15 Foods You Could Eat In The ’70s But Are Banned Now

The 1970s were a time of bold fashion, disco music, and some pretty interesting foods. Back then, people enjoyed a wide range of treats without thinking twice about their ingredients.

However, food regulations have changed over the years, and many of these once-popular items are now banned or restricted.

Let’s take a nostalgic look at 15 foods that you could eat in the ’70s but are off the menu today.

1. Red Dye No. 2

One of the most famous food dyes of the era, Red Dye No. 2 made candies, cake mixes, and drinks bright and bold. It was everywhere, from red jelly beans to boxed snack cakes, and gave food that artificial-but-fun hue kids loved.

But in 1976, it was banned in the U.S. after studies linked it to cancer in lab animals. Other red dyes quickly replaced it, but none earned the same level of controversy—or nostalgia.

2. Cyclamate Artificial Sweetener

Cyclamate was the darling of the diet food world in the ’60s and early ’70s. It was 30 to 50 times sweeter than sugar and blended well with saccharin in “low-calorie” sodas and desserts.

In 1969, the FDA banned it over concerns about cancer risk in animal studies. Though it remained in pantries briefly, it never made a comeback in the U.S.—though it’s still legal in countries like Canada and the UK.

3. Raw Milk

In the 1970s, some households still drank raw milk—milk that hasn’t been pasteurized to kill harmful bacteria. Fans swore by its taste and supposed health benefits, and in some rural areas, it was the norm.

But due to the risk of pathogens like E. coli, salmonella, and listeria, many U.S. states now ban its sale or tightly regulate it. Pasteurized milk became the standard, even though raw milk still has a passionate underground following.

4. Trans Fats

Partially hydrogenated oils—better known as trans fats—were the backbone of processed food in the ’70s. They made margarine spreadable, kept cookies crisp, and gave packaged snacks a long shelf life.

Unfortunately, they also raised bad cholesterol and increased heart disease risk. After years of research and public pressure, the FDA banned added trans fats in 2018, ending their decades-long run in American kitchens.

5. Chlordane-Contaminated Produce

Chlordane was a pesticide once widely used to protect corn, citrus, and root vegetables from pests. Its effectiveness made it a favorite in agriculture and home gardening.

But over time, it became clear that chlordane was toxic to humans and didn’t break down easily in the environment. The EPA banned it for food crops in 1983 and for all uses by 1988.

6. Saccharin

Long before aspartame or stevia, saccharin was the go-to artificial sweetener. It showed up in everything from tabletop packets to canned diet drinks.

In the ’70s, studies linked saccharin to bladder cancer in rats, prompting a brief ban and mandatory warning labels. Later research led to its return in limited use, but the scare left a lasting mark on artificial sweeteners.

7. Ortho-Phosphate Soda

Phosphoric acid is still found in sodas today, but the ’70s saw versions with higher levels of orthophosphates—used to intensify carbonation and preserve fizz. These made some colas extra sharp and tingly.

However, excessive phosphate consumption was later linked to kidney and bone issues. Today, soda makers use far lower amounts, and some forms are banned altogether in processed drinks.

8. Shark Fin Soup

Shark fin soup was once a prized delicacy in Chinese restaurants and banquet halls, admired for its luxurious status and gelatinous texture. In the ’70s, it was served without much thought to environmental impact.

Over time, concerns about shark population decline and cruel harvesting practices led to bans in many U.S. states, including California and Hawaii. Today, the dish has become a symbol of unsustainable tradition.

9. Swordfish

Swordfish was a seafood favorite in steakhouses and home kitchens alike. Its dense, meaty texture made it perfect for grilling or broiling.

But high mercury levels raised serious health concerns, especially for children and pregnant people. While not banned, swordfish is now heavily advised against for certain groups, and its popularity has dropped significantly.

10. Foie Gras

Foie gras—made from the fattened liver of ducks or geese—was considered the height of gourmet indulgence. In the ’70s, it appeared on fancy restaurant menus with pride.

But the force-feeding process used to produce it led to bans in California, New York City, and parts of Europe. Though still legal in some places, it remains one of the most controversial foods in the world.

11. Lead-Soldered Canned Goods

Canned food was a staple in every ’70s pantry, from peaches in syrup to condensed soups. Many cans were sealed with solder made from lead.

Once the dangers of lead poisoning—especially in children—became widely understood, lead solder was banned from food packaging. Today’s cans use safer materials like aluminum or BPA-free liners.

12. Brominated Vegetable Oil In Soft Drinks

BVO was used in citrus-flavored sodas to help blend oils and water-based ingredients, keeping drinks smooth and uniform.

But the chemical was linked to memory problems, skin issues, and thyroid damage. While not banned nationwide, many soda makers voluntarily removed BVO due to public concern and bans in Europe and Japan.

13. Alar-Treated Apples

Alar (also known as daminozide) helped apples ripen more evenly and resist bruising, making them more appealing in stores. It was widely used in the ’70s and ’80s.

However, studies in the late ’80s suggested it could be a carcinogen, especially in children. It was pulled from the market in 1989 after a public outcry fueled by a report from “60 Minutes.”

14. Kinder Surprise Eggs

These chocolate eggs with a toy surprise inside were a European childhood staple. Kids loved the treat-within-a-treat concept.

But U.S. law bans embedding non-edible items inside food, making Kinder Surprise illegal. Modified versions are now sold in the U.S. with toys separated from the chocolate.

15. Artificially Colored Margarine

Back when butter was expensive, margarine became the go-to substitute. In the ’70s, margarine was often colored bright yellow to resemble butter more closely.

Some states even required margarine to be uncolored or labeled as imitation. Today, artificial dyes in margarine are restricted, and brands use more natural ingredients—or just embrace their true color.