Karen Schultz, M.D., a pediatric pulmonologist at Cook Children’s understands the hype, but she sees at least one potentially dangerous side effect for children with asthma.

“To date, there are no published studies that prove or disprove the benefits of salt therapy,” Dr. Schultz said. “As with any therapy, even natural, there are potential side effects. One known side effect of inhaling a salt solution is constriction of the airways which could worsen asthma. So, even though the idea of a non-medicinal cure is attractive, at this point it cannot be recommended without further studies of both safety and results.”

On a website that lists salt rooms, more than 30 states have them. In Texas, at least two locations are in Dallas, one in Fort Worth and they are also found in Austin, Granbury and Southlake.

Saltescape.com describes a salt room, or halochamber, as “a microclimate designed to simulate the environment of a salt mine. The salt room is a dry, sterile environment that controls air temperature, humidity, air pressure and air content. Salt rooms are covered ceiling to floor in a salt application and utilize a halogenerator to crush pharmaceutical grade salt into small particles for inhalation to create the desired microclimate.”

Salt therapy offers a drug-free, non-invasive treatment where salt micro-particles enter into the lungs to help the healing process. Children as young as 3 months old have received treatment. Proponents of salt therapy believe children benefit from salt therapy because they are more prone to respiratory problems and their lungs aren’t fully developed until they are 9 years old. 

"Treating medical conditions without medications does have its appeal, so we are always on the lookout for new ideas and ways of doing things. We must continue to evaluate new ideas with studies that compare any possible risk against the benefit,” said Dr. Schultz. “You can certainly find multiple testimonies from people who swear that they are better after salt therapy. In fact after people with cystic fibrosis (CF) anecdotally noticed that they did better by the ocean, studies proved that use of an inhaled salt solution slows progression of disease, and it has now become a standard therapy.”

About the source

Karen Schultz, M.D., is a pediatric pulmonologist at Cook Children's. To schedule an appointment with her call 682-885-6299. The Cook Children's Pulmonary team diagnoses and treats children with lung diseases. Our team includes board certified pediatric pulmonologists, clinical nurse specialists, registered nurses, respiratory therapists, Child Life specialists, clinical dieticians and social workers. The professional opinion of each team member, including parents, is considered in developing a plan of care for your child. We place a high value on continuity of care with your primary pulmonologist.

I was immediatley interested when I chanced on a recent radio interview with the author, Michael Moss, who has written a new book about the inner workings of the processed food industry. The book deals specifically with the reasons that these companies use three key additives – salt, sugar and fat – in the processed food they create and market.

The term processed foods sounds somewhat sinister, but some of the ways that food is processed such as pasteurization or freezing are quite beneficial to people for both health reasons and convenience. The primary goal in most processing of foods is creation of a food product that is near ready to eat and is stable on the shelf or in our homes for a long period of time. This particular goal and the goal of making tasty processed foods according to Mr. Moss is where the problem begins.

In the book, Moss interviews food scientists in many of the large processed food companies. These scientists are tasked with making tasty food products that apeal to a large group of people. Moss describes the use of the three key additives to mask odd or bitter flavors that develop during manufacturing and to hook consumers on taste.

Moss argues that company pressures to create new appealing snacks, grow market share and improve profitability often result in unhealthy foods that contribute to the U.S. and global obesity epidemic.

The interview concluded with the debate about what steps can be taken to reduce these activities and make healthier foods. The debate no doubt will continue between different philosophies of strict government regulation and independence of consumer choice.

I’ve downloaded the eBook and look forward to learning more and examining different viewpoints. In the meantime, my family and I will continue to see fresh ingredients and discover new recipes.

More information is available if you are interested with links to the NPR interview and the book.