You're not wrong, but there are limits. Just cooking food involves denaturing organic compounds and produces toxins and carcinogens, and we've only been cooking foods for the last hundred thousand years or so, not long enough to evolve more than cursory resistance. Many of the compounds produced are identical to the solvents and plasticizers you're worried about. But cooked food has more available nutrients than raw food, and the act of cooking also kills off micro-organisms. So going to a "raw-food diet" is possible but not really desirable. Further, plastics used in the food industry (are supposed to) have a minimum of plasticizers and solvents and present minimal risk to food.
Regarding haze on your car windows - much of that is caused by exposure of those plastics to high frequency photons, blue and UV light. These photons are pretty high temperature and tend to knock molecules apart. They're much higher energy than the thermal energy produced by most ovens, much less sous vide cooking.
You're not wrong, but there are limits. Just cooking food involves denaturing organic compounds and produces toxins and carcinogens, and we've only been cooking foods for the last hundred thousand years or so, not long enough to evolve more than cursory resistance. Many of the compounds produced are identical to the solvents and plasticizers you're worried about.
That's like saying, "Everything has moisture in it, so why should I worry about my kids going near a pool?"
Sure, but like I said, cooking meat already produces similar compounds. If you're an absolutist, then you don't want to cook meat. Otherwise, it depends on how much more of those compounds plastic would contribute. If it's 10% more, that's one thing; if it's 1000% more, that's another. I suspect it's closer to the former with the current standards in the US but I could be wrong.
As far as I know the US does not have any legal or regulatory requirements on plastics in contact with food.
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