17 Banned Foods That Were Totally Normal In The 1970s

The 1970s were a wild time for food in America. Bright colors, strange additives, and questionable ingredients filled grocery store shelves without much government oversight.
Many foods we happily munched on during this groovy decade would make today’s health inspectors faint!
Let’s take a nostalgic (and slightly horrifying) trip back to the foods that were once everyday staples but have since been shown the door.
1. Trans Fat Margarine

Remember those tubs of yellow goop we slathered on everything? I still recall my mom insisting it was ‘healthier than butter’ as she spread it thick on my sandwich bread. The commercials promised heart health while delivering quite the opposite! Trans fat margarine was everywhere in the ’70s, marketed as a miracle health food.
Little did we know those partially hydrogenated oils were silently clogging arteries across America. Scientists eventually discovered these fats increased bad cholesterol while decreasing good cholesterol—a double whammy for heart health. Today, the FDA has essentially banned trans fats, recognizing them as not ‘generally recognized as safe.’ That innocent-looking tub was actually one of the most dangerous items in our fridges!
2. Raw Milk In Grocery Stores

The milkman used to deliver it right to our doorstep—unpasteurized, cream-topped bottles of milk that tasted like nothing you’d find today. My grandmother swore it cured everything from growing pains to acne. Raw milk was commonplace in many 1970s communities, especially in rural areas where dairy farms dotted the landscape.
Families would drink it without a second thought, praising its rich flavor and supposed health benefits. The creamy texture and farm-fresh taste made it a breakfast staple. Federal regulations eventually cracked down on raw milk sales due to concerns about bacteria like E. coli, Salmonella, and Listeria. Now it’s illegal to sell across state lines, though some states still permit limited sales—much to the dismay of raw milk enthusiasts who claim pasteurization destroys beneficial enzymes.
3. Cyclamate Sweeteners

Sweet without the calories? Sign me up! That’s what we thought in the early ’70s when cyclamate-sweetened sodas and treats lined store shelves. My aunt kept packets in her purse, dropping them into restaurant coffee with a wink. Cyclamates were 30 times sweeter than sugar and became America’s favorite artificial sweetener after their 1950s introduction.
Diet-conscious consumers couldn’t get enough of these miracle crystals that promised guilt-free sweetness. They appeared in everything from canned fruits to breakfast cereals. The FDA abruptly banned cyclamates in 1969 after studies suggested they might cause cancer in lab rats. Though many countries eventually reversed their bans after further research, the US has maintained its stance. Those little pink packets vanished from American tables, replaced by saccharin and later aspartame.
4. Sassafras Root Beer

Nothing beat the distinctive flavor of old-school root beer made with real sassafras. I’d save my allowance for those dark brown bottles with their complex, earthy kick that modern sodas can’t replicate. Sassafras root gave traditional root beer its authentic, aromatic flavor profile that defined the American soda experience for generations.
The oil contains safrole, which gives the beverage its distinctive taste. Homemade brews were common in the ’70s, with families passing down secret recipes for the perfect sassafras concoction. The FDA banned safrole in 1960 after discovering it caused liver cancer in rats, but enforcement wasn’t strict until later. Modern root beers use artificial sassafras flavoring without the harmful compounds. Old-timers still reminisce about the original taste, claiming today’s versions are mere shadows of the real thing.
5. Raw Oyster Bars

Friday nights meant dad would take me to the local seafood joint where I’d watch in fascination as he slurped down raw oysters at the bar. The shuckers worked with lightning speed, barely glancing at what they were serving. Raw oyster bars were casual affairs in the ’70s, with minimal regulation and maximum trust. Seafood restaurants proudly displayed their catches on beds of crushed ice, often harvested from waters that wouldn’t pass today’s stringent testing.
The occasional stomach upset was considered a normal risk of enjoying this delicacy. Modern food safety laws now strictly regulate oyster harvesting, handling, and serving temperatures. Many states require warning labels about consumption risks, especially for vulnerable populations. The carefree days of unregulated oyster bars are gone, replaced by careful tracking systems and regular testing for bacteria and contaminants.
6. Red Dye #2 Candy

Those bright red candies that stained our tongues and fingers were practically currency on the playground. I’d trade anything for those cherry-flavored delights, blissfully unaware of what made them so vibrantly red. Red Dye #2 (amaranth) gave countless candies, popsicles, and foods their eye-catching crimson hue throughout the early ’70s. The synthetic color appeared in everything from maraschino cherries to breakfast cereals.
Kids particularly loved red-colored treats, which manufacturers produced in abundance. The FDA banned Red Dye #2 in 1976 after Soviet studies suggested it might cause cancer. While many questioned these findings, the dye disappeared from American products almost overnight. Candy manufacturers scrambled to reformulate with alternative colorings like Red #40. Some classic treats never quite looked the same again.
7. Brominated Vegetable Oil Sodas

