I stand corrected on the effect of heat on honey. It appears that heat can ruin whatever subtle properties the honey may have. Note, however, that not all honeys have these properties and it still not clear in my mind what the sources of such properties are

> It has been shown that the potency of the antibacterial activity can vary very markedly. The number of variable factors involved makes it impossible to predict with any certainty that a particular honey will have a high antibacterial activity. Because of this, honeys purveyed for therapeutic use should be assayed for their antibacterial activity as a form of quality assurance.
Consideration should also be given to the way that honey is processed if it is intended for sale as an antibacterial product. 

> Honey is often pasteurized, at a temperature of 70-75°C, to destroy yeasts that can spoil a honey with a high water content, or to dissolve sugar crystals that could initiate granulation in a liquid honey. In view of the short half-life of the antibacterial activity at pasteurization temperatures, it is clear that pasteurization of honey is undesirable if the honey is to be used as an antiseptic. It would also be advisable to keep any other warming of the honey during processing to a minimum, and to store it at cool temperatures.

Molan, P. (1992). The antibacterial activity of honey: 2. Variation in the potency of the antibacterial activity. Bee World, 73(2), 59-76.

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