I got a cheapo ebay surpluss closeout whatever foodsaver.
For the little that I paid, it seems worth it. Still, I used the ziploc bags for probably 50% of the things I have done sous vide (especially anything that was already going to have a liquid/butter in the bag, or that would give off a lot of juices...you don't need a perfect seal for that).
Foodsaver is still good for preserving food though...and as a bonus, you can use the sous vide machine to reheat it to precise temp. I used to reheat vaccuum sealed and frozen pulled pork in a water bath on the stove and just watch the temperature...now I just plug in the Anova.