"JellyBean" > wrote in message
...
> Pros? Cons?
>
> Does it really make that big of a difference health and taste wise?

Unless otherwise called out in a recipe unsalted is the standard for baking. As
far as table use is concerned I believe it is regional in nature as well as what
you (anyone) is raised using. From a health stand point it would only make a
difference if one is on a low or restricted sodium diet.

Dimitri