An oil, by nature, should not have starch. However, if SOMETHING is in the oil, it could still be starchy. In other words, if there are chunks of garlic in the oil and the garlic is starchy, it is still starchy (but now impossible to test, because of the oil). However, if garlic oil is extracted from garlic and then added to a carrier oil, it SHOULD be fine. However, I ALWAYS start out with a small amount of something and then pay close attention to how my body reacts.

I feel like oils are a great way to flavor food. I do not trust cooked oils (except olive/coconut oil and ghee- all in moderation and not often cooked), so usually I drizzle my food with oil right before eating it- after it is already cooked in a rich broth. I also love hazelnut, pecan, walnut, and toasted sesame oils. Grey sea salt makes these tastes pop. I would cry if you told me I could no longer have them. They each have very distinct tastes.
I have also been LOVING this stuff:
http://supremespice.com/Products%20Catalog.html

The most overwhelming thing for me was not finding foods I could eat, but finding time to prepare them. I have kids, I work, etc and have never been a big domestic.

What works for me is shopping one night after work. I'm already out and dressed, I hit the market and stock up. Then on one of my days off I cook. I bake a chicken, I make some salmon / tuna patties, I do some stir fry, and I pack up my lunches for the week at work. When at home on work days I graze on fruits and veg. Love eggs, both alone and in stuff.

I used to cook on my second day off, my logic being that I would be more rested. But, bad weeks left me stressed and hungry, so now I cook on my first day off, to be sure it gets done.