Those gloriously neon citrus sodas of my youth contained a secret ingredient that kept the fruit flavors from separating. I’d guzzle them after baseball practice, loving how they glowed almost radioactively in the sunlight. Brominated vegetable oil (BVO) was the magic behind many popular citrus sodas of the ’70s. This additive prevented the flavoring oils from floating to the top, maintaining that perfect cloudy, uniform appearance consumers expected.
Mountain Dew, Fanta, and other favorites relied heavily on BVO for their signature look and taste. Health concerns eventually emerged when researchers discovered bromine builds up in the body, potentially causing memory loss and skin problems. While not technically banned nationwide, most major beverage companies have phased out BVO due to consumer pressure. Japan and Europe banned it decades ago, recognizing what Americans were slow to accept.
8. Leaded Gasoline By-Product Syrup

Few people realize certain artificial maple syrups of the ’70s contained chemical by-products from the leaded gasoline industry. My family drowned our Sunday pancakes in this sticky stuff, savoring its impossibly sweet flavor. Manufacturers discovered that certain petroleum-derived compounds could create convincing maple flavoring at a fraction of the cost of real maple syrup. These synthetic syrups became American breakfast staples, their amber bottles promising the taste of Vermont while delivering something entirely different.
Scientists eventually linked these compounds to the same health concerns as lead exposure, including neurological issues and developmental problems in children. Regulatory changes in the food industry eliminated these questionable ingredients. Modern artificial syrups use different chemicals for flavoring, though purists still insist nothing compares to the real thing.
9. Peach Schnapps With EDTA

College parties in the late ’70s always featured that sickly-sweet peach schnapps that somehow never spoiled despite sitting open in dorm rooms for months. We mixed it with everything, creating concoctions that would horrify today’s craft cocktail enthusiasts. The secret to that impossibly long shelf life? EDTA (ethylenediaminetetraacetic acid), a preservative that bound with metal ions to prevent oxidation and bacterial growth.
This chemical allowed fruit-flavored liqueurs to maintain their bright colors and flavors indefinitely, even under less-than-ideal storage conditions. Modern regulations have significantly restricted EDTA use in alcoholic beverages due to concerns about its impact on mineral absorption in the body. Today’s schnapps relies on different preservation methods and often requires refrigeration after opening. The change has led to more natural products but shorter shelf lives.
10. Olestra Potato Chips

Those miraculous fat-free chips hit stores when I was in high school, promising guilt-free snacking. We’d devour entire bags during study sessions, ignoring the strange warning label about ‘loose stools.’ Olestra (brand name Olean) was a revolutionary fat substitute that passed through the digestive system unabsorbed, delivering the taste and texture of fat without the calories. Procter & Gamble spent decades developing this wonder molecule before receiving FDA approval in 1996, though test products circulated earlier.
The side effects became legendary—and eventually Olestra’s downfall. The notorious ‘anal leakage’ warning on packaging couldn’t be ignored as consumers experienced uncomfortable gastrointestinal issues. Worse still, Olestra prevented absorption of fat-soluble vitamins. While technically not banned, consumer rejection effectively killed these products, with WOW! chips and other Olestra-containing snacks disappearing from shelves.
11. Chlorinated Chicken

Dorm cafeterias in the ’70s served chicken that sometimes had a faint swimming pool aroma. We joked about it being ‘pre-cleaned’ but never questioned if it was actually safe to eat. Chlorine washing was standard practice for poultry processors looking to kill bacteria quickly and cheaply. Chicken carcasses would be dunked in chlorine baths before packaging, effectively masking potential contamination issues without addressing the underlying causes.
This process allowed for faster processing speeds and less stringent hygiene during earlier production stages. The EU banned chlorinated chicken imports in 1997, citing concerns about using chemicals to compensate for poor farming conditions. While still permitted in the US, consumer awareness has led many producers to adopt alternative antimicrobial treatments. The chlorinated chicken debate continues to complicate international trade agreements, highlighting different approaches to food safety.
12. Chlordane-Treated Produce

