Part of the problem with research like this is that it can be extremely hard to tease out the facts that matter.
It’s one thing to say that plastics leach estrogenic compounds. OK, fine. But much like research that purports to show that certain sweeteners cause cancer in rats or mice, the larger question is whether, at the levels that actually occur in real-world use, there is any cause for concern.
Ideally, I tend to cook as much as possible in metal or glass, and I’ve seen enough to be concerned about Teflon that I no longer use that for non-stick cookware.
But so far, while I’ve seen plenty that is suggestive of potential problems with EA compounds and plastic, I’ve yet to see any solid science that demonstrates a causal link between this purported problem and actual health effects in humans. So I’m leery, as the reality is that lack of evidence doesn’t prove there isn’t a problem. But at the same time, if we spend all of our time fearfully trying to avoid every potential danger, we’re going to miss out on a lot of good stuff in the process.
I’m also a bit skeptical of the first link on the basis of the fact that so many of the products that are mentioned as part of the article are affiliate links from which the author stands to make commissions. When a scary subject and profits are combined, my BS radar goes off.
So in the end, I think we have to wait for better science to know if this is truly something we should worry about. In the short term, I think it’s reasonable to consider looking for lower-risk products to use for sous vide, but I don’t see the evidence yet that cooking sous vide should be avoided completely.