Hydrogenated fats and home baking

cattybags

I use butter to bake and cook with, I just keep an eye on my portion sizes etc, and try to be sensible about it. I often use olive oil as well.
I distrust the results I might get cooking favorite baked goods with something like flora which behaves differently in the oven from butter. (or the reccomended oil) and I prefer the taste of it added to, say, certain soups to at the end to add richness/depth of flavour.
Having said that, many of my mum's cookbooks recommend margarine ie Echo or Stork, and that is what mum tended to use. If I was cooking a mum-style cake I'd probably make a point of buying marge.
I do try to steer away from these makey-uppy processed goods, largely because it's all so confusing, but also because there seems to be so many large-words-with-confusing-endings in products I make at home with only 3 ingredients. It also bothers me that there is so much unnecessary added sugar in these products as well as the afore mentioned bad fats.