Those perfectly unblemished fruits and vegetables in 1970s supermarkets had a secret: chlordane pesticide. Grandma never bothered washing produce, claiming the chemical taste meant it was ‘clean.’ Chlordane was a farmer’s dream—an incredibly effective pesticide that eliminated virtually all insects that dared approach crops.
A single application could protect plants for an entire growing season. Fruits and vegetables treated with chlordane looked immaculate, with no worm holes or insect damage to deter picky shoppers. The EPA banned chlordane in 1988 after discovering it persists in the environment for decades and accumulates in the food chain. Even more alarming, research linked it to cancer and neurological disorders. The chemical’s legacy lives on in soil contamination at many farms where it was heavily used, a toxic reminder of our cavalier approach to pest control.
13. Methylene Chloride Decaf Coffee

My parents switched to decaf in the late ’70s, insisting it tasted ‘just like regular coffee.’ Little did they know their evening brew was processed with the same chemical used to strip paint! Methylene chloride was the decaffeination method of choice for coffee producers seeking an efficient, cost-effective process. The powerful solvent could extract caffeine while supposedly leaving flavor compounds intact.
Major brands embraced this method, creating decaf options for the growing health-conscious market. The FDA banned methylene chloride in cosmetics but strangely allowed trace amounts in decaffeinated coffee until consumer advocacy forced change. Studies linked the chemical to cancer, cognitive impairment, and liver damage. Modern decaf undergoes water processing or uses liquid carbon dioxide instead—safer methods that produce a better-tasting cup without the industrial solvent undertones.
14. Sardine Toasties With Rancid Oils

Weekend lunches often featured those pre-packaged sardine sandwich spreads that somehow stayed ‘fresh’ for months in the pantry. The slightly off taste was just considered part of the experience. These convenient spreads combined canned fish with oils that frequently turned rancid but were masked by heavy spices and preservatives. Manufacturers used low-quality oils that oxidized quickly but relied on chemical additives to hide the telltale signs of spoilage. The distinctive flavor these rancid oils created actually became what consumers expected from the product. Modern food safety regulations now require more stable oils and better packaging to prevent oxidation. Antioxidants must be clearly labeled, and shelf-life testing is rigorous. Those mysterious fish spreads of yesteryear would never pass today’s scrutiny, with their questionable ingredients and unpredictable safety profiles.
15. rBST-Treated Milk Products

That gallon of milk that seemed to last forever in our fridge had a secret hormone boost. We guzzled it by the glassful, never questioning why cows were suddenly producing more milk than ever before. Recombinant bovine somatotropin (rBST) revolutionized dairy production in the late 20th century, though testing began earlier. This synthetic growth hormone increased milk production by up to 20%, making dairy farming significantly more profitable.
Consumers had no way of knowing which products contained milk from treated cows. While technically still legal in the US, consumer backlash has effectively banned rBST from most commercial dairy operations. Research raised concerns about increased antibiotic use in treated cows and potential health effects in humans. Canada and the European Union officially banned rBST, citing animal welfare concerns. Today, most American milk cartons proudly declare their products ‘rBST-free.’
16. Foxtail Millet Sprouts

Health food stores in the ’70s promoted all kinds of sprouts as miracle foods. Foxtail millet sprouts were my mother’s favorite—she’d add them to everything from sandwiches to casseroles, praising their ‘life-giving properties.’ These delicate sprouts gained popularity during the natural food movement, celebrated for their high vitamin content and digestibility. Home sprouting kits became commonplace, allowing health enthusiasts to grow potentially dangerous foods on their kitchen countertops without any safety controls.
Scientists eventually discovered certain millet varieties, particularly foxtail, could concentrate harmful compounds during sprouting. These substances interfered with thyroid function and nutrient absorption when consumed regularly. While not officially banned, health authorities now strongly discourage sprouting certain seeds at home due to bacterial contamination risks and potential toxicity. The wild west days of unregulated sprout production have largely ended.
17. Sodium Cyclamate Fruit Cocktail

Those unnaturally bright canned fruit cocktails were a staple in my lunchbox. The syrup was so sweet it made my teeth hurt, yet somehow the label claimed it had ‘fewer calories than regular fruit cocktail.’ Food manufacturers embraced sodium cyclamate as a miracle sweetener that allowed for reduced-calorie products that still satisfied America’s sweet tooth. Canned fruits, especially, benefited from this innovation, as the sweetener enhanced flavors while extending shelf life.
The syrup remained clear and bright for years, another feature consumers came to expect. The FDA’s sudden ban on cyclamates in 1969 forced companies to reformulate or discontinue many popular products. Though enforcement varied, by the mid-70s, most cyclamate-sweetened foods had disappeared. Interestingly, many countries later reversed their bans after additional research questioned the original cancer concerns, but the US maintains its prohibition.