no matter their carbohydrate content, would trigger an inflammatory response and a resistance to insulin. Part of my problem is linked to SIBO (small intestinal bacterial overgrowth) but there seems to be a lot of confusion and a lot of hypotheses: could be a problem with thyroid (hashimoto), an long-time exposure to mold toxins, a fungal overgrowth in the g.i. tract or some heavy metals exposure. Not too sure, but I keep doing investigations and trying things.
On the other hand I found out something extremely valuable that can explain why insulin needs may fluctuate a lot. Many doctors would tell you that you only have to count carbohydrates and that only carbohydrates affect your insulin needs, but it is not the case. Proteins do have a small contribution also, but what I would tell you to focus on is lipids. Make sure you count the exact amount of lipids you are having at every meal, at lease for a couple of days/weeks. So whenever the fat content of your meal increases (say, a meal that has about 30 grams of lipids vs a meal with 7 grams of lipids), when these lipids get digested and are being absorbed (it starts about 3-4 hours after the meal), then, for many hours, as long as those lipids are in the blood, they would increase your insulin needs at least 3-4 times (if not more) if you were to eat carbs during your next meal. I know it can get complicated if you are not used to it, but, to summarize, if you are having a meal with a significant amount of lipids (for my body, for example, it starts at 15+ grams of lipids), for the carbs that you are taking in the next 10-12 hours, try to increase significantly your insulin dose.
Hope this insight can help. I send you much courage my friend.