If you're talking long term storage (way over 2 years), vacuum storage is better than not. If there is a lot of space between the food as in beans, there is is still a fair amount of air/oxygen in the bag. You can also use mason jars with "ball" type lids. They work great. Bit again the vacuum seal does not remove all the air/oxygen, especially in jars. I use oxygen absorbers (you can also use the little pocket warmers, a pouch of iron powder if you can find them cheap enough), in everything. Oxygen is the culprit that damages foods nutritional and taste value. Light is also damaging. If you can't get rid of the light (like me, no basement) wrap it in aluminum foil too.
However, I've found that the aluminized Mylar bags aren't that expensive and if using oxygen absorbers will do the job wonderfully. I use my vac saver mainly for large purchases of meats, etc for the freezer. Tip: I wrap my meat in Saran wrap first. It keeps the juices from getting on the seal area of the vac bag. If you reuse the bags, eventually you will find that small holes or cracks develop and they leak. The Saran wrap gets squished so tightly onto the meat, that they don't get freezer burned. Avoid bending frozen bags.
Any way here is a site for aluminized bags, etc. I like the $5 shipping charge, no matter how many you buy. I'm sure others will chime in on their thoughts. I bought the bags with zip locks. You still heat seat with a hot iron, but it makes them easier to handle before sealing and after you need to open them.