I was wondering how I could test some of my ingredients like raisins, dates, nuts, to see if they are really raw.

So I have a few questions:

Is there an easy test to check for enzymes??

I believe the hydrogen peroxide test might be the correct one to use.

http://www.biologycorner.com/bio3/life_biochem/enzymelab.html
http://www.zum.de/earthquake/garlic.html

It seems like an easy test to do.

This will only work if all raw foods (living) contain catalase.

So next question, does all raw foods contain catalase??

I think the answer is yes.

Or is there no easy way to test???

Thanks.