Given the background description of some cooking related query, summarize the question into a title

[EX Q]: I was cooking some organic black eyed peas earlier today and I found what appeared to be worms. I had the peas for about 1.5 weeks before I cooked them.Is this common?I did rinse the peas before cooking them, but clearly that wasn't enough. What steps can I take to prevent this (assuming this the norm for organic black eyed peas)How long are these good for? (Should I eat them sooner?)I had taken a few spoonfuls before I finally realized this -- should I be concerned?I apologize for such an elementary question. I've recently been told by my physician that I need to make some diet changes, so I've been cooking with foods I would otherwise not eat.
[EX A]: Are these worms in my black eyed peas/beans?

[EX Q]: Most recipes for sponge cake use a quantity of yogurt which sometimes is replaced with milk, or even soja or almond drinks. In those recipes (flour, sugar, eggs, butter/oil, yogurt/milk, some flavouring), what is the role of the dairy product? Is it about protein/fat/chs, about water, about flavour, about colour? Do the substitution for soja or almond drink make sense, or exist better ones?
[EX A]: What's the role of milk or yogurt in sponge cake?

[EX Q]: I have seen a discussion regarding a replacement for sugar in brownies to give moisture. Does sugar give moisture when baking?
[EX A]:
Does sugar give moisture?