Raw honey is seen as more healthy than "cooked" because at higher
temperatures various chemically important portions of the honey are
destroyed. For example: At 140 deg F. naturally occuring yeasts begin to
breakdown and die. If at temp for a long time all yeasts present in
honey will perish. At 180 deg. F. the enzymes added to the nectar by the
bees, namely the gluconase, sucronase, maltase, etc. will very quickly
shutdown and suffer permanent damage. Other protein and sugar chains
(read, creation of caramel and effects of Brownian motion.) will have
their structures altered and be damaged. This will change the chemical
structure of items within the honey permanently. For a treatise on the
subject just do a search on the web re: the chemical makup of honey and
consult any detailed book on brewing to find the effects of temperature
on the process, and effects of heat.

Thom Bradley
Chesapeake, VA

Thinking Brewing is a pefect way to enjoy  the colories present in
honey.