 think part of this can stem from systems from a long time ago when maybe canning was less safe than it is today. Or I was reading an article recently about how rice way, way back, you know, when it was milled, it had all kinds of things in it that that's why we are supposed to rinse rice is because it would have things that could spoil. Now, in fact, most rice is done in like an anaerobic environment, you know, packaged. So it's very, very shelf stable for a very long time. Same with like beans and things like that. So