7 Things People Ate in the 70s That Are Now Banned (And 7 That Stood the Test Of Time)
The 1970s food scene was a vibrant mix of daring experiments, vivid colors, and towering casseroles. Some of these retro delights still grace our tables, while others were sidelined by health concerns and regulations.
It is time to stroll through this culinary time capsule to uncover which ’70s eats were retired and which continue to shine.
1. Cyclamate Sweeteners
My aunt Carol swore by cyclamate sweeteners for her famous lemon iced tea. These artificial sweeteners were 30 times sweeter than sugar without the calories – the dieter’s dream!
The FDA pulled the plug on cyclamates in 1969 (with effects lasting well into the 70s) after research suggested they might cause cancer. Tab soda and many diet products had to completely reinvent their formulas overnight, causing quite the stir among weight-conscious consumers.
2. Butter-Flavored Popcorn (Original Formula)
The aroma of ’70s movie theater popcorn, rich with diacetyl, was pure magic. Later, factory workers exposed to diacetyl faced lung issues, dubbed “popcorn lung.”
Though not banned outright, the original recipe vanished, replaced by safer flavorings that mimic the buttery nostalgia without the respiratory risks.
3. Unpasteurized Milk Products
Grandma’s farm-fresh raw milk, creamy and rich, was a ’70s rural staple. Bacterial concerns led many states to restrict sales in the 1970s, with the FDA banning interstate sales in 1987.
Some states still allow farm-direct purchases, fueling debates between health officials and raw milk advocates praising its nutrition.
4. Saccharin-Heavy Tab Soda
Tab was THE diet drink of the disco era! This pink-canned soda relied heavily on saccharin, giving it that distinctive aftertaste that somehow became addictive to its loyal fans.
In 1977, saccharin products required warning labels after studies linked it to bladder cancer in rats. The warnings were removed in 2000 after further studies showed no human risk, but Tab’s popularity waned.
Coca-Cola discontinued Tab in 2020, ending a 57-year run that peaked in those groovy 70s.
5. Brominated Vegetable Oil Sodas
The citrus sodas of the 70s had an almost neon glow thanks to brominated vegetable oil (BVO). This additive kept the fruit flavoring from separating, creating that uniform cloudy look in drinks like Mountain Dew and Fresca.
BVO contains bromine, an element also found in flame retardants! While not completely banned in the US until July 2024, most companies phased it out after health concerns emerged. Japan and Europe banned it decades ago, prompting earlier reformulations abroad.
6. Violet Dye No. 1 Candies
Purple candies and confections shimmered on 70s candy store shelves, thanks to Violet Dye No. 1. I remember popping grape-flavored sweets that left my fingers stained for days.
The FDA banned Violet Dye No. 1 in 1973 after studies showed it caused cancer in lab animals. Used in candies, pet food, and even some cosmetics, the dye’s removal forced manufacturers to reformulate with safer alternatives like Red 40 and Blue 1, reshaping the colorful candy landscape of the era.
7. Lead-Glazed Dishware
Vivid ’70s ceramic dishes from Mexico and Italy, like Mom’s cherished platter, often hid lead that leached into acidic foods. The FDA began regulating lead in the 1970s, with stricter rules later.
Today’s ceramics use safe glazes, letting you enjoy pasta without worry on colorful plates.
8. Jell-O Salads
No ’70s potluck lacked a quivering Jell-O salad, encasing fruits, veggies, or marshmallows in bright gelatin. Mom’s lime Jell-O with pears and cream cheese was oddly divine.
Though less trendy, Jell-O persists in desserts and hospital menus, its quirky molded legacy fading but not forgotten.
9. TV Dinners
The oven ping of a Swanson TV dinner defined my childhood, serving everything from steak to fried chicken in foil trays.
Aluminum gave way to microwave-safe packaging, but the concept endures in today’s frozen meals, now offering global flavors that would stun ’70s diners expecting basic sides.
10. Fondue
Nothing screams 70s entertaining like guests wielding long forks around a bubbling pot of cheese! Fondue parties were the height of sophistication, offering communal dipping of bread cubes into wine-infused Swiss cheese.
I still have my parents’ harvest gold fondue set, complete with those dangerous-when-drunk pointy forks. After fading from popularity in the 80s, fondue made a comeback in the 2000s with upscale restaurants like The Melting Pot.
11. Beef Stroganoff
The distinctive tang of sour cream mixed with beef and mushrooms defined this 70s dinner party staple. Served over egg noodles, beef stroganoff represented continental sophistication for middle-class American homes.
My dad claimed his stroganoff recipe came from a Russian count (it actually came from the back of a Campbell’s soup can).
This creamy comfort food survived the decades and still appears on restaurant menus and family dinner tables today, though modern versions might feature Greek yogurt instead of sour cream.
12. Quiche
Despite ’80s quips about “real men” and quiche, this eggy pie ruled ’70s brunches. Quiche Lorraine’s bacon and Swiss filling, learned from my aunt’s Julia Child book, was a hit.
Now a brunch staple, it boasts countless variations, prized for its flexibility and prep-ahead ease.
13. Cheese Balls
Nut-crusted cheese balls, blending processed and cream cheeses, starred at ’70s cocktail parties with Ritz crackers. Grandma’s “secret” recipe came from a cream cheese box.
Less common now, they pop up at holidays, with artisanal cheeses and creative coatings reviving their retro charm.
14. Carrot Cake
Carrot cake convinced a generation we were eating something healthy because, hey, vegetables! This spiced cake studded with carrots and often walnuts, topped with cream cheese frosting, was the 70s’ answer to having your cake and nutrition too.
I remember my sister requesting carrot cake for her birthday every year, mostly for the thick layer of tangy frosting. This deceptively indulgent dessert has maintained its popularity through the decades.
Modern versions might include coconut oil or gluten-free flours, but the essential carrot-and-cream-cheese combination remains untouchable.