Even with most of the country focusing on ways to improve their eating habits while pulling suggestions from others, easily obtainable fast foods still increased. A somewhat slow but steady move toward processed and fabricated foods occurred with the trend of alternating margarine for butter, which would soon lead to more diet drinks and sugar substitutions.
The convenience of the microwave hampered progress in a total focus on home-cooked and wholesome meals. The machine didn’t gain notice right away, but by the mid-’70s, public apprehension of the commercial device’s harmful radiation diminished with the introduction of upgraded microwave designs. McDonald’s introduced the Egg McMuffin, images of Pillsbury’s doughboy dominated ovens, and food producers finally found a reason to make more microwavable dishes.
Of course, obesity is still in our mists, but at least the first generation of health nuts and vegetarians gave us a head’s up, especially in 1978 when John Mackey created the concept we now know as Whole Foods. Consumer activists were on the rise to keep this new American tradition of appreciating our meals alive and flowing. They started counting calories, lowering salt intake, avoiding saturated fats, and the American Heart Association released three cookbooks. The commissioner of the FDA declared that food companies were going to have to start labeling products with every piece of important information.
Artificial food colors and flavors, particularly Red No. 2, were linked to hyperactivity in children. The FDA placed a ban on saccharin, which is similar to what we know today as aspartame. After an ongoing battle with the agricultural industry, the EPA banned synthetic pesticide DDT and pushed toward eliminating toxaphene, aldrin, and dieldrin as a threat on produce, animals, and our health. All governmental actions occurred due to high risks of cancer.
It was a transformational decade. Consumers overcame the economic and social troubles that still dwindled from the Cold War era and began consciously focusing on important family meal times. We can still see flaws in the system today, but this decade made ideas about food intake transparent and available.
The ’70s exposed the myriad change in the ways the ’50s and ’60s, and paved the way for future generations. Americans started to learn that the result of good cooking, no matter the style or ethnic origin, wasn’t just good taste, but it can make you feel good as well. The shifts caused by the ’70s echo in every kitchen across this country and now our food experiences are exponentially better.
Photos: Header, clockwise from Top Left _e.t, jodiepedia, lyng883, arnold | inuyaki, Save on Postage;
