I grew up in hobby-farm country and my default is to trust that "it'll be fine", nowadays known as "YOLO"? I understand that I'm probably more lucky than right

I grew up in hobby-farm country and my default is to trust that "it'll be fine", nowadays known as "YOLO"? I understand that I'm probably more lucky than right to not take thorough precautions. I get these seeds from Azure Standard out of Oregon. I haven't dug very deep into what & how they do, and instead just assume that it'll be fine if I do a modicum of safety procedures: After sorting for rocks (I remember an HN article about how much better the rock-picking hardware-software system has become; I remember picking numerous rocks from beans as a kid, and I often find zero at any stage along the way), I rinse the seeds in water by swirling them around awhile by hand, pour that off, and submerge the lot in filtered water in a glass container, covered with a cloth to keep out insects. I smell-check every time I rinse, and am surprised that it doesn't smell like it's rotting. Maybe there are chemicals in the hulls that confer some protection? From what I've read from library books (there's a surface-level Doring-Kindersley book that seems a decent start), sprouting changes some of the chemical composition, reducing/metabolizing the "protecting" compounds and spinning up the "grow grow grow!" machinery. I don't get sick very often, and I don't remember the last time I ever suspected food poisoning, and there's not much I avoid (except the ultra-processed stuff these days, and all the items on the GERD list, which includes onions and garlic, I forgot to note originally).