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.
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???