On Mon, 4 Jun 2007 16:47:09 -0700, "Dimitri" >
wrote:

>
>"JellyBean" > wrote in message
m...
>> 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
>

is one better than the other if you intend to freeze it? i don't use
much, and they seldom sell less than a pound at a time.

your pal,
blake