Various salt crystal and agglomeration settling inhibiting agents may aid the ability to keep salt crystals of a desired particle size undissolved and dissolved in an aqueous drilling fluid, including, whey, wine-making residues, “steepwater solubles” or an organic liquid formed from the residue of wet processing of grains, sugar cane, sugar beets, and similar plants for the food and beverage industries for consumption by human or animals, and combinations thereof. A fluid so treated has more uniform properties and a reduced tendency for the salt therein to settle out as compared to an otherwise identical fluid absent an effective proportion or amount of the salt crystal agglomeration and settling inhibiting agent, even for saturated salt fluids. The salt crystal agglomeration and settling inhibiting agents are also believed to be useful in inhibiting or preventing the formation of gas hydrates under gas hydrate forming conditions of low temperature and high pressure.