Salt, Pepper, Aspirin

Cardiovascular problems have been related to high levels of fat, red meat, cholesterol, and salt in the diet. Low, regular doses of aspirin have been recommended as a relatively low-risk, high-efficacy therapy for reducing these cardiovascular problems. But aspirin pills or capsules are relatively difficult and messy to cut into the recommended low doses, and there's a minor stigma to popping pills all the time, and it can be inconvenient to remember to have pills with you or to take them regularly, and most of all, aspirin tastes horrible if you don't swallow the pill just right.

So microencapsulate aspirin powder, as is done with enteric aspirin pills, and keep a shaker of the powder on the table with the salt and pepper. Then anyone concerned about the cardiovascular effects of the rich foods they're eating could sprinkle a dose of aspirin onto the food like a seasoning, but a seasoning that acts at least in part as an antidote to the possible damage done by the food. This way the aspirin would be available in a useful form at the precise moment the diner realizes it might be a good thing to ingest.

The microencapsulation would prevent the aspirin from having any flavor at all, and would allow for slow release of the aspirin over a longer period of time, which makes the aspirin both more effective and less likely to injure stomach or intestinal linings. Maybe the aspirin should be dyed blue or something so it's not confused with the salt. And to aid in dosing, you'd probably want a shaker with a device that delivers, say, the equivalent of 1/4 regular strength adult tablet per application.