Hydrogenated, partially hydrogenated, interesterfied???

I was surprised and intrigued to read interesterified soybean oil on a label of margarine the other day. I had not come across it before and so I looked it up. According to Wikipedia, "Interesterified fats are oils that have been chemically modified." Definitely I would like to choose to avoid 'chemical modification' if at all possible. Being that most modified foods are not easily recognized by our bodies to digest and may be perceived as toxic to our bodies and treated as such, thus causing all the side effects that go along with this kind of toxicity.

I then began to question what is so wrong with butter and the naturally occurring saturated fat it has? Again this lead to another search and I found The 20 Health benefits of Real Butter. I had already been referred to using butter with a 1 to 1 mix with extra virgin olive oil by my holistic doctor as well as butter as an accepted fat on Dax Moy's Elimination Diet, and Organic butter references from other nutritionists, I have decided to turn to the 50/50 butter/olive oil mix, but I will use organic butter and in moderation and not only will it be economical, but it will be a healthy and beneficial fat that I can add to my diet.