In particular, check out the discussion associated with Episode 17, where I tossed-out the sous-vide/plastics leaching question that I initially brought up in this post. Paleolithic Solution reader/listener Mathieu Lalonde responded:
“I’m a chemist and I was waiting for someone to bring up this issue. I was personally horrified when I first read about “Sous Vide”, which means “under vacuum” in French. Take food, place it into a plastic bag, place the bag under vacuum, seal it, then heat it. I cannot imagine a better way to leach plasticizers into food. Especially with fatty foods. I would love to see someone study this. The phthalates would be trivial to detect by mass spec. Many plasticizers, including phthalates, are endocrine disrupters. I don’t care how good “sous vide” food tastes, I’m not touching it until the plasticizer issue has been studied and/or resolved.”
I have to agree with Mathieu, here. This just looks like too much of a plastics-leaching, perfect storm for me to feel comfortable with. For now, just roll with the ol’ fashion crock pot, and reserve the right to change my opinion on the subject later.
Bottom line: Is sous-vide safe?