I have use preservative free NaCl in my DIY for 3 years with out problems. I mix like I cook. When you bake, a salt lifts the chocolates, vanillas and adds depth. NaCl does the same. I have 510,901 and 801 attys that are older than a year and I use tanks with Boge and DC cartos without a problem. When a mix seems perfect except it seems to be "just missing something" it is the salt. My experience has been the opposite of your assumptions about NaCl. This can be purchased at any medical supply or pharmacy and I use generally a dropper 5mls for bakery/sweets and higher for choc coveed petzels or other salt needed mixes. Pie crust is not pie crust without salt IMHO.
ETA: NaCl is in every respiratory treatment and Ihave never seen residue on the nebulizer tubing or the ventimasks either.That seems to give an answer about whether it is safe for inhalation.
Bonniegirl... Thanks for posting your knowledge and experience with salt. Much appreciated.
Please help me obtain what you use. I have no idea what to ask for or where to look in Walgreen's for the salt you use. Name brand? Package size? I'm just totally lost.
Also, a recommendation on a dosage starting point please? For a 10ml batch, how many drops to start?
Thank you!