Everyone always assumes that if you're, for example, pumping your autosiphion to restart it, that you are pushing oxygen into the beer. BUT no one takes into consideration the fact that just maybe those bubbles you are seeing may in fact NOT be oxygen, but CO2 in the solution.
If your autsiphon stops for some reason and if you aren't lifting it out of the fluid, then giving it a couple pumps to move the liquid is not going to be pumping air into it, and even if it did, a couple pumps to restart is not going to hurt it.
It really takes a lot of pumping or splashing to be an issue, often more than even what we create during our most frustrating mistakes.
Our beer is really much stronger than most folks will give it credit. It's very forgiving- it takes a lot to ruin it. No one is perfect, we're going to make mistakes, when we do stuff, we're going to occasionally have to re-start a siphon, sometimes several times. We're going to jostle our beer around.
I'm not saying we don't need to be careful. But we also don't need to go into panic mode every time something happens.
I had a pumpkin beer that I pretty much had to hand pump the entire carboy to get it into the bottling bucket. And guess what? Even a bottle I found 3 years later tasted fine. It wasn't liquid cardboard.
We really don't need to stress every move we make with out beer. It's not a weak, mewling baby, and it's not going to "die" if we look at it the wrong way.