Quoted:
I am not at all surprised they don't recommend boiling in them. It is doubtful they have done any testing that would indicate it is safe to so so.
I found one really odd statement about fat getting hotter than 212F which was not credible though. The water is boiling at 212F, nothing in the bag can get hotter than that. It may apply to microwaved foods but not boiling.
Actually, a lot of research is done on safety of what goes into plastic. And, that research shows that at elevated temperatures, a lot of the stuff (espeically plasticizers) DO come out into the food. In fact, I recall seeing testing of plasticizers leaching out of plastic wrap when heated going back 20+ years.
Sure, the plasticizers aren't going to make you drop dead. But at the same time, there's no good reason to put them in your body, and there are very GOOD reasons (like not cooking them until they are tasteless) to just throw your eggs in a pan and do it the right way...
Oh, and BTW: Boiling point has to do with solute content in the water. While my water boils at 200F (altitude..), when I'm making soft caramel, I'm still boiling out some water when the mix hits 250 degrees.