Thanks for taking time to include the links!
Unfortunately, there are no plastics that are safe for humans to cook in. My wife has spent an amazing amount of time on this stuff.
Even eliminating estrogens leaking out, there are so many other health issues.
We finally made it a rule to not mix food, heat and plastic - ever.
This includes the Kurig coffee cups.
Also includes putting a hot drink into a Styrofoam cup, which leaches styrenes.
Like anything else in life, some might make different choices and accept the risks of cancer, etc. I respect their decisions. We just don’t do it anymore.
The links I gave did not promote plastics but rather materials without plasticizers. The bags out there that are safe use materials such as glycol, polyethylene (inert) and outside layers of nylon which are completely safe. People refer to them as plastic but they’re not.
These bags are free of BPA and are without any estrogen. The materials used do not leach. If any molecular trace of polyethylene touches the food, it is inert and passes all safety tests. Most bag and container makers today are being transitioning to BPA-free products.
Food can still be cooked sous vide without wrapping them in plastic or BPA-free material. Food can be set inside a closed container that is warmed to a temperature of 130 deg for an hour or more to achieve the same preparation before searing on a cast iron pan.
The benefit of sous vide is that a cheap steak can be made to be as tender and delicious as a very expensive steak. Many restaurants use the method.
Here’s another excellent link by Dr. Simpson who is expert on the subject:
http://www.yourdoctorsorders.com/2012/12/sous-vide-and-plastics