a) You aren't boiling the water, not even close most of the time. Most meats are cooked around 135F - 150F. You might take veggies up to maybe 185F, but I don

a) You aren't boiling the water, not even close most of the time. Most meats are cooked around 135F - 150F. You might take veggies up to maybe 185F, but I don't think most people SV vegetables anyway. b) Dave Arnold on his Cooking Issues podcast got the SC Johnson folks to confirm that their ZipLoc bags are safe for this application. In fact, I checked one box of mine and it says "BPA free". c) FoodSaver bags are safe as well, but I don't have a reference handy.