Many foods that were once staples in American kitchens during the 1970s are now banned or heavily restricted due to advances in food safety, health research, and regulatory changes. This list covers 16 such foods that might surprise you if you grew up during that era or have an interest in culinary history and food regulations. Whether you’re a food historian, a curious eater, or someone fascinated by how tastes and safety standards evolve, this rundown offers a glimpse into the changing landscape of what we eat.
1. Kinder Surprise Eggs
Kinder Surprise eggs, beloved chocolate treats with a small toy inside, were widely available in the US during the 1970s but were banned due to the choking hazard posed by the non-food toy inside a food product. The Food and Drug Administration (FDA) prohibits embedding non-nutritive objects inside confections, which led to the ban. While still popular in many countries, their US availability remains restricted.
2. Raw Milk
Raw milk, or unpasteurized milk, was commonly consumed in the 1970s, often sold directly from farms. However, due to concerns about pathogens like Listeria, Salmonella, and E. coli, many states banned or heavily regulated its sale. Pasteurization became the standard to reduce foodborne illnesses, making raw milk consumption largely illegal or restricted today.
3. Chicle-Based Chewing Gum with Lead-Based Dyes
In the early 1970s, some chewing gums used chicle (a natural gum base) colored with lead-based dyes to achieve bright hues. Lead is highly toxic, and the FDA banned lead-containing color additives in food products by the mid-1970s. This led to reformulations of gum products, replacing harmful dyes with safer alternatives.
4. Cyclamate-Sweetened Beverages
Cyclamate, an artificial sweetener discovered in 1937, was widely used in diet sodas and other beverages in the 1970s. In 1969, the FDA banned cyclamates after studies suggested a possible link to cancer in lab animals. This ban removed cyclamate from the US market, forcing manufacturers to switch to alternatives like saccharin and later aspartame.
5. Red Dye No. 2 (Amaranth)
Red Dye No. 2, also known as amaranth, was a popular food coloring used in candies, baked goods, and beverages. However, studies in the late 1960s linked it to cancer in lab rats, prompting the FDA to ban its use in 1976. This dye was replaced by newer, safer colorants still approved today.
6. Olestra-Containing Snacks
Olestra, a fat substitute developed to reduce calories in fried snacks, was introduced in the 1990s but faced backlash due to gastrointestinal side effects. However, its precursor, certain partially hydrogenated oils containing trans fats, were widely used in the 1970s and later banned by the FDA in 2015. Trans fats were linked to heart disease, leading to their removal from processed foods.
7. Chlorofluorocarbon (CFC) Propelled Aerosol Foods
In the 1970s, some aerosolized food products like whipped cream used CFCs as propellants. CFCs were later banned due to their ozone-depleting effects under the Montreal Protocol of 1987, which led to reformulations with safer propellants. While not a food ingredient per se, the delivery method was banned, altering product formulations.
8. Partially Hydrogenated Oils
Partially hydrogenated oils, the primary source of artificial trans fats, were common in margarine, baked goods, and fried foods in the 1970s. Due to strong evidence linking trans fats to cardiovascular disease, the FDA declared them unsafe in 2015, leading to a widespread ban and reformulation of many processed foods.
9. Foie Gras from Force-Fed Ducks
While foie gras has historic culinary roots, several US states and cities banned its production or sale in the late 20th century due to animal welfare concerns over the force-feeding process. In the 1970s, foie gras was more widely available without these restrictions, but today it is banned or restricted in places like California and New York City.
10. Absinthe
Absinthe, a highly alcoholic spirit flavored with wormwood, was banned in the US from 1912 until 2007 due to concerns about its supposed psychoactive effects. In the 1970s, it remained illegal, though it was consumed elsewhere. The ban was lifted only after modern scientific analysis disproved many myths associated with wormwood’s toxicity.
11. Raw Oysters Sold Without Restrictions
In the 1970s, raw oysters were sold with fewer safety regulations. Today, due to risks of Vibrio vulnificus infection, many states require oysters to be treated or harvested under strict guidelines. Some areas ban raw oyster sales during warmer months when bacteria levels spike, making unrestricted sales a thing of the past.
12. Brominated Vegetable Oil (BVO)
BVO was used as an emulsifier in citrus-flavored sodas and sports drinks in the 1970s to keep flavors evenly distributed. Its bromine content raised health concerns related to bromism, a neurological condition. The FDA has never fully banned BVO but has discouraged its use, and many manufacturers stopped using it voluntarily in the 2010s.
13. Ractopamine-Treated Pork
Ractopamine, a feed additive to promote leanness in pork and beef, was not used or regulated in the 1970s but became controversial later. It is banned in the European Union, China, and Russia due to health and animal welfare concerns. While still legal in the US, some states have restricted its use or labeling, reflecting shifting standards around additives.
14. Raw Sprouts
Raw sprouts such as alfalfa and mung bean were widely eaten in the 1970s without stringent safety measures. Today, they are linked to multiple foodborne illness outbreaks because warm, humid sprouting conditions are ideal for bacteria like Salmonella and E. coli. Though not banned, many health agencies advise cooking sprouts before eating or avoiding raw consumption.
15. Lead-Glazed Pottery Used for Food
Lead-glazed ceramic dishes and cookware were common in the 1970s, especially imported pottery. Lead can leach into food, causing poisoning, particularly with acidic foods. Modern regulations restrict or ban lead glazes for food use, and safer alternatives like food-grade glazes are now standard.
16. DDT-Treated Produce
DDT, a powerful pesticide widely used until the 1970s, was sprayed on fruits and vegetables to control pests. Due to its environmental persistence and health risks, including cancer and reproductive harm, the EPA banned DDT in 1972. Produce treated with DDT is no longer legal in the US, marking a significant shift in agricultural practices.
How to Choose
When navigating foods with historical bans or current restrictions, the most important factors are safety, legality, and sourcing transparency. Always check current FDA and USDA regulations to ensure a product is approved and safe to consume. For banned or restricted items, consider whether alternatives exist that provide similar flavors or experiences without health risks. For example, choose pasteurized dairy over raw milk, or opt for snacks made without trans fats. Understanding the reasons behind bans—often based on scientific evidence of harm—helps consumers make informed choices that protect their health.
Frequently Asked Questions
Q: Why were so many dyes banned in the 1970s?
Many synthetic dyes used then were found to be carcinogenic or toxic through animal studies, leading the FDA to ban those posing health risks.
Q: Can I still find banned foods from the 1970s today?
Some banned foods are available in other countries or through specialty importers, but many are illegal to sell or possess in the US.
Q: Are raw milk and raw sprouts completely unsafe?
They carry higher risks of foodborne illness, especially for vulnerable populations, so authorities recommend pasteurized milk and cooked sprouts for safety.
Q: What replaced cyclamate as a sweetener?
After cyclamate was banned, saccharin and later aspartame became the most common artificial sweeteners in diet beverages and foods.
Q: Why is foie gras banned in some places but not others?
The ban is based on animal welfare concerns related to force-feeding practices, with regulations varying by state and city.
Q: Are trans fats completely gone from all foods?
While largely eliminated due to FDA regulations, trace amounts may still exist naturally or in some imported products, but they are minimal and declining.
Final Thoughts
The evolution of food safety and health knowledge has dramatically transformed what is considered acceptable to eat since the 1970s. Many foods once common are now banned or restricted due to risks we better understand today, from toxic additives to unsafe production methods. Staying informed about these changes helps us appreciate the progress in protecting public health and encourages smarter, safer food choices in the present.